Chana Masala

While I mostly work off of an existing recipe, I have made a number of tweaks, which I’ve decided to codify here.

Ingredients

• 1 can (425g) of crushed tomatoes (or diced tomatoes, but I prefer crushed)
• Canola oil (just enough to cover the bottom of the pan)
• 2 teaspoons black or brown mustard seeds
• 2 teaspoons cumin seeds
• 2 medium yellow onions, finely diced
• 6-8 cloves of garlic, minced
• 1.5 tablespoons of freshly-grated ginger
• 1 Serrano pepper, minced, with seeds/membranes removed (optional)
• 3 bay leaves (optional)
• Ground Spices
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 0.5-1.5 teaspoons of Indian red chili powder, to taste (I use 1.5)
  • 1 tablespoon of garam masala
• 1.5cups/340g dried chickpeas
• 1.5 teaspoons of salt
• 0.5 cup (120 mL) water
• sugar to balance the heat, to taste (optional)
• 1 tablespoon fresh lemon juice
• Serve with brown or white rice

Instructions

1. Soak the chickpeas for at least 6 hours or overnight
2. Submerge the chickpeas in water and bring to a low boil. Simmer for 40-60 minutes until tender, then drain the results. (This is a good time to prepare the rest of the ingredients, as they are added in quick succession.)
3. Heat a large, deep pan or pot over medium heat. Add the mustard seeds and cumin seeds. Stir occasionally for 1-2 minutes, until they begin to jump in the pan and smell very aromatic.
4. Add canola oil and diced onions. Cook for 6-8 minutes, stirring occasionally, until the onions have softened.
5. Add the garlic and ginger and cook for 1-2 minutes, stirring frequently to prevent burning. Also add the Serrano pepper, if using one.
6. Add the bay leaves (if using) and ground spices and stir into the onions for 30 seconds.
7. Add the cooked chickpeas and stir until they’re evenly coated in the spices.
8. Cook for 3 minutes without stirring. Stir, then let cook for another 3 minutes without stirring.
9. Add canned tomatoes, salt, and water. More or less water may be needed to get the right texture, which should be like a thick stew.
10. Bring to a gentle boil, then reduce heat and simmer for 25-30 minutes, checking occasionally to stir. Add water if it gets too thick.
11. Taste test and add salt if needed and sugar to balance the heat, if desired. Stir in lemon juice.
12. Serve with rice.

Based on a recipe from Rainbow Plant Life.