Chana Masala (Spiced Chickpeas in Sauce)

1-1/2 cups dried chickpeas (kabuli chana)
1 dash oil or Pam
1 tsp. cumin seeds
1 tsp. turmeric
1 pinch asafetida
1/2 to 1 tsp. red pepper
Salt, to taste
1 tbsp. plus 2 tsp. shredded ginger
1 green chili, minced
1 sm. tomato, chopped
3 tbsp. lemon or lime juice
2 tbsp. cilantro

Directions:

Wash the chickpeas and soak overnight. Drain. Spray Pam in a heated non-stick saucepan. Add cumin, turmeric, asafetida, red pepper and salt. Stir until cumin seeds crackle. Add chickpeas and cover with water by two inches. Add 1 tbsp. ginger, the chili, and the tomato. Bring to a boil. Cover and simmer for 1-1/2 to 2 hours or until the chickpeas are tender. Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.

User Reviews:

wow i love this recipe it tastes just like the one i buy from trader joes

Submitted by cody on December 02, 2003

I am not sure I want to use asafetida.
The smell is strong and unappealing
to me. I find it hard to store because
of the strong scent that fills the spice
shelf. Please tell me something about
this and good substitutes or if this
is the best thing to use taste wise.

Thanks

Submitted by Camilla Gorham on December 08, 2002

Add your review of this recipe.