Sunday, March 15, 2009

Masala Channa

1 ½ cans chickpeas
1 T. tamarind concentrate
3 T. oil
½ t. cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 in. fresh ginger root, grated
1 fresh green chili, finely chopped
1 t. ground cumin
1 t. ground coriander
¼ t. ground turmeric
½ t. salt
8 oz tomatoes, skinned and finely chopped (I use canned)
½ t. garam masala

  1. Heat oil in wok and fry cumin seeds until they begin to splutter (2 min.) Add chopped onion, garlic, ginger, chili and fry for 5 minutes.
  2. Add cumin, coriander, turmeric and salt and fry for 3-4 minutes. Add tomatoes and tamarind. Bring to boil and simmer for 5 minutes.
  3. Add chickpeas and garam masala, cover and simmer for 15 minutes.

    Note: original recipe calls for dried chickpeas and tamarind pulp; I used canned chickpeas and tamarind concentrate to save time. I use all the tomato juice.

1 comment:

Elliott said...

LOVE this stuff, I use this recipe all the time. My adventures in homemade naan didn't work out as well, but I'm going to try your recipe above (trader joe's has some good frozen stuff, so I get lazy).

Anyway, hi there! Stumbled on your blog via Jen's, don't know if you remember me from your TA/Dibble days...but thought I'd say hi after reading all this was getting me hungry.