Masala Chana

Name: Masala Chana
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 4 serving(s)
Ingredients: 250 g dried garbanzo beans, soaked overnight; 50 g tamarind pulp; 120 ml boiling water; 30 ml vegetable oil; 2 1/2 ml cumin seeds; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 1/2 cm fresh gingerroot, grated; 1 fresh green chile, finely chopped; 5 ml ground cumin; 5 ml ground coriander; 1 1/2 ml ground turmeric; 2 1/2 ml salt; 250 g tomatoes, peeled and finely chopped; 2 1/2 ml garam masala; chopped fresh chili pepper, to garnish; chopped onion, to garnish

Submitted by Pietro

"Chickpeas are cooked in a variety of ways all over India. Tamarind adds a sharp, tangy flavour to this slowly simmered curry."

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Ready In:: 2hrs 45mins
Ingredients:: 17
Serves:: 4

ingredients

250 g dried garbanzo beans, soaked overnight
50 g tamarind pulp
120 ml boiling water
30 ml vegetable oil
2 ¹⁄₂ ml cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
2 ¹⁄₂ cm fresh gingerroot, grated
1 fresh green chile, finely chopped
5 ml ground cumin
5 ml ground coriander
1 ¹⁄₂ ml ground turmeric
2 ¹⁄₂ ml salt
250 g tomatoes, peeled and finely chopped
2 ¹⁄₂ ml garam masala
chopped fresh chili pepper, to garnish
chopped onion, to garnish

directions

1. Place chickpeas in a large pan and add double the volume of cold water. Bring to the boil and boil vigorously for about 10 minutes. Skim off any scum that rises to surface using a slotted spoon. Lower heat, cover pan with a tight fitting lid and simmer chickpeas for about 11/2 to 2 hours or until chickpeas are tender.
2. Meanwhile, break up the tamarind and soak in the boiling water for about 20 minutes. Rub the tamarind through a strainer into a bowl. Discard any stones or fibre left in the strainer.
3. Heat the oil in a large heavy pan and fry the cumin seeds for 2 minutes, until they splutter. Add the onion, garlic, ginger and chilli and fry for 5 minutes.
4. Stir in the cumin and coriander with the tumeric and salt and fry for 3 or 4 minutes. Add the chopped tomatoes. Bring to the boil and then simmer for 5 minutes.
6. Drain the chickpeas and add to the tomato mixture together with the garam masala and tamarind pulp. Cover and simmer gently for 15 to 20 minutes.
7. Garnish with chopped chilli and onion before serving.

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RECIPE SUBMITTED BY

Pietro

Australia

I live in country Western Australia, 158 kms from the City of Perth. It is an agricultural area with Mediterranean type climatic conditions. Our family has always grown fresh produce so it is easy to use fruit and vegetables that are in season. My favourite cookbooks are anything written by Antonio Carluccio, Margaret Fulton, Stephanie Alexander,Jamie Oliver and just about any other?cookbook that is full of interesting and tempting recipes. I like to experiment with food and bring out the best of flavours in any dish that I prepare. Do I love homemade Italian food? How can you live without it? But then I love Indian,Asian, Middle Eastern,European cuisines and the good old Aussie food as well. Nothing beats a good barbecue with the family and friends.

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