Chana Masala

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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 2
Calories: 811kcal

Ingredients

Tandoori Roti

  • 1/2 cup All-purpose flour
  • 1/4 tsp Sugar
  • 1/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1/8 tsp Salt
  • 1 TBSP Yogurt plain
  • Water (for kneading)
  • 1/2 TBSP Vegetable oil
  • Butter for finishing

Chana Masla

  • 1/2 cup Jasmine rice rinsed in a fine mesh strainer
  • 1 TBSP Extra-virgin olive oil
  • 1/3 cup Onion finely diced
  • 1/3 TBSP Ground cumin
  • 1/4 tsp Flaky sea salt
  • 2 cloves Garlic minced
  • 3/4 TBSP Fresh ginger minced
  • 1/3 TBSP Ground coriander
  • 1/4 tsp Chili powder (to taste)
  • 1/2 tsp Chana Masala see notes below (substitue roasted cumin seeds)
  • 8 oz Canned diced tomato
  • 15 oz Chickpeas slightly drained
  • 3/4 TBSP Lemon juice (plus more to taste)
  • 2 TBSP Fresh cilantro chopped

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prep the Tandoori Roti: In a large bowl mix flour, sugar, baking powder, baking soda, and salt until well combined. Add yogurt and start to knead the dough. Add water as needed and continue to knead for 5 minutes. Then add oil and knead until the dough turns smooth and soft. Cover with plastic wrap and rest for 1 hour.
  • Cook the rice according to the instructions on the package.
  • Make Chana Masala: prep ingredients per the instructions above.
  • Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt. Cook for 1 minute, then add garlic and ginger. Cook for 1 minute more, then add ground coriander, chili powder, and chana masala; stir to coat. (Add a little more oil at this point if the pan is looking dry).
  • Next, add tomatoes, chickpeas, and the remaining salt. If the mixture looks a little too thick, add water as needed, up to 1 cup (240 ml).
    You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
  • Increase heat to medium-high until it reaches a rolling simmer, then reduce heat to low or medium-low and simmer (uncovered) for 15-20 minutes, or until thickened and stew-like. Stir occasionally.
  • Tandoori Roti: Heat a skillet on medium heat. After the dough has rested, knead again, making sure the dough is soft. Evenly portion the dough into balls and dust with flour. Roll gently with a rolling pin, making sure the roti is slightly thick, about 1/4 inch. Then sprinkle a few droplets of water over the top and spread evenly.
  • Cook the Tandoori Roti: Transfer the roti water side down onto the heated skillet. Press gently so that the roti sticks to the skillet. Cook for a minute or until the roti partially puffs up and the base browns. Then invert the entire skillet over the heat and cook until the top of the roti is cooked uniformly (or flip the roti over in the pan to cook the other side). (Don’t worry if there are some black spots appearing; it gives a tandoor effect.)
  • Finish the Tandoori Roti: Scrape the roti off of the skillet and make sure the roti is cooked completely. Brush the top of the tandoori roti with butter while hot.
  • Finish rice: Once tender, season with salt and pepper to taste. Fluff with a fork and cover with a lid to keep warm.
  • Finish chana masala: When the chana masala is thickened and bubbly, taste and adjust seasonings as needed. Remove from heat and add lemon juice.
  • Portion the chana masala; sprinkle with cilantro. Serve with tandoori roti, rice, and coconut water.

Notes

For the chana masala spice: roast the cumin seeds in a 350 degree oven for 5 to 10 minutes then crush into a powder using a mortar and pestle or coffee grinder.

Nutrition

Calories: 811kcal | Carbohydrates: 143g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 0.4mg | Sodium: 665mg | Potassium: 1902mg | Fiber: 24g | Sugar: 24g | Vitamin A: 408IU | Vitamin C: 35mg | Calcium: 306mg | Iron: 11mg

Chana Masala

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 2
Calories 811 kcal

Ingredients
 
 

Tandoori Roti

  • 1/2 cup All-purpose flour
  • 1/4 tsp Sugar
  • 1/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1/8 tsp Salt
  • 1 TBSP Yogurt plain
  • Water (for kneading)
  • 1/2 TBSP Vegetable oil
  • Butter for finishing

Chana Masla

  • 1/2 cup Jasmine rice rinsed in a fine mesh strainer
  • 1 TBSP Extra-virgin olive oil
  • 1/3 cup Onion finely diced
  • 1/3 TBSP Ground cumin
  • 1/4 tsp Flaky sea salt
  • 2 cloves Garlic minced
  • 3/4 TBSP Fresh ginger minced
  • 1/3 TBSP Ground coriander
  • 1/4 tsp Chili powder (to taste)
  • 1/2 tsp Chana Masala see notes below (substitue roasted cumin seeds)
  • 8 oz Canned diced tomato
  • 15 oz Chickpeas slightly drained
  • 3/4 TBSP Lemon juice (plus more to taste)
  • 2 TBSP Fresh cilantro chopped

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • Prep the Tandoori Roti: In a large bowl mix flour, sugar, baking powder, baking soda, and salt until well combined. Add yogurt and start to knead the dough. Add water as needed and continue to knead for 5 minutes. Then add oil and knead until the dough turns smooth and soft. Cover with plastic wrap and rest for 1 hour.
  • Cook the rice according to the instructions on the package.
  • Make Chana Masala: prep ingredients per the instructions above.
  • Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt. Cook for 1 minute, then add garlic and ginger. Cook for 1 minute more, then add ground coriander, chili powder, and chana masala; stir to coat. (Add a little more oil at this point if the pan is looking dry).
  • Next, add tomatoes, chickpeas, and the remaining salt. If the mixture looks a little too thick, add water as needed, up to 1 cup (240 ml).
    You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
  • Increase heat to medium-high until it reaches a rolling simmer, then reduce heat to low or medium-low and simmer (uncovered) for 15-20 minutes, or until thickened and stew-like. Stir occasionally.
  • Tandoori Roti: Heat a skillet on medium heat. After the dough has rested, knead again, making sure the dough is soft. Evenly portion the dough into balls and dust with flour. Roll gently with a rolling pin, making sure the roti is slightly thick, about 1/4 inch. Then sprinkle a few droplets of water over the top and spread evenly.
  • Cook the Tandoori Roti: Transfer the roti water side down onto the heated skillet. Press gently so that the roti sticks to the skillet. Cook for a minute or until the roti partially puffs up and the base browns. Then invert the entire skillet over the heat and cook until the top of the roti is cooked uniformly (or flip the roti over in the pan to cook the other side). (Don’t worry if there are some black spots appearing; it gives a tandoor effect.)
  • Finish the Tandoori Roti: Scrape the roti off of the skillet and make sure the roti is cooked completely. Brush the top of the tandoori roti with butter while hot.
  • Finish rice: Once tender, season with salt and pepper to taste. Fluff with a fork and cover with a lid to keep warm.
  • Finish chana masala: When the chana masala is thickened and bubbly, taste and adjust seasonings as needed. Remove from heat and add lemon juice.
  • Portion the chana masala; sprinkle with cilantro. Serve with tandoori roti, rice, and coconut water.

Notes

For the chana masala spice: roast the cumin seeds in a 350 degree oven for 5 to 10 minutes then crush into a powder using a mortar and pestle or coffee grinder.

Nutrition

Calories: 811kcalCarbohydrates: 143gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 0.4mgSodium: 665mgPotassium: 1902mgFiber: 24gSugar: 24gVitamin A: 408IUVitamin C: 35mgCalcium: 306mgIron: 11mg
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