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Cover: Some like it hot

06Apr 12

Channa Masala

Channa MasalaThis is a delicious recipe that goes great with the deep-fried puffy breads known as Bhatura. Channa Masala is a chickpea stew that my mum taught me to make when I was a teenager. It is a very filling vegetarian dish, and because of the chickpeas, it has plenty of protein. But the best part is that it is not very fattening at all! (For more chickpea goodness, try this Moroccan hummus.)

Ingredients:

  • 400g Chickpeas
  • 5 Tea Leaves
  • 2 tsp. Cumin Seeds
  • 2 tsp. Garam Masala
  • ½ tsp. Cardamom
  • ½ tsp. Cinnamon
  • 2 tsp. Ginger Powder
  • 3 cloves Garlic, finely chopped
  • 1 large Onion
  • 2 medium Tomatoes
  • 250ml Water
  • 2 tbsp. Amchur Powder (dried mango powder)
  • Juice of 2 Lemons
  • 1 tbsp. chopped Coriander
  • Vegetable Oil
  • Pinch of Salt

Preparation Method:

  1. Rinse the chickpeas. Put them in a bowl, cover them with water, add the tea leaves, and soak them overnight or for a minimum of 8 hours. Soaking the chickpeas with tea leaves will give it a distinctive flavour.
  2. The next morning, remove the tea leaves, drain the chickpeas and cook them in a pressure cooker for 10 minutes.
  3. Remove the chickpeas and set them aside.
  4. Heat the vegetable oil in a large pan.
  5. Add cumin seeds and fry. Careful! They will crackle a bit.
  6. Add garam masala, cardamom and cinnamon. Fry on medium heat.
  7. Add the ginger and garlic and fry.
  8. Chop the onion very finely.
  9. Put the chopped onion in the pan and fry while quickly mixing. It helps to add a bit of salt at this point, as the salt will make the onion “sweat,” and it will cook faster.
  10. Chop the tomatoes very finely.
  11. Add the tomatoes to the pan. Stir slowly. Give the tomatoes time to get soft and mushy.
  12. Add the cooked chickpeas.
  13. Add the water.
  14. Stir slowly on a low heat. You will see it start to form a thick gravy. This will take about 8-9 minutes.
  15. Stir in the amchur and coriander slowly.
  16. Add a bit more salt to taste. The gravy should be getting quite thick.
  17. Drizzle a bit of lemon juice and stir for 30 seconds more.
  18. Remove from heat and serve hot.

Makes: Enough for 4 servings.
Takes: 40 minutes (plus 8 hours to soak the chickpeas)

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One comment

  1. This sounds perfect for a cold evening.

    Reply

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