Chana Masala (adapted from http://cookieandkate.com/2014/quick-vegan-chana-masala/)
The Chana Masala is doubled and used both in the dinner of masala and taka tak and also made into hummus for lunches during the week. Yum!
- 2 tablespoons olive oil
- 3 teaspoons cumin seeds
- 1 large yellow onion, chopped
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 green Serrano pepper, minced (seed it first if you want to tame the spice level) [I used ¼ of a habanero pepper with no seeds]
- 3 teaspoons garam masala (or tikka masala)
- 3 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1½ teaspoons fine-grain sea salt
- 1 teaspoon cayenne pepper
- 2 can (28 ounces) whole peeled tomatoes, with their juices
- 4 cans (14 ounces each) chickpeas, drained and rinsed
- Fresh cilantro, chopped, for garnishing (optional)
- Cook the chana masala: In a Dutch oven or large saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Toast the seeds for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.
- Raise the heat to medium and stir in the onion, garlic, ginger and serrano. Cook for about five minutes, stirring often. Stir in the garam masala (or tikka masala), coriander, turmeric, salt and cayenne, and cook for two more minutes.
- Add the whole peeled tomatoes and their juices. Use the back of a wooden spoon to break the tomatoes apart. You can leave some chunks of tomato for texture.
- Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
- Reserve half of the chana masala for the hummus
- Garnish with a sprinkle of fresh cilantro.
Chana Masala Hummus (adapted from http://www.worldmarketsweepstakes.com/recipes_overview-1-2-1-1-1.html)
- Chana Masala as above
- Juice of one lemon
- Handful of chopped cilantro leaves and soft stems
- Extra virgin olive oil from Cost Plus World Market
- Make sure the chana masala is still warm and the chick peas have not dried out
- Pour channa masala into a food processor (you may have to process in batches, but it will mic back together well as the end)
- Add lime juice and cilantro leaves, as well as a glug of extra virgin olive oil
- Process for several minutes until well blended and the chickpeas are broken up as much as possible.
- Add salt and pepper to your liking.
Mushroom Taka Tak (adapted from http://webcache.googleusercontent.com/search?q=cache:xwrQZdGEoggJ:hindu.com/thehindu/thscrip/print.pl%3Ffile%3D2003120801500300.htm%26date%3D2003/12/08/%26prd%3Dmp%26+&cd=1&hl=en&ct=clnk&gl=us&client=firefox-a)
- 8 oz. sliced mushroom
- 2 TB salt
- 2 TB olive oil
- 1 tsp. cumin seeds
- One red pepper, sliced longways and cut in half
- One onion, diced
- 14 oz. can diced tomatoes
- 1 chopped chili or habanero, seeds removed
- ¼ C. chopped fresh cilantro
- 1 tsp. turmeric
- 1 ½ tsp minced ginger
- 1 ½ tsp minced garlic
- Salt (to taste – optional)
- 1 tsp Garam Masala powder
- 1 tsp chilli powder
- 2 tsp ground coriander
- In a medium saucepan, add 2 TB salt to hot water and stir to dissolve
- Add sliced mushrooms and bring to a boil
- Allow to boil for 2-3 minutes, then remove from heat and drain the mushroom, set aside
- Heat oil and add cumin seeds. When they crackle add sliced onions.
- Cook till onions turn golden brown and add cut red pepper
- Cook until vegetables are soft. Add the sliced mushrooms and other ingredients except tomato and coriander
- When the taka tak is cooked, add juliennes of tomatoes & toss it.
- Serve over or alongside naan.
Please the my blog on Bhurtha (Indian Eggplant), Saag Paneer (Spinach with Indian Cheese), and Naan
This was a very yummy recipe. I finally got my mom to pop one of the bubbles in the naan which was fun too! I liked how the taka tak and the chana masala went together with the naan.