Monday, October 24, 2011

Indian Chana Masala with Roti

Tonight I sit here on the couch with my mom cracking up as we watch cooking shows and crunch on homemade popcorn balls. It's a special night. Just the two of us. We made dinner together and sat down to watch our favorite fall movie, Arsenic and Old Lace as we had a bowl of this Indian dish. I got this recipe from Rachel Ray. This vegan recipe is fun, healthy and very easy to make!

Indian Chana Masala with Roti

1/4 C. vegetable oil
1 large onion, chopped
2 fresh green chiles (such as serrano), chopped
2 garlic cloves, finely chopped
1 t. fresh ginger, grated
2 t. garam masala
2 large tomatoes, chopped (about 3 cups)
3 T. fresh cilantro, chopped
2 15-oz. cans chickpeas, rinsed
1 T. fresh lemon or lime juice, plus 4 wedges
2 C. flour (I used 1/2 wheat, 1/2 white)
1 T. butter, melted (I used vegan butter)

  In a Large bowl, mix the flour and 1 t. salt. In a small skillet, heat 2 T. of the vegetable oil over high heat until very hot, about 1 minute. Drizzle it over the flour mixture. Pour in 1/2 cup water in a slow streamm, mixing with a wooden spoon. Add up to 2 T. more water, 1 at a time, until the dough hold together when pinched. Working by hand or using a standing mixer fitted with a dough hook, knead the dough until smooth and firm, about 10 minutes by hand or 5 minutes by mixer. Cover and let rest for 10 minutes.
  In a large skillet, heat 2 T. oil over medium heat. Add the onion and cook, stirring occasionally, until beginning to brown, 10-12 minutes. Add the chiles, garlic, ginger and garam masala and cook for 30 seconds. Add the tomatoes, half of the cilantro and 1/2 t. salt. Simmer gently until saucy, about 5 minutes. Stir in the chickpeas and simmer for 10 minutes. Stir in the lemon juice. Cover and set aside to keep warm. 
  Divide the dough evenly into 8 balls. Roll each ball into a 6" round (about 1/16" thick). Cover with a damp cloth or plastic wrap. 
  Meanwhile, wipe the inside of a medium nonstick skillet with an oiled paper towel and heat over medium heat until hot but not smoking. Working with 1 dough round at a time, place the dough into the pan and cook until brown in spots on bottom, gently pressing the air bubbles with the back of a spatula to expel the air, about 30 seconds. Flip and continue pressing for about 15 seconds. Transfer to a plate and brush with some of the butter. Repeat with the remaining rounds and butter. 
  To serve, spoon the chana masala into individual bowls. Top with the remaining cilantro and the lemon wedges (or lime). Serve with the roti (bread). 
 Looks amazing huh? It sure was. We sat there, snuggled up on the couch enjoying each bite. We ended up sprinkling the roti with a little sea salt. That really kicked it up. The chana masala was perfectly spicy and the chickpeas gave it a great bite. Feel free to use only 1 or even less peppers. Or get creative and use any pepper or add veggies. If you add more veggies, I would add more tomatoes so you have plenty of "sauce." It was a perfect fall dish. Felt good to have a healthy, yet satisfying meal. 

I hope you are enjoying this time of year. It's my personal favorite. If it's not yours, try to make the best out of it because it's only here once a year:)

Chef Teebs

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