Chana Masala & Indian Fried Rice

chana masala

Ingredients

  • 1 1/2 cups dried chickpeas, soaked in water 12-24 hours

  • 2–3 tbs ghee or coconut oil

  • 2 bay leaves

  • 2 tsp cumin seeds (whole)

  • 1 tsp fennel seeds

  • 3 large shallots

  • 6 garlic cloves, rough chopped

  • 1/2 –1 jalapeno, finely diced

  • 3 tsp fresh ginger, minced

  • 1 tsp garam masala

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp chili powder or paprika

  • 1 tsp dried fenugreek leaves

  • 1/2 tsp ground turmeric

  • 2 medium tomatoes, diced (and their juices)

  • 1 1/2 tsp salt

  • 2 cups water if using dry, soaked chickpeas

  • 1–2 teaspoons honey or sugar if needed

Instructions

  1. In a large pot or dutch oven, over medium-high heat, heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 1-2 minutes until fragrant and golden. Add onions. Sauté 7-8 minutes until golden, lowering the heat to medium. Add garlic, ginger and diced chili, sauté 3-4 minutes.

  2. Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.

  3. Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits. Once the tomatoes start to break down add the water, salt, and dry, soaked chickpeas. Give a good stir, scraping up any browned bits. Bring to a boil, cover, simmer gently until chickpeas are tender, about 45 minutes. Taste and adjust salt. If it tastes bitter, add a little sugar or honey to balance. Serve with rice and pita bread.

*In flyer September 3 - 9, 2023
Recipe and photo credit: Feasting from Home

Indian Fried Rice

Ingredients

  • 3 cups cooked basmati rice

  • 1 onion, thinly sliced

  • 1–2 tbs ghee, or olive oil, or peanut oil

  • 7 garlic cloves, rough chopped

  • 1 bell pepper, diced

  • 1 1/2 cups snap peas or frozen peas

  • pinch salt and pepper

  • 1–2 tbs ghee, or olive oil

  • 3 serrano chilies, split lengthwise

  • 1/2 cup peanuts (or cashews)

  • 10–15 curry leaves sub 3 bay leaves)

  • 1 tsp black mustard seeds (or regular)

  • 1 tsp cumin seeds

  • pinch chili flakes

  • 3/4 tsp salt

  • 1 tsp turmeric

  • 1 tsp coriander

  • 1/4 tsp asafoetida (optional)

  • chili flakes to taste

  • squeeze of lime (optional)

Instructions

  1. Cook basmati rice, and drain well.

  2. In a large skillet, heat ghee over medium heat. Add onion and saute until tender about 6 minutes. Add garlic and remaining veggies, cooking until just tender - you want them bright, crisp and vibrant. Season with salt and pepper and set them aside in a bowl.

  3. In the same skillet, over medium heat, add another 2 tablespoons of ghee, coating pan well. Add the 3 split serrano chilies and peanuts. Swirl or stir for 3-4 minutes until fragrant. Add the curry leaves, stir for 1 minute. Add the mustard seeds, cumin seeds and chili flakes, stir until mustard begins to pop, about 1 minute.

  4. Add the drained basmati rice to the same pan, and stir to combine, getting all those seeds and peanuts up from the bottom and edges. Sprinkle in the salt, turmeric, coriander and asafoetida. If you like heat, add more chili flakes. Fold in the sauteed veggies, and saute until heated through, scraping up any crispy browned bits- a metal spatula works well here.

  5. Taste, adjust salt, chili flakes and add a squeeze of lime if you like.

  6. Garnish with scallions, cilantro & lime.

  7. Serve over a bed of spinach.

*In flyer September 3 - 9, 2023
Recipe and photo credit: Feasting from Home

Annah Kassen