There is something I love.
And that is spicy food.
If it burns, it’s a good thing.
So it is no surprise that I love Indian cuisine.
And when I saw Chana Masala on Oh She Glows, I suddenly had a craving that resulted in eating Chana Masala for dinner.
Adaptation of Channa Masala, Food.com
- 1 1/4 cup dry chickpeas, cooked (yields 3 – 3 1/2 cups, see below)
- 1-2 tbsp olive oil
- 1 big Spanish onion, chopped
- 3 cloves garlic, pressed
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp ground cayenne chili pepper
- 1 tsp ground turmeric
- 1 can (540 ml) diced tomatoes
- 1/4 cup water
- 2 tsp paprika
- 1 tsp garam masala (I use Arayuma‘s)
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 1-inch fresh ginger, grated
Directions: Heat oil in a large skillet or saucepan over medium heat. Add onion and garlic and cook, stirring, until it gets translucent. Add coriander, cumin, cayenne and turmeric and cook for 15-30 seconds. Add tomatoes, water and cooked chickpeas and stir. Reduce heat to medium-low and add paprika, garam masala, red pepper flakes, salt, lemon & lime juice. Cover and let cook 10 minutes. Uncover, stir in grated ginger and cook for 1 more minute. Serve with brown basmati rice or naan.
This Chana Masala was perfect! So tasty!
According to Wikipedia, Chana masala or chole masala is a popular vegetable dish in Pakistani cuisine & Indian cuisine. The main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note.
Well, this had the perfect combination of spicy & sour. The main flavor definitely came from the spices but the sour note was there too and I thought there was just the right amount of both. And it was so easy to make!
- Rinse beans and soak in water, in a pot, for 8 to 12 hours (overnight or all day) in the refrigerator.
- Strain and rinse the beans.
- In the same pot, cover the beans generously with water and bring to a boil over medium heat. Reduce to low and let simmer for 5 minutes.
- If there is foam, remove it with a spoon. Cover the pot and cook on low.
- Beans: 1 hour to 1 1/2 hour
- Whole peas: 1 1/2 hour to 2 hours
- Split peas: 45 minutes, no soaking
- Lentils (whole): 30-45 minutes, no soaking
- Lentils (red): 10-15 minutes, no soaking
- Chickpeas: 1 1/2 hour to 2 hours
* When you cook lentils, rinse them and discard floating lentils before cooking.
Do you like spicy food?