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Recipe submitted by ashriley@ucdavis.edu

Channa Masala

Ingredients (use vegan versions):

    a can of garbanzo beans or a cup and a half of some other cooked bean or lentil
    a yellow onion
    about a 2 inch piece of fresh ginger
    a few cloves of garlic
    cumin
    coriander (the powdered spice, not
    curry powder, maybe
    chili powder
    a diced up jalapeno or two turmeric
    garam masala

Directions:

This is so easy:

Puree the onion, ginger, and garlic in a blender until its liquid.  While you're doing this, heat up some oil or margarine in a frying pan and throw all the spices except the garam masala in.

Throw the jalapenos into the hot pan.

Pour the puree into the pan and cook for 15 minutes or so until it gets darker and tastes cooked.  The onion paste is pretty potent, so taste to make sure the cooked stuff doesn't burn the hair off your tongue.

Throw in the can of garbanzos or whatever you're using and cook, covered, until the sauce reduces and sticks to the beans really good.

Serve over rice, garnishe'd with cilantro if you want.

Serves: about 3

Preparation time: 30 minutes

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Not necessary to puree onion, oil and spice mixture.  If it is chopped fine, it still works. I don't have a blender and I tried it without. Good!!!!

Archived comment by: alice

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how much of each of the spices do you use?

Archived comment by: buttercup104

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