Chana Masala

A recipe from our day of learning to cook Nepali food with Rojina.  :D

Chana Masala

Chana Masala
*1 cup dry chickpeas (soak them overnight)
3 Tbsp. vegetable oil
1 tsp. cumin seed
1 tsp. whole Fenugreek (less if using ground)
1 cup onion, finely chopped
½ cup diced tomato (may use canned, but no juice)
½ tsp. turmeric
1 tsp grated ginger
1 tsp. minced garlic
½ tsp. chili powder
1 bay leaf
1 tsp. Garam Masala (order here)
1 tsp. salt
2 cloves
1 cup water
1 tsp. finely chopped fresh cilantro

Heat pan and then add oil.  Turn pan down to medium high heat.  Add cumin seed and whole Fenugreek and allow to brown.  Add onion and fry until it gets light brown, then add diced tomato.  Add turmeric, garlic, ginger, chili powder, salt, garam masala, cloves, and bay leaf.  Stir for one minute.

Add drained garbonzo beans or chickpeas and then stir.  Add 1 cup of water and stir.  Cover with lid and allow to simmer for 20 minutes over medium low heat.  Remove lid and stir.  Turn off heat.  Add chopped cilantro to garnish and then serve.

*Note- you may use 1 can garbonzo beans, drained, if you do not have dry, soaked chickpeas.
Purchase whole Fenugreek here.