Chana Masala (Sat Cit Ananda's Chana Masala)

Source: "Vegan Fusion World Cuisine" by Mark Reinfeld and Bo Rinaldi - Serves 3-4

  • 1 1/2 tsp Brown mustard seeds

  • 1 1/2 tsp Cumin seeds

  • 2 TBL Toasted sesame oil

  • 2 cups Chopped onion

  • 2 TBL Garlic, minced

  • 2 TBL Ginger root, peeled and minced

  • 1 cup Tomatoes, chopped

  • 1 cup Filtered water

  • 1 1/2 cups Coconut Milk

  • 3 cups Garbanzo beans, cooked

  • 1/4 cup soy sauce or Bragg Liquid Amino

  • 1 1/2 tsp Cinnamon powder

  • 1 1/2 tsp Coriander, ground

  • 1 tsp Cumin powder

  • 1 tsp Cardamom powder

  • 1/2 tsp Thyme

  • 1/2 tsp Black Pepper, ground

  • 1/8 tsp Clove, ground

  • Cilantro, chopped, for garnish

  • Optional - add hot peppers for spice

  1. Place Brown mustard seeds and cumin seeds in a large, dry saute pan (with cover), on medium high heat, shake pan constantly, until seeds pop. Add to pan the oil, onion, garlic, and ginger; cook for 5 minutes stirring frequently.

  2. Add tomatoes and cook for another 5 minutes, stirring occasionally. Reduce heat to simmer, add soy sauce, water, spices, coconut milk, and beans. Cook about 25 minutes, stirring occasionally.

  3. For a thicker consistency, blend about half of the mixture until smooth then add it back into the pan.

  4. Serve hot with cilantro garnish; rice makes a nice bed for the chana.

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