Channa Masala
Preparation time 40 minutes
Makes 8 servings, ½ cup each
Ingredients:
2 cans of garbanzo beans (16 oz each)
1 small can diced tomatoes (8 oz), or 1 large tomato chopped.
1 small onion chopped
1 teaspoon ginger peeled and grated
1 fresh green serrano chilis, chopped finely. If you like it hot use 2 green chilis or one red chili.
½ teaspoon cumin seed whole (not powder)
½ teaspoon coriander powder
1 teaspoon Herbologie roasted garam masala
½ teaspoon Herbologie Yellow Turmeric powder
1 teaspoon Hawaiian sea salt
1 teaspoon Herbologie Aamchur (green mango powder) or substitute 2 tsp tamarind paste, or 2 tsp pomegranate juice. These ingredients should not be sweetened. They should be sour like Indian style. This is to add some sour flavor to the mix so please do not use anything with sugar added.
2 tablespoons canola or grapeseed oil
¼ cup water
Heat oil in skillet or wok, heat to medium heat
And grated ginger and fry 1 minute
Add cumin seed and fry together until ginger is light brown
Add chopped onion and mix together, fry another 2 minutes or longer until onions are soft and clear, but not brown yet.
Add tomatoes and green chilis. Mix together, fry another 5 minutes mixing frequently.
Add spices, garbanzo beans and water. Cover pan and Simmer together around 20 minutes or until the garbanzos are a little soft and gravy is nice and thick but should be still a liquidy enough to pour. You can add more water at any point if the mix starts to dry or stick to the pan. If it seems too watery, remove the cover for the last 5-7 minutes of simmering. Adjust your cooking time, salt and spice level to your own liking.
Enjoy with flat bread or rice, or See part 2 of this series to make Masala Moco.
