Chana Masala

Total Time: 12 hrs 50 mins Preparation Time: 12 hrs Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 cups dried garbanzo beans, soaked overnight
• 2 red onions, chopped
• 2 tablespoons ginger-garlic paste
• 2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• 1/2 tablespoon turmeric powder
• 1 teaspoon red chili pepper flakes
• 2 teaspoons chana garam masala powder
• 2 large tomatoes, chopped
• 3/4 tablespoon salt
• 3 tablespoons oil (for frying)
• 2 tablespoons freshly grated coconut
• 3 whole shallots, diced

Recipe

• 1 blend the shallots and grated coconut until you have a fine paste. set aside.
• 2 drain the soaked garbanzo beans and place in pressure cooker with 6 cups of water for about 2 whistles. drain and set the beans aside. save the liquid!
• 3 in a large stock pot (i use a 6-quart), heat the oil over medium heat and fry the red onions until golden. add the ginger-garlic paste and cook for about 1-2 minutes. add the turmeric powder, chili powder, cayenne pepper, and red pepper flakes and stir for about 30 seconds. add the chopped tomatoes and cook until the tomatoes become paste-like (about 10 minutes). keep stirring to keep mixture from sticking to pan.
• 4 stir in salt. add the garbanzo beans with 2 - 2 1/2 cups of the saved liquid. simmer for 5 minutes, uncovered.
• 5 stir in the paste from step #1. add another 3/4 cup of liquid and allow it to boil, then simmer for 10 minutes uncovered.
• 6 remove from heat. you can serve this over basmati rice or enjoy it with naan.