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Chana Masala with Mushrooms

September 23, 2009

When I saw this Chana Masala with Mushrooms from Herbavoracious, the mushrooms started calling out to me and I imagined it

chana masala with mushrooms

chana masala with mushrooms

would have a really rich, spiced taste with meaty mushrooms.  Luckily, my guess was right on and this dish makes the short list of Indian recipes you can make at home that taste like what you get in a restaurant.  So often I find that the recipes I try at home are way under-spiced- this one isn’t.  I doubled the recipe to make four servings, but you can easily halve this.  I also used more tomatoes than it called for because I didn’t want them to disappear in the sauce.   Serves 4.

Ingredients:

2-15 oz cans chickpeas, drained and rinsed

2 T vegetable oil, plus 1 T for mustard oil

4 t black mustard seeds, plus 2 t for mustard oil

2 t fennel seeds

2 t cumin seeds

2 t coriander seeds

4 garlic cloves, minced

1 medium onion, cut into small dice

3 medium tomatoes, cut into small dice

1 package white button mushrooms, cleaned and thickly sliced

2 small hot Thai chilis, thinly sliced (or to taste)

4 t ground turmeric

1/2 t ground cinnamon

2 pinches ground cloves

1/2 t cayenne

Juice from half a lemon, or to taste

Handful fresh cilantro, chopped

Cooked basmati rice for serving

Directions:

Prepare basmati rice and keep warm until needed.  Place drained and rinsed chickpeas in a pot of water and bring to a boil, then simmer until the recipe calls for them.

In a large skillet, heat 2 T oil over medium high heat.  Add 4 t mustard seeds, all the fennel, cumin and coriander seeds.  Stir until mustard seeds begin to pop, about 30 seconds.  Immediately add the garlic, onion and tomato and cook, stirring occasionally, for 5 minutes.  When the liquid is mostly gone and the onions are beginning to brown, add the mushrooms, drained chickpeas, chili pepper, turmeric, cinnamon, cloves, cayenne and the juice of half a lemon.  Add 1-2 t of salt, to taste, and 1 1/2 c of water, then stir to combine.  If the mixture looks dry, add more water.  Cook uncovered over a medium low flame for 15 minutes, until the sauce begins to thicken.  Taste and add more salt or lemon as desired.

When ready to serve, heat remaining 1 T oil and 2 t mustard seeds in a small pan over medium high heat.  When mustard seeds begin to pop, remove from heat.  Spoon chickpeas over rice, drizzle with mustard oil and sprinkle with cilantro.

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3 Comments leave one →
  1. Melissa permalink
    September 24, 2009 7:58 am

    Yum. I’m definitely trying this one. I’ve been enjoying quite a few chick pea dishes lately, here in South Beach land. (10 lbs down !) My fave ‘snack’ is roasted spiced chick peas. Working from dry, I soak then simmer them in a mix of 1/2 water 1/2 chicken stock; drain, then toss with a bit of olive oil and whatever spice mix strikes me – usually cumin, tumeric, smoky paprika, chili powder, sea salt, a bit of chipolte hot sauce. . .then spread on a baking sheet and roast in a 350 oven for 30 min or so. It’s my protein-packed SB replacement for potato chips!!!

    How about some more lentil recipes, Ms. Tasty Bits? I made a Moroccan spiced dish last week – very good flavor, but I messed up the lentils a bit. Henri said my mistake was in allowing them to boil too quickly and too long, which caused them to separate from their ‘shell’ and go to mush. He said I should keep them at a simmer so they retain their shape and texture. Live and learn!!!

  2. Hubajube permalink
    February 19, 2010 12:15 pm

    My trick for making sure all of the tomatoes and onions won’t disappear is to add in some of both much nearer the end of the process. This works especially well with chana masala. I love the extra fresh kick of the only slightly cooked onion and tomato.

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