In pursuit of the perfect Chana Masala

This one is a keeper, found via YouTube - the wonderful cook who does vahrehvah.com has posted a video and recipe for one of our all-time favorites. Give this a try! It's different from our other recipe - more 'fruity,' somehow, quite delicious and very low-fat, which is a major plus. You should have smelled the chana masala spices being toasted, the entire house was deliciously redolent - I had taken a nap (knocked out, I think, from the anti-allergy meds I took, and exhausted from an interview journey) and I think the scent awakened me.

Next time we'll up the heat a bit, perhaps using a Thai bird chile pepper rather than the dried red Mexican peppers. Mike found a nice recipe for homemade chana masala powder that we like very well also, so I'll put that first:

Chana Masala Powder
copied from Lisa's Kitchen

1 tablespoon of coriander seeds
2 tablespoons of cumin seeds
2/3 teaspoons of black cardamom seeds
1/3 teaspoons of yellow cardamom seeds
1 2/3 teaspoons of black peppercorns
2 - 3 dried red chillies
1/3 teaspoons of whole cloves

pinch of ground ginger
pinch of mace
pinch of nutmeg
1/3 teaspoon of ground cinnamon
1/3 teaspoon of amchoor powder

Dry roast the seeds, peppercorns, chillies and cloves in a large frying pan over low heat until they begin to brown. Transfer to an electric coffee grinder with the ground spices and grind to a fine powder.


Chana Masala
copied from (with full and grateful credit): http://www.vahrehvah.com/recipedetails.php?recipe_id=3259

200	grams	channa (1 15.5 oz. can
25	grams	channa masala pdr (2 Tbs)
1	springs	coriander leaves (I increased this quite a bit as I love cilantro)
1	pinch	cumin
1	tbsp	ginger garlic paste
2	green	chillies
1		lime
3	tbsp	oil
2		onions
1	to taste	salt
2		tomatoes (or 2 15.5 cans of diced tomatoes)
1	pinch	turmeric (optional)
few	piece	whole garam masala (1 bay leaf, several cloves, several cardamom pods, 1 stick of cinnamon)

Soak dried chickpeas (chole) in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs Pressure cook chole Drain the chole, reserve the liquid Chop up onion, tomatoes Heat oil in a deep saucepan and add cumin seeds whole garam masala When the cumin seeds change color add chopped onion to it and saute till they are brown Add the Ginger-garlic paste to it and saute for couple of minutes Add all the tomatoes dry powders to it and saute add salt Saute the tomatoes till they are soft and mushed up, Add the chole to the mixture and mix gently so that chole are properly coated in the mixture Add the reserved water depending on the gravy you need, check and adjust the seasoning Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro leaves Serve it with bhature, puri or chapatti with sliced onion and lemon wedge by the side