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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

Ruby's Chana Masala Recipe

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This recipe for Ruby's Chana Masala is from Bagnall Busy Bee's Cookbook, 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:  
¼ c. oil
1 tsp. cumin seeds
1 tsp. mustard seeds
1 ¼ c. crushed tomato (must be thick)
½ tsp. salt
½ tsp. chili powder
1 tsp. cumin powder
½ tsp. tumeric
1 tsp. garlic paste
1 tsp. ginger paste
1 c. water
1 can chick peas
Dash lemon juice
Fresh cilantro chopped
Directions:
Directions:
Heat oil in a large pan on medium heat.
Add the cumin and mustard seeds and wait till you hear then crackling. Make sure not to burn them or they will taste bitter and you will have to start over. Turn heat off
While the heat is off, add the tomato, salt, chili powder, cumin powder, tumeric, garlic and ginger.
Cook on med-low heat until the oil starts to separate from the tomato.
Add the water and continue to cook until the oil starts to pull away from the sides of the pan.
Add the chickpeas and cook for another 5-7 minutes until everything is well blended.
Add the lemon juice and garnish with cilantro.

Try something different by adding any pre sautéed vegetables towards the end around the chickpea stage
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 mins
Personal Notes:
Personal Notes:
Another great recipe that Mike and I learned at Ruby's Kitchen. This recipe is awesome because it can be changed to suit different peoples tastes and can be used as a side dish or an appetizer or whatever!
Serve it over rice or it can be served as a dip with baked chips.

 

 

 

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