Chana Masala Recipe

Chana Masala

Serves 4

1 Lb. Chana Dal Cooked (Chickpeas can be substituted)
1 Tbsp. Cumin seeds
2 Tsp. Coriander seeds
2 Tbsp. Peanut/Vegetable oil
1/2 Medium Onion ~ Diced
1/4 Tsp. Asafoetida
1 1/2 Tbsp. Ginger ~ Minced
1 1/2 Tbsp. Garlic ~ Minced
1 Green Chile (or 2) ~ Minced
1/4 Tsp. Turmeric
1/2 Cup of Diced Tomatoes (or Canned)
2 Tsp. Amchur
1 Tsp. Garam Masala
1 Small bunch of Coriander ~ Roughly Chopped
Sea Salt ~ To Taste

If using Chana Dal, cook according to package instructions until soft.  If using canned Chickpeas drain and set aside.  Toast the cumin and coriander seeds and grind to a powder.  Cook the Onion and Asafoetida in the oil over medium heat for 5 minutes, stirring occasionally to prevent burning.  Add the Ginger and Garlic, Green Chilies, and ground spices and cook for 2 minutes while stirring.  Add the Turmeric and Tomatoes and bring to a simmer.  Simmer the mixture until the Tomatoes break down and reduce.  Add the Chana Dal, Amchur, Garam Masala, and 1/2 cup of water.  Simmer for 10 minutes, until the sauce thickens.  Add the Coriander, adjust seasoning, and serve.