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Not-quite channa masala

Posted by Jeanne on June 3, 2011

After a couple weeks ago Friday’s Rapture Party debacle, it was time to scale it back on the eating a bit.  We picked channa masala for a healthy and vegetarian dinner that Sunday night.

Unfortunately I only had one can of chickpeas and the recipe calls for two.  D’oh.  So I improvised and made it with half chickpeas and half kidney beans, and it was delicious.

Also, Indian food often uses amchoor powder to add an acidic sourness to dishes.  Amchoor powder is made from dried, unripe (green) mangoes – I haven’t been able to find any, so I just use lemon juice (per the suggestion on the original recipe).

Not-quite channa masala, from recipe originally posted by Smitten Kitchen

1 TB vegetable oil

2 medium onions, vertically sliced

1 clove garlic, minced

2 tsp grated fresh ginger

2 small hot chili peppers, slit

1 TB ground coriander

1 TB ground cumin

0.5 tsp ground cayenne pepper

1 tsp ground turmeric

2 tsp paprika

1 tsp garam masala

2 C tomatoes, chopped small or 1 15-ounce can of diced tomatoes with their juices

0.5 C water

1 (15-ounce) can chickpeas and 1 (15-ounce) can kidney beans, drained and rinsed

0.5 tsp salt

juice of 1 lemon (about 2 TB juice)

Heat oil in a large skillet. Add onion and sauté over medium heat until browned, about 10 minutes.  Add garlic, ginger and pepper and saute until fragrant, about 2 minutes.  Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala.

Cook onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan.

Add the water and beans.

Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Serve with steamed rice (basmati if you’ve got it).

Happy Friday, everyone!

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