Sunday, December 12, 2010
Channa Masala - The universal side dish
Garbanzo beans (dry) - 1 cup or 16 oz can
Onion - 1 large, diced
Tomato - 2 large, diced
Ginger - 1 inch piece, peeled and cut
Garlic - 5-6 cloves
Green chillies - 3 or to taste
Dried red Kashmiri chillies - 3 to 4 (optional)
Channa Masala powder or Garam masala (store bought) - 1 tsp
Cinnamon stick - 1 inch piece
Cloves - 3 - 4
Bay leaf - 1 large
Green and /or red bell peppers - 1 to 2 (optional), diced
Salt to taste
If using dry garbanzo beans, soak in water overnight. Pressure cook with water and salt until soft.
If using canned beans, drain and rinse with water.
Heat little oil in a large skillet, saute ginger, garlic and onion. Add a little salt to let the onions sweat out. When the onion turns transparent and raw smell goes away, add diced tomatoes. When tomatoes are completely cooked, remove from heat, cool and grind into a smooth paste.
In the same skillet, saute the diced bell peppers for about a minute. Remove with a slotted spoon and set aside.
Add 2 tea spoons of oil to the skillet. When hot, add bay leaf, cinnamon and cloves. When they turn brown, add the cooked / canned beans and the ground paste. Add required amount of water so that the gravy just covers the beans. Add Channa masala powder and more salt to taste. Cook covered until it comes to a boil. Add sauteed bell peppers, mix well and serve with any accompaniment.