|Channa Masala is traditionally eaten|
with Tortilla (Trader Joe's Truly
Handmade Wheat Tortilla works well)
and a Raita (Indian Yogurt Relish)
Wednesday, September 22, 2010
Channa Masala (Spiced Garbanzo)
1 Tablespoon KarmaChef Tikka Spice (#1)
1/2 Tablespoon KarmaChef Garam Masala (#2)
1 Tablespoon KarmaChef Oginga paste (#5)
2 Tablespoon tomato paste
(Make a paste of above ingredients - keep aside)
3 Cups cooked Garbanzo beans (or two cans drained & rinsed)
I small onion /about 3/4 cup (chopped) Keep one tablespoon of chopped onion aside for garnish.
Bunch of cilantro (about 1/2 cup)
1-2 tablespoon cooking oil
Take heavy bottom pan with cover. Heat oil, fry onion till medium brown . Add garbanzo and mixed paste. Mix well, cook for a few minutes. Add two cups water. Cover and simmer till water is absorbed. Turn off heat. Sprinkle pinch of garam masala . Garnish with chopped cillantro, remaining oinion and wedges of lemon. Serve with Rice or Tortillas.
If you are a purist and want to cook your Garbanzo beans from scratch instead of using cans, here is the traditional Indian method: Soak 3 cups dried Garbanzo beans overnight then boil in 4 cups of water with 1 Lipton Red Label teabag (I have used two teabags in this pix because I am cooking 6 cups of beans) plus a couple of bay leaves and 1 black cardamom. The teabag deepens the color and help the beans absorb spices better. Beans should be boiled enough so you can mash with a fork. Discard teabage and and whole spices and follow rest of the recipe as above.