Chana Masala with Homemade Cilantro Chutney

A dream

If you’ve never had chana masala, you’re in for a treat! It’s a delicious, flavorful Indian dish with chickpeas (chana) and a unique blend of spices (masala) that gives it a bright, complex flavor. And I’m just now realizing that it’s completely vegan as well as gluten-free, so keep it in your back pocket for those times when there are multiple allergies to avoid!

Tip: I usually make chickpeas and other beans from scratch because it’s cheaper and so easy to do, but canned ones will work just fine.

If you DO want to cook your beans from scratch, soak them for several hours first (just throw them in a bowl, add 2x as much water, and leave them on the counter until you’re ready to cook them), then simmer in fresh water (about 2x as much) and salt until they’re tender— usually 1-2 hours.

Another option: you can skip the soaking and just cook them on low in a crock pot for several hours, but if you haven’t done this before, you might want to try it on a day when you’re at home to observe how fast they’re cooking, to avoid over/under-cooking.

This chutney is to die for!

Chana Masala
Cook time = 30-40 minutes
Serves: 4-6

For Dietary Restrictions

• Gluten free: this recipe is gluten-free

• Dairy free: this recipe is dairy-free

Kids Can Help

• measure spices, peel onion and garlic, wash produce, stir the sauce as it cooks
  

Ingredients

For the chana masala:

1 Tbsp olive or vegetable oil
1 onion
3 roma tomatoes
3 cans chickpeas (undrained) or ½ lb dried chickpeas, soaked and cooked until tender (3 cups cooked) plus 1 cup cooking water
2 tsp ginger paste
1 tsp garam masala
½-1 tsp salt (less if using canned chickpeas)
½ tsp ground coriander
¼ tsp turmeric
¼ tsp paprika
⅛ tsp ground cinnamon
Juice of 1 small lemon
2 cups uncooked white, brown, or basmati rice (if using brown rice, allow 50-60 minutes for cooking)

For the chutney:

2 Tbsp olive or vegetable oil
2 Tbsp shredded coconut (optional but recommended!)
1 bunch cilantro
Juice of 1 lemon
1 large or 2 small cloves of garlic
1 tsp salt
¼ tsp cumin
½ tsp ginger paste
1 Tbsp pickled sliced jalapenos (optional)

Tools

Large (5.5 L or similar) saucepan with lid
Cutting board
Chef knife
Wooden spoon
Rubber spatula
Food processor
Rice cooker or medium-sized saucepan with lid

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Directions

1. Prepare the rice according to package directions. While the rice is cooking, prepare the chana and chutney:

2. In a large saucepan with a lid, heat the oil over low heat. 

3. Mince the onion and add to the pan, increasing the heat just enough so that the onion gently sizzles. 

4. Add all the spices and ginger paste and cook gently until the onion is soft, about 10 minutes. Meanwhile, move on to step 5. 

5. Wash and chop the tomatoes; juice the lemon. Add the tomatoes and lemon juice to the pan, stirring to incorporate.

6. After a few minutes, add the chickpeas (if canned, don’t drain before adding.) Simmer for 10 more minutes to let the flavors meld. Meanwhile, make the chutney (step 7). 

7. In a food processor, combine all chutney ingredients until smooth.

8. Serve the chana with a large scoop of rice and top with the chutney.