Recipe: Chana masala
Nov. 26th, 2011 15:05![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
torquillI promised a vegetarian recipe, didn't I? Have a vegan one.
This is a favorite of mine, as it has lots of flavor and a tangy bite which takes out the sometimes gamy flavor chickpeas get. You can use canned chickpeas, but I prefer to use dried, either made fresh (it takes about two hours) or previously cooked and frozen. The texture and flavor difference with canned is noticeable.
The dried mango powder and garam masala should be available at any south Asian grocery, or you can get it online. A classic garam masala contains widely-available spices such as cumin and cinnamon, so you may be able to make your own; you can use just lemon juice if you can't get the mango powder (though you'll lose out on some flavor).
Chana Masala (Indian Spiced Chickpeas)
(serves 4-6)
2 Tbs vegetable oil
2 cloves garlic
2 medium onions, chopped
2 tsp ginger, minced
1 hot chile pepper (optional)
1 Tbs ground coriander
1 Tbs ground cumin
1/2 tsp cayenne (optional)
1 tsp turmeric
6 Tbs (3/8 cup) chopped tomatoes
1/2 cup water
4 cups cooked chickpeas (2 cups dry)
1 Tbs dried mango powder (amchoor)
2 tsp paprika
1 tsp garam masala
1/2 tsp salt
juice of 1/2 lemon (optional)
Heat oil in a large skillet until it shimmers.
Add onions and garlic and sautee over medium heat until browned (3-5 minutes).
Turn heat to medium-low. Add the ginger, chile, coriander, cumin, cayenne and turmeric. Stir for a few seconds, until toasted.
Add the tomatoes and cook the mixture until it begins to look satiny from the oil separating.
Add the chickpeas and water, and stir to coat.
Add the amchoor, paprika, garam masala, and salt; taste before adding any lemon juice (I typically don't). Cook covered for 10 minutes.
Serve hot or at room temperature. Garnish with chopped cilantro if desired.
Notes: 1/4 tsp of asafoetida can take the place of the garlic and/or onions, if desired; add it to the rest of the ground spices.
The chickpeas should be quite soft (but not mushy) if the dish is to be made ahead and reheated, as they tend to dry out.
(Confused? Please comment.)
This is a favorite of mine, as it has lots of flavor and a tangy bite which takes out the sometimes gamy flavor chickpeas get. You can use canned chickpeas, but I prefer to use dried, either made fresh (it takes about two hours) or previously cooked and frozen. The texture and flavor difference with canned is noticeable.
The dried mango powder and garam masala should be available at any south Asian grocery, or you can get it online. A classic garam masala contains widely-available spices such as cumin and cinnamon, so you may be able to make your own; you can use just lemon juice if you can't get the mango powder (though you'll lose out on some flavor).
Chana Masala (Indian Spiced Chickpeas)
(serves 4-6)
2 Tbs vegetable oil
2 cloves garlic
2 medium onions, chopped
2 tsp ginger, minced
1 hot chile pepper (optional)
1 Tbs ground coriander
1 Tbs ground cumin
1/2 tsp cayenne (optional)
1 tsp turmeric
6 Tbs (3/8 cup) chopped tomatoes
1/2 cup water
4 cups cooked chickpeas (2 cups dry)
1 Tbs dried mango powder (amchoor)
2 tsp paprika
1 tsp garam masala
1/2 tsp salt
juice of 1/2 lemon (optional)
Heat oil in a large skillet until it shimmers.
Add onions and garlic and sautee over medium heat until browned (3-5 minutes).
Turn heat to medium-low. Add the ginger, chile, coriander, cumin, cayenne and turmeric. Stir for a few seconds, until toasted.
Add the tomatoes and cook the mixture until it begins to look satiny from the oil separating.
Add the chickpeas and water, and stir to coat.
Add the amchoor, paprika, garam masala, and salt; taste before adding any lemon juice (I typically don't). Cook covered for 10 minutes.
Serve hot or at room temperature. Garnish with chopped cilantro if desired.
Notes: 1/4 tsp of asafoetida can take the place of the garlic and/or onions, if desired; add it to the rest of the ground spices.
The chickpeas should be quite soft (but not mushy) if the dish is to be made ahead and reheated, as they tend to dry out.
(Confused? Please comment.)