Chana Masala (Chickpea Curry)

Okay, this is going to be super quick because I'm super tired -- but wanted to get this posted while I was still thinking about it.  Just a disclaimer -- I don't know how authentic this is -- I sort of made up my own recipe based on what I like.  The recipe on the back of the box uses dried garbonzo beans and I had canned on hand, so this is what I came up with.  This recipe serves two -- my girls won't eat this one, not because it's spicy, but because they think they don't like chickpeas.  (Don't tell them that's what their favorite falafels are made of!!)

Chana Masala -- Chickpea Curry

3 Tbsp butter
1 Tbsp oil
1 small onion or half medium, diced
1 clove of garlic (if you wish)
2 tsp chana masala mix -- shan brand
1 can of chickpeas, drained
splash of milk or cream, maybe 1/4 cup

In a frying pan, melt butter with oil and add onion and garlic.  Fry for 5 minutes or so and then add the chana masala, let it cook a couple more minutes and then dump in the drained chickpeas.  I also like to add a cup or so of water and let the chickpeas cook for 15-20 minutes, adding more water as necessary.  This just lets them soften a bit more.  The mixture will reduce down and get kind of caramelized on the pan.  Just before serving add the cream, let it heat through and then serve. 

This is a mild curry, with a bit of warmth and sweetness.  The main spices are cinnamon, clove, nutmeg, ginger and cardamom, with cumin and red chili.  

Very quick and simple, yet tasty!!

Mung Dal

Okay -- as promised here are the Indian recipes from last night -- LOVE LOVE this food :-)
The first one comes from a good friend of mine who not only taught me how to make this dish, he proceeded to take me to an Indian market and we spent over an hour walking around while he was describing what everything was and how to use.  Wonderful knowledge -- and yes he can cook -- he's a bachelor and would rather cook for himself than to eat out!!  Thank You J.



Mung Dal  ----

1 cup of dal mung --  or moong dal (yellow lentils)
1/2 cup of dal masoor (ordinary common red lentils)
1 medium onion, finely diced
3 garlic cloves, minced
1 large tomato or 4 med/small roma tomatoes
4 Tablespoons butter
2 T oil
2 tsp of Dal Curry Mix - shan dal curry seasoning  - I only use a couple of tsp, but the girls like it pretty mild, so feel free to add more after you taste it.
6 cups or more if need water
chopped fresh cilantro if desired

In a large frying pan, melt the butter and oil, fry the onions (and with all that fat, it's frying) on medium heat for 5 minutes or so.  Stir in the curry mix and the minced garlic, fry for another 5 minutes or so.  The oil will appear to separate.
Add the lentils, tomatoes and 4 cups of water.  Continue to cook at a medium simmer until lentils are tender and the tomato has broken down, adding more water if needed to make a thick stew consistency and to keep from sticking on the bottom of the pan.
Remove from heat and sprinkle with cilantro. 
If you get it too spicy a little yogurt, cream, or sour cream can be added to tone down the spice.
We like to eat it over rice with pita bread or naan if you can find it.  Or better yet, make your own.  Homemade pita is super easy and yummy.




I've included links to where you can get these ingredients online -- but I've also found them at Earth Fare, or sometimes an Asian Market if you don't have an Indian market.  Here in Asheville, you can get them at the Asian market on Hwy 70, close to the mall.

Here's another online source --  http://www.spicesofindia.co.uk/acatalog/Indian-Food-Shan-Dal-Curry-Mix.html