Chana masala by Kamla Srinivasan
Need: Pot with cover, 5.5-6 qt. pot. (we used a 5.5 qt. pot)
Ingredients:
4 15.5 oz. cans chickpeas
Worcestershire sauce, vegan if desired
5-6 T vegetable oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 dry hot red pepper, whole (Optional)
2 cloves chopped garlic (Optional)
Half a large onion, ¼ finely diced, ¼ chopped into slim wedges for garnish if desired)
½” piece of peeled and chopped ginger
Sautéed/roasted cashews (Optional)
½ teaspoon turmeric powder
¼ cup shredded unsweetened coconut
2 teaspoons garam masala powder or sambar powder
1 14.5 or 15 oz can pre-cooked small white potatoes (Optional and can be cut into smaller pieces)
1 28 oz can Italian plum tomatoes, 8 chopped, reserve the juice for recipe
Curry leaves
1 8 oz can tomato sauce, plain
Garnish (along with part of the onion)
Fresh green bell pepper cut into strips (Optional)
Chopped cilantro (Optional)
Overnight prep: Marinate the chickpeas
Open chickpea cans leaving the lids still connected, drain liquid.
Add about 2T Worcestershire sauce per can.
Shake or stir to cover chickpeas.
Cover with lid and refrigerate at least 6 hours ahead.
Main cooking directions:
Step 1: Heat oil in pan on medium-high heat.
Step 2: To hot oil add: Mustard seed first – it will quickly begin to pop in the hot oil. Keep pan cover handy to block seeds from popping out. Let mustard seeds pop for 20-30 seconds. Do not let burn.
Step 3: While mustard seeds are still popping add cumin, red pepper and garlic, if desired and ginger.
Step 4: Add diced onion, coconut and cashews. Mix all together gently. Allow the onions to soften so that they become translucent but do not burn.
Step 5: Add turmeric and masala powders, stir and fry for 2 minutes to roast the spices.
Step 6: Add potatoes, if using. Stir to coat with turmeric so they are yellow. Cook so that potatoes are slightly browned.
Step 7: Stir in chopped tomatoes and curry leaves.
Step 8: Add tomato sauce - add more sauce for more gravy.
Step 9: Add chickpeas and stir gently. Add the juice from the plum tomato can.
Step 10: Cover and let come to a low boil. Turn down the heat and let simmer at least 15-20 minutes. Add 15 more minutes if using potatoes. Stir occasionally to keep from sticking to the bottom of the pot.
Step 11: Remove from pot to serving dish and garnish.
For garnish place onion wedges and strips of green pepper on top. Can also add cilantro.