Chana Masala

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Chana Masala

Local cookbook author Mish Sen's recipe for Chana Masala is the perfect plant-based comfort food for cozy nights in. The blend of warming spices, bright fruity notes, and protein-packed lentils are a flavorful and nutritional combo that will keep you warm and satisfied. Be sure to make a batch of Mish's Carrot, Pea, Herb Pulao to serve it with! 

Ingredients

  • 1 medium onion, chopped
  • 1 large tomato, chopped
  • 2 Tablespoons cooking oil, such as avocado or peanut oil
  • 1 teaspoon turmeric powder
  • 2 teaspoons cayenne powder
  • 5 cloves garlic, minced
  • 2-inch piece fresh ginger, minced
  • 1 teaspoon cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt (adjust to taste)
  • 2 (15-oz.) cans garbanzo beans, drained
  • 3 Tablespoons pomegranate molasses
  • 2 garbanzo bean cans filled with water 
  • ½ bunch cilantro, finely chopped
  • ¼ cup non-dairy or regular plain yogurt, if desired
  • 2 jalapeno peppers, thinly sliced, if desired
  • Naan or pita bread

Instructions

Blend the onion and tomato into a smooth paste and set aside. Heat oil over medium heat in a sauté pan. Add the onion-tomato paste and cook, stirring, for 3-4 minutes. Stir in the turmeric and cayenne powder and continue to cook and stir until the mixture thickens, about 2-3 minutes. Stir in the garlic, ginger, cumin, coriander, and garam masala, and cook for 3-4 minutes. Add water if needed to loosen the sauce. Mix in the salt and garbanzo beans, then add the pomegranate molasses and cook for 2-3 minutes. Turn heat to low, cover, and cook for another 4-5 minutes, stirring periodically. Fill each garbanzo bean can with water and add. Stir, cover, and cook for 3-4 minutes. Remove lid, garnish with cilantro, and swirl in yogurt and sprinkle with jalapeno slices if desired. Serve with naan or rice.