I've been meaning to try to make a chana masala for awhile, and today I found a nice recipe in Vegan Richa's Indian Kitchen that I adapted slightly, using wisdom from Munira, some canned tomatoes since I didn't have enough fresh, and adding cilantro and mushrooms, which I love in masala. It was super good! Ingredients 4 C chickpeas (2 cans, or 2 cups dried, cooked in instant pot) 2 fresh tomatoes 2" knob of ginger 6 garlic cloves 1 hot chili pepper 1 tsp lemon juice 2 T canola oil 1 tsp cumin seeds 1/4 tsp hing 1 red onion, chopped 1 tsp salt 8 oz mushrooms, chopped (optional) 1 can diced tomatoes 1/2 C cilantro, chopped 1/2 tsp turmeric 1/2 tsp chili 2 tsp masala powder or garam masala (or both! I used both, including some of Munira's homemade garam masala mix plus part of a masala packet from an Indian store) 2 1/2 C water Instructions In a blender or grinder (I use the smaller cup that comes with my Ninja blender), combine 1/2 C chickpeas, fresh tomatoes, ginger
Showing posts from January, 2022
After a lovely, spur-of-the-moment hike with Judy and Robert on New Year's Day, Judy made us a fabulous dinner of pasta and lettuce salad (with olive oil, rice vinegar, and cumin dressing), along with leftovers of a vegan version of this NYT lentil salad with back beluga lentils. Very tasty, and these lentils hold together so well! A great high protein component of a veggie meal. Ingredients 1 C lentils, black beluga or french green, or a mix 1 small head cauliflower 1 block tofu, drained and cut into 1/2-inch cubes 1 tsp salt 1/2 tsp pepper 1 T canola oil 4 scallions, thinly sliced Dressing: 3/4 C olive oil 1 C fresh cilantro leaves, tightly packed 1 small serrano chili (or half a medium chili) Juice of 1 lime (about 1/4 C) 1/2 tsp salt 1/2 tsp pepper Instructions Rinse lentils and put in instant pot to cook for 6 minutes. Drain. Cut cauliflower and tofu into bite-size pieces, mix with salt and pepper and oil, and put on roasting sheet. Roast at 350 degrees, stirring occasional
Another of Munira's yummy recipes. Black chickpeas have such a nice flavor. Of course all the measures are approximate guesses; no actual measurement tools were used in the making :) Ingredients 2 C dry black chickpeas 2 T canola oil 1 hot pepper, diced 1" ginger, diced 2 tsp mustard seed 2 tsp cumin seed 1/2 tsp hing 1 small onion, diced 1/2 tsp salt 5 large garlic cloves, sliced 1/2 C cilantro, chopped 2 tomatoes, chopped (optional) 2 tsp coriander 1 tsp red chili powder 1 tsp turmeric 2 T dry coconut (optional) 1 tsp garam masala Instructions Cook chickpeas in instant pot: 15 minutes with 3 C water if soaked; 30 min w/5 C water if not. Saute pepper, ginger, mustard seed, cumin seed, hing, onion, and salt a few minutes in oil. Add garlic, cilantro, and tomatoes if using, and stir. Add remaining spices and cooked chana, including water (may need to add more water, depending). Simmer 30 minutes and serve!