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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dry Chana Masala Recipe

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This recipe for Dry Chana Masala is from Cookbook for my Daughters, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Cooked Garbanzo Beans
2 tbsp Canola oil
1 medium size yellow onion cut into round slices
2 tomatoes cut into wedges
1/2 inch Cinnamon stick
1-2 Green chillies cut lengthwise
1/4 cup chopped cilantro
1/2 tsp turmeric
2 tsp Chana Masala
4 cloves
1 tsp Garam Masala
Salt to taste
Directions:
Directions:
Heat a wok and add the oil. When the grease is hot add cinnamon stick and cloves (press the cloves before putting in the pan or they will pop) after 30 seconds add the chopped onion & green chillies. Saute until onion becomes translucent. Add 1 tbsp of the chana masala powder, turmeric, cayenne pepper, garam masala. Saute for 10 minutes, add tomatoes 5 minutes into the saute, two tbsp of water if the mixture starts sticking. Next add the cooked garbanzo beans after the 10 minutes of sauteing is done. Add salt to taste. Saute the entire for 10 minutes and garnish with cilantro. Serve hot.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Low Calorie Option: Spray the wok with canola oil spray (I like the whole foods Spectrum brand for high heat) instead of using the oil.

Brown Color on the Garbanzo: If you use canned garbanzo then first empty the cans into a colander and wash the beans thoroughly to get the canned taste out. Next, put the beans in a pot add some water put in a tea bag and bring it to a boil and let the beans sit in that tea water for 10 minutes.
If you use dry Garbanzo beans then soak them minimum for 4 hrs maximum for 12 hours. Then cook them in a pressure cooker for 15 minutes. Put a tea bag in the water with the beans before putting in the pressure cooker to cook.

 

 

 

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