Chana Masala (Chole)

 

*Serves 4 People

Ingredients: 

• 1 cup dried chickpeas, soaked overnight
• 3 tomatoes (sliced)
• 1 red bell pepper (sliced)
• 1 garlic clove
• 1/4 of a small beetroot
• 2 teaspoon chana masala
• 1/4 teaspoon garam masala
• 2 sticks of fresh tamarind
• 1/2 cup light coconut milk
• 1/2 tablespoon oil
• 1 tablespoon chopped cilantro
• 1/2 teaspoon cumin seeds

Instructions:

1. Soak chickpeas in water overnight. Then, cook chickpeas in a pressure cooker, slow cooker, or open pan for one hour.
2. Bake tomatoes, bell pepper, garlic, and beetroot for half an hour at 350ºF.
3. Puree the baked vegetables in a bowl.
4. Break up tamarind and soak in boiling water for about 15 minutes. Rub the mixture through a sieve into a container, removing whatever is in the sieve.
5. Heat oil in a large pan. Add cumin seeds, pureed veggies, chickpeas, and chana masala. Let it boil for 5 minutes.
6. Add the tamarind pulp and coconut milk. Let it boil for 10 minutes.
7. After 10 minutes, turn off the stove and add cilantro and garam masala.