Chawla Chana Masala: Serves 6-8
2 cups of dry chickpeas OR 3 15.5 oz cans of chickpeas
3 tbsp of grated fresh ginger
1 tsp of cumin seeds
1 medium sized tomato–blended
0-2 green chiles finely chopped(depending on desired heat/spice level)
1-2 tsp of salt
1 tsp of ground cumin powder
1 tsp ground coriander powder
1 tsp of chana masala powder or garam masala powder
1 tsp of turmeric
½ tsp of dried mango powder OR ½ tsp of tamarind powder
2 tbsp of lemon juice
¼ cup chopped cilantro
Boil 2 cups of dry chickpeas with 6 cups of water. Stove 60 minutes, Insta pot 40 minutes or in a pressure cooker 30 minutes. Should be able to easily mash with a teaspoon. This should be a thick soupy consistency.
Add ½ cup water to a skillet and place on medium heat. Add 1 tsp of cumin seeds, 3 tbsp of fresh ginger, 1 cup blended tomatoes, 0-2 green chiles(finely chopped). Saute until cooked, 3-5 minutes.
In a large pot, combine the above sauteed items with either 3 cans of chickpeas or the thick soup mix of chickpeas, as above.
Add 1 tsp(if using canned chickpeas) or 2 tsp of salt if using dried chickpeas, 1 tsp of ground cumin powder, 1 tsp ground coriander powder, 1 tsp of chana masala powder, 1 tsp of turmeric and ½ tsp of dried mango powder OR ½ tsp of tamarind powder.
Mix well and keep on medium heat for 20 minutes, occasionally stirring . Remove from Stove and mix in 2 tbsp of lemon juice and garnish with ¼ cup of fresh cilantro.
Enjoy with whole wheat pita, brown rice or black rice.
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