Jump to content


Photo
- - - - -

channa masala


  • Please log in to reply
4 replies to this topic

#1 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 17 August 2016 - 10:36 AM

From serious eats: https://www.seriouse...ala-recipe.html

 

I did replace the second tablespoon of lemon juice with some mango powder b/c I have some.  I also used coconut oil for the fat.  This recipe is really excellent though and great if you have a vegan or vegetarian friend.

 

I haven't tried this recipe a second time yet but I'm thinking it's a great candidate for mustard oil if you have it.  this recipe has a lot in common with the Julie Sahni pork vindaloo recipe that I've made in the past which uses mustard oil.

 

Ingredients
  • 4 medium cloves garlic, roughly chopped
  • 1 (1-inch) knob ginger, peeled, roughly chopped
  • 1 to 6 green Thai chilies (to taste), roughly chopped
  • 2 tablespoons (30ml) juice from 1 lemon, divided
  • Kosher salt
  • 2 tablespoons (30ml) vegetable oil or ghee
  • 2 teaspoons (8g) black mustard seed
  • 1 teaspoon (4g) whole cumin seed
  • 1 large onion, finely diced (about 1 1/2 cups; 300g)
  • 1/4 teaspoon (1g) baking soda
  • 2 teaspoons (8g) ground coriander
  • 1/2 teaspoon (2g) freshly ground black pepper
  • 1/2 teaspoon (2g) ground turmeric
  • 1 1/2 teaspoons (6g) store-bought or homemade garam masala, divided
  • 1 (14-ounce) can whole peeled tomatoes
  • 2 (14-ounce) cans chickpeas, drained and rinsed
  • 1 cup cilantro leaves, roughly chopped (1 ounce; 25g)

Directions
1.

 

Combine garlic, ginger, chilies, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a mortar and pestle or in the small work bowl of a food processor and pound or process until a fine paste is produced. Set aside.

 

2.

 

Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat until shimmering. All at once, add mustard seed and cumin. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add onion all at once, along with baking soda. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.

 

3.

 

Immediately add garlic/ginger/chili paste all at once and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk or potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water.

 

4.

 

Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.

 

5.

 

Stir in remaining garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan, sprinkling additional cilantro on top.

 

 



#2 Gusso

Gusso

    Secretary of In and Out

  • Patron
  • PipPipPipPipPip
  • 22070 posts
  • LocationThe Holy City

Posted 04 March 2017 - 06:23 PM

I liked it, but not as much as the dal. I'll probably play with the recipe a bit next time.

#3 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 05 March 2017 - 07:15 AM

the problem I had the first time I made it was that I burned the onion a little bit.  you really need to have a small cup of water on hand to add to the pan so you can keep the onion from burning while you cook it down into a nice brown paste.

 

I'm not sure if you had any issues here but just pointing that out.



#4 Darterboy

Darterboy

    Frequent Member

  • Members
  • PipPipPipPip
  • 1946 posts
  • LocationVestavia Hills, Alabama

Posted 05 March 2017 - 06:59 PM

What's the baking soda do?



#5 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 06 March 2017 - 05:06 AM

What's the baking soda do?

 

makes the onion break down and brown faster.  SCIENCE!  that's what I'm told anyway.  I think it's discussed in the link.


Edited by Evil_Morty, 06 March 2017 - 05:06 AM.



0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users