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.