Chana Masala

Ingredients

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  100g

• Chili

  No beans, canned entree

  400g

• Lemons

  Raw, without peel

  ⅛ cup, sections or 26g

• Salt

  Table

  1 dash or 0.4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Mustard seed

  Spices, ground

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Onions

  Raw

  1 large or 150g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Coriander seed

  Spices

  2 tsp or 4g

• Pepper

  Spices, black

  ½ tsp or 1g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Curry Paste, Garam Masala

  Patak's

  ½ tablespoons or 25g

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 397g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  30 oz or 851g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

Directions

1. Combine garlic, ginger, chilies, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a mortar and pestle or in the small work bowl of a food processor and pound or process until a fine paste is produced. Set aside.
2. Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat until shimmering. All at once, add mustard seed and cumin. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add onion all at once, along with baking soda. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
3. Immediately add garlic/ginger/chili paste all at once and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk or potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water.
4. Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
5. Stir in remaining garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan, sprinkling additional cilantro on top.

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• Chana Masala