We were thrilled to welcome in Stephanie Patel, an afternoon 440 parent, to cook some traditional (and spectacular) Indian fare!
The children loved the full sensory experience, from colors to aromas to a flavor packed sampling! Do you want to try it at home? You’ll be glad you did! She has been kind enough to share a recipe with us. Enjoy!
Chana Masala
Ingredients
• 1.5 cups dry Kala Chana (Black Chickpeas ... You can use Regular chickpeas instead canned or dried)
• 1/4-1/2 red onion diced.
• 3 roma tomatoes
• 1-2 Teaspoons of grated ginger (add to your personal taste)
• 1-2 Thai chilis finely chopped. (You can use japalenos or Serrano chilis as substitute)
• 2-3 Table spoons olive oil
• 1 teaspoon cumin seeds
• 2 red dry chili whole
• 1 teaspoon turmeric
• 1-2 teaspoons of chana masala. I buy Badshah Chana Masala.
• Teaspoon Salt (Start with 1 teaspoon and keep adding to taste.
• Teaspoon Jaggery Sugar (Substitute Brown Sugar) ... add sugar to taste
• 1/2-1 lime (add to taste)
• Table spoon or 2 of chopped Cilantro
Directions:
1. Soak Chana for at least 8 hours in water. Cook Chana in pressure cooker. On insta pot - its
high for 15 minutes.
2. Puree the tomatoes, ginger, sugar, lime juice and green chili together and set aside.
3. Heat oil over medium heat... Once hot add cumin seeds (they should crack) turmeric, & red
chilis. Let it cook until cumin seeds begin to brown a bit. Add onions and a little salt and
cook onions until soft
4. Add the tomatoes puree... Let simmer and stir often for about 10-20 minutes so that it
thickens and gets a little richer in color. (You can add a little water if it begins to stick)
5. Add masala. Stir together. Start with 1 teaspoon and add until the flavor comes out how
you like it.
6. Add Chana... Let everything simmer together for 15-20 minutes until sauce thickens up.
You can add water at anytime if it seems a little dry. How “dry” or “soupy” is personal pref-
erence.
7. Add Salt, Sugar and lime to taste if still needed.
8. Top with cilantro
Serve with naan, roti or rice :)
