Indian food ranks amongst my top 5 favorite cuisines!
Last October, I had the fortune to travel with a wonderful group of Ecuadorian yoginis and yogis to the northern part of India. Visited temples, practiced yoga, mingled with the locals, and of course indulged savoring a variety of Indian dishes.
During our Rishikesh visit, we stumbled upon a spice store where there was an amazing selection of organic spices and teas. The owner, who has been nicknamed The Spice Guy, was very friendly and suggested a few spices to get us started; he even sent us an email with many Indian recipes from the cooking classes he offers from his Rishikesh kitchen. I invite you to check his web site, Cooking Masala, for more traditional Indian recipes and also information on Indian cooking classes for those of you who may be planning a visit to Rishikesh.
Soon I’ll be making some of these recipes and posting them here on the Belmondo Foods blog.
The original recipe for this Chana Masala comes from the book Gluten Free Girl Every Day by Shauna James Ahern with Daniel Ahern. I few changes to the recipe were made to be able to use the spices brought from India.
This recipe is quick and simple to prepare. Can be served over basmati rice with a side of cooked vegetables and voila, you have a meal!
- 2 tablespoons ghee
- 1 cup minced Spanish or yellow onion
- 1 garlic clove finely minced (approximately 1 teaspoon)
- 2 teaspoons shredded ginger (using the bigger holes)
- 1 teaspoon minced jalapeno, seeds and all (if you prefer less spicy, remove the seeds)
- 2 teaspoons ground cumin
- 2 teaspoons chana masala (used spice brought from India, they also sell in Indian stores)
- ½ teaspoon dark mustard seeds (used spice brought from India)
- 1 teaspoon chili pepper
- 1 teaspoon salt
- 2 14 oz. diced tomatoes with juice
- 2 16.5 oz. chickpeas rinsed and drained before using
- 3 tablespoons minced cilantro
- In a 4 quart saucepan over medium heat, add the ghee
- Add the mustard seeds, cook until they start popping
- Add the onions and cook until translucent, approximately 5 minutes
- Add the garlic, ginger, and jalapeno, cook for 1 minute, stirring frequently
- Add all the spices; cumin, chana masala, chili pepper, and salt
- Simmer for a couple of minutes
- Stir in the tomatoes and cook until the tomatoes soften, about 15 minutes
- Add the chickpeas, bring the liquids to a boil
- Turn the heat down to low, half cover the pot (leaving a small opening)
- Cook chickpeas for 30 to 40 minutes
- If the sauce dries up add ¼ cup at a time of chicken or vegetable stock
- Add 1½ tablespoon of cilantro, cook for 1 minute
- You can sprinkle fresh cilantro when serving