Chana Masala Attempt #2
This recipe uses the homemade garbanzos I made earlier in the week.
Ingredients:
1/2 tsp cumin seeds
2 cups homemade garbanzo beans (or 2 cans, strained)
1 large onion, diced
1 can diced or stewed tomatoes, strained
2 tsp garam masala
1 cup water
salt to taste
Cilantro to taste
juice from 1/2 a lemon
I have these very lovely cumin seeds that I bought by mistake when I should have bought ground cumin, so the thing about the cumin seeds is to let it crackle and open first to release the herb flavor. It should be done with oil, but a hot pan and a little bit of water or spray oil. Heat the pan, put the seeds in and let it crackle.
Add the onions and saute until it's translucent.
Add the tomatoes, cook for about 4-5 minutes, add the garam masala and cook for another two minutes.
Ingredients:
1/2 tsp cumin seeds
2 cups homemade garbanzo beans (or 2 cans, strained)
1 large onion, diced
1 can diced or stewed tomatoes, strained
2 tsp garam masala
1 cup water
salt to taste
Cilantro to taste
juice from 1/2 a lemon
I have these very lovely cumin seeds that I bought by mistake when I should have bought ground cumin, so the thing about the cumin seeds is to let it crackle and open first to release the herb flavor. It should be done with oil, but a hot pan and a little bit of water or spray oil. Heat the pan, put the seeds in and let it crackle.
Add the onions and saute until it's translucent.
Add the tomatoes, cook for about 4-5 minutes, add the garam masala and cook for another two minutes.
Add garbanzos and a cup of water. Cover and simmer for about 7 minutes. I let it go a little longer because of my homemade garbanzos. Turn the heat off, stir in the lemon and serve with cilantro on the side.
Verdict:
Also good, but Chana #1 and Chana #2 need to be merged. Add garlic with the crackling cumin seeds, curry, coriander and spinach. Also, always use the homemade garbanzos which are much better tasting than the canned.
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