Tara ViswanathanComment

Mom's Famous Channa Masala 😋

Tara ViswanathanComment
Mom's Famous Channa Masala 😋

I posted this on my Instagram a while ago, and got so many requests for the full recipe! Here it is!

Mom’s SUPER HEALTHY & SUPER DELICIOUS Channa Masala!

  • Vegan, vegetarian, gluten-free, nut-free, anti-inflammatory, blah blah

This is a random picture I pulled off the internet, but not far off from the real thing! 😂

This is a random picture I pulled off the internet, but not far off from the real thing! 😂

Total Time:

idk, maybe 45 mins?! Depends how fast you are at chopping ginger & garlic (literally the most time-consuming part!) but #worthit


Ingredients:

  • 3 large white onions

  • 7 roma tomatoes

  • 4 tbsp fresh minced ginger

  • 4 tbsp fresh minced garlic

  • 6 tsp coriander powder

  • 2 tsp turmeric powder

  • 1 tsp cayenne powder (more or less depending on how hot you want it)

  • 4 tsp salt (more to taste)

  • Handful of chopped cilantro

  • Cooking oil (avocado, coconut, ghee)

  • Optional: curry powder

Directions:

  1. Chop onions (can be sliced - no need for dicing) and sauté in oil

  2. Add 7 chopped Roma tomatoes and sauté until tomatoes are a little soft

  3. Add minced ginger and garlic and sauté the mix well until onions are transparent

  4. While it’s cooking, take 3 cans of organic chick peas (no BPA!) and rinse them. set aside.

  5. Add the coriander, turmeric, cayenne, and salt and sauté for 3 -5 mins (don’t burn this - put on lower heat or sprinkle water) The spices need to cook!

  6. Taste the mixture. You can add other spices at this time such as curry powder.

  7. Once you like the taste, take 3/4 of the contents of the pan - and put in a heat resistant blender like a VitaMix

  8. Blend until it’s a smooth paste. 

  9. Add that mixture to the 1/4 remaining in the pan (so you have a creamy yet textured consistency. If you don’t have a blender, you can just keep sautéing on low heat until the mixture becomes smoother.

  10. Drop in the chick peas and simmer for 10-15 mins or until the chick peas are soft and have soaked in the flavor.

  11. While the chick peas are simmering, wash the cilantro and de-stem as much as possible. Roughly chop about a handful of cilantro leaves (the aroma and flavor will come out when you chop it) and set aside.

  12. When the chick peas are done simmering, turn off the heat and drop the cilantro in! Stir!

  13. Add salt to taste & ENJOY over basmati rice, quinoa, or by itself!


Pro Tips:

  • Add Ghee or grass fed butter to the channa at the end for an even richer taste

  • Add a spoon of coconut oil when you’re cooking rice