Chana Masala
Chickpeas, tomato-onion masala and tangy amchur finish.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Amchur (dried mango powder) is the unsung hero - it adds the slow tangy hum you can't get from lemon alone. If your jar is dusty, replace it; it loses its punch after a year.
Ingredients
Everything below makes 4 servings.
- 2 canschickpeasdrained and rinsed
- 1 candiced tomatoes
- 1 largeyellow onionfinely diced
- 4garlic clovesminced
- 1 tbspfresh gingerminced
- 1green chili (serrano)finely chopped
- 2 tbspolive oil
- 1½ tspground cumin
- 1½ tspground coriander
- 1½ tspgaram masala
- ½ tspground turmeric
- 1 tspkashmiri chili powder
- 1 tspamchur (dried mango powder)
- ¼ cupfresh cilantrochopped
- ½lemonfor squeezing
- 1½ cupsbasmati ricerinsed
- 1¼ tspkosher salt
- 2¼ cupswater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 380calories
- 16gprotein
- 58gcarbs
- 10gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Drain and rinse chickpeas.
- Finely dice onion. Mince garlic and ginger. Finely chop green chili.
- Chop a small handful of cilantro.
- Rinse basmati.
Rice
Combine rice with water and salt. Bring to boil, cover, simmer low 15 min, off heat 10.
25 min · hands offCaramelize onion
Heat oil in skillet over medium. Add onion and salt; cook 8-10 min until deeply golden - this is the flavor base, don't rush.
9 min · hands onBloom spices
Add garlic, ginger, green chili - cook 1 min. Add cumin, coriander, turmeric, kashmiri chili - toast 30 sec until very fragrant.
2 min · hands onMasala base
Stir in diced tomatoes and their juice. Simmer 6 min, mashing with a wooden spoon until tomatoes break down into a jammy paste.
6 min · hands offSimmer chickpeas
Add chickpeas and 1 cup water and remaining salt. Simmer 12 min, mashing a few chickpeas against the side of the pan to thicken the sauce.
12 min · hands offFinish
Stir in garam masala and amchur. Simmer 2 min. Squeeze in lemon, scatter cilantro, taste, adjust salt.
2 min · hands onServe
Spoon chana over rice.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Warm naan 1 min per side in dry skillet.
Saute cauliflower rice 4 min with salt. Saves about 10 minutes.
What keeps
Tastes BETTER day 2 - flavors deepen overnight. Keeps 5 days, freezes 2 months.
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