When I make chole masala, also known as chana masala, I use a Hooked on Heat recipe that bursts with citrus. Raj’s take on it is as equally delicious, but fulfills more roles: pleasing the taste buds, while clearing up the sinuses. Topped with cilantro (we were out) and served on whole wheat pita, it is a perfect meal.
Don’t be intimidated by all the different powders, they are all available at Indian stores, clearly labeled and really cheap. Hopefully I get his ingredients right!
Ingredients
- 2 tsp coriander powder
- 2 tsp garam masala
- 3 tsp amchur powder (mango)
- 2 tsp dhana jeera powder
- 2 tsp garlic powder
- 2 tsp ginger powder
- 4 vine tomatoes
- 2 onions, sliced
- 1/8 tsp turmeric powder
- 1/2 tsp sugar
- 1 tsp chili powder
- 1 tsp mustard seeds
- 1 tbsp canola oil
- 2 cans chick peas, drained
Raj is not home, so I am going to have to update instructions later. I realize, I have no idea what he does! Lol, I could make an educated guess, but why bother? Will post later.
Directions:
- Heat oil in cast iron or pan. Add onions, turmeric, sugar and stir fry until onions are translucent.
- Add tomatoes and everything else and stir.
- Lower the heat to medium heat, cover and let it cook. Stir every few minutes, letting the tomatoes melt.
- Once tomatoes are completely melted, add chickpeas, add little water, stir and cover for 10 minutes.
You can top with cilantro, chili peppers or a chutney if you want:)
Lunch was followed by sweet goodness:
0 comments:
Post a Comment