Day Two Hundred Ninety
I don't know why I've always been scared of making Indian food, but NO MORE EXCUSES. I remembered to buy a bunch of spices when I was near a little Indian grocery store recently, so it was time to dive in. I handled it exactly the way anybody else would; I started with some internet searches then went, "OMG, THIS IS DUMB."
I pestered a co-worker for recipes instead. It required something that probably was borderline harrassment because "a little cumin, garlic, coriander ..." "A little" means so many things to so many people. I need measurements until I know what I'm doing.
I am now competent to stray from measurements. And, uh, y'all, THIS WAS EASY.
Chana Masala
Jasmine rice, prepared according to package instructions
2 tablespoons olive oil
1 teaspoon cumin seeds
1 yellow onion, finely chopped
1 tablespoon minced garlic
1 1/2 tablespoons minced ginger
1 green chile pepper, chopped (with seeds if you want to burn your face off)
1 teaspoon coriander
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon salt
2 cans (~14 oz) cans finely diced tomatoes
2 cans (~14 oz) chickpeas, drained and rinsed
Lemon juice
Cilantro, rinsed and chopped
1. In a large saucepan, heat the oil over medium heat. Add the cumin seeds and roast for 2-3 minutes, stirring constantly, until they are a nice golden color.
2. Add the onions, garlic, ginger, and pepper and sauté until the onions are clear (about 5 minutes), stirring frequently. Stir in the coriander, garam masala, turmeric, and salt and cook a few more minutes.
3. Add the diced tomatoes. Stir and smash the tomatoes while cooking them for a minute or two.
4. Raise the heat to medium high and add the chickpeas. Simmer for about 10 minutes, adding lemon juice and/or water if things start to seem too dry.
5. Serve over rice and garnish with cilantro, if you're one of those people who is on speaking terms with cilantro. I still am not, but only because it won't quit growing like a weed in my yard.
Recipe
