Channa Masala

Channa Masala Recipe


Ingredients:
12 oz. can chickpeas
~6 cups water
1 black teabag
1 stick cinnamon
1 bay leaf
1 cardamom pod
2 tablespoons ghee or oil
1 teaspoon cumin seeds
pinch of hing or asafoetida
1 medium onion - chopped (leave some aside for sprinkling on curry later)
1 tablespoon ginger - grated
1 clove garlic - minced
1 green chili - minced
3 tablespoons tomato sauce
1 tablespoon coriander powder
1/2 teaspoon amchoor (dried mango powder)
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
1/3 teaspoon garam masala
1/4 teaspoon chili powder (or to taste)
cilantro
salt to taste

Method:

Strain the chickpeas and wash with water so none of that slimy stuff is on them from the can.

In a large pot, put water, chickpeas, teabag, cinammon, bay leaf and cardamom pod and bring to a boil and simmer for about 10 -15 minutes and turn off the stove. (Usually this is done with dry chickpeas but I had a can on hand so thought I'd give this a try - flavors them nicely and makes them soft)

In a large frying pan, heat ghee or oil under a medium high flame. Once hot, put in cumin seed and hing and shake up pan so they mingle. Once the cumin seed starts to brown, put in the onions and fry them until translucent.

Next put in the ginger, garlic and chili and mix and fry for a few seconds. Next add in the tomato sauce and cook until it separates from the oil. Add in the coriander powder, amchoor, cumin powder, turmeric, garam masala, chili powder and salt and mix well. Cook for a few minutes. If it starts to get dry, add a few spoons of the water the chickpeas were boiled in.

Next, ladle in the chickpeas with a slotted spoon - I like to keep the cooking water so I can add some to the curry for more flavor. Add as much water to get to the wetness you like for the curry. Mix everything up and simmer for about 10 minutes. You can cook longer as well if your chickpeas are not too soft by this time.

Garnish with some raw chopped onion and cilantro.