Chana Masala (Curried Chick Peas)

I love a good curry, and this is the one I make most often.  Aside from the cilantro, I always have everything on hand to make this.  Keep peeled ginger well-wrapped in the freezer, and grate it from frozen with a microplane as needed. 

1 T vegetable oil

1 onion, diced

1 t cumin seeds

3 cloves garlic, minced

2” piece of ginger, minced

1 t cumin

1 t coriander

½ t turmeric

1 t paprika

1 t garam masala

½ t chili powder

¼ t cayenne pepper (medium heat, use ½ t for hot)

400 ml can diced tomatoes

540 ml can chick peas, drained and rinsed

Small handful cilantro, chopped

½ t salt

1 t sugar

Freshly ground black pepper to taste

Juice of 1 lime

In a large saucepan over medium-low heat, add oil, followed by onion.  Cook, stirring often, until onion begins to turn golden.  Add the cumin seeds and cook another couple of minutes.  

Add garlic, ginger, cumin, coriander, turmeric, paprika, garam masala, chili powder and

cayenne.  Stir well to combine.  Reduce heat to low, and cook, stirring often, for approximately five minutes.

Add tomatoes and stir through.  Bring mixture to a simmer, reduce heat to low, and cook for ten minutes with the lid slightly ajar.

Add chick peas and half of the cilantro; stir through.  If mixture is very thick, thin out a bit with water.  Bring back to a simmer and cook until chick peas are heated through. 

Add salt, sugar, black pepper and lime juice.  Stir to combine.

Garnish with remaining cilantro.  Serve with basmati rice, raita and a salad.

Makes 3 servings.

Indian-Style Carrot Salad

This goes very well as a side to curries.  The yogurt in the dressing provides cooling properties, and the light, fresh flavours pair nicely, even if your curry is quite aggressive.

2 c shredded carrots (lightly packed)

1 green onion, sliced

¼ c chopped cilantro

3 T raisins

1 t cumin seeds

1 t black mustard seeds

2 T slivered blanched almonds

½ c plain yogurt

½ t turmeric

Juice of ½ lime

1 small clove garlic, minced

¼ t sugar

Pinch salt

Freshly ground black pepper to taste

Put carrots in medium bowl; toss with green onion and cilantro.

Pour boiling water over the raisins, and let rehydrate for 20 minutes.

In a small fry pan, toast the cumin and mustard seeds over medium heat until fragrant; sprinkle over carrots.  Toast the almonds in the same fry pan over medium heat until lightly browned; set aside to cool.

Once 20 minutes has elapsed, drain the raisins and pat dry with a paper towel.  Add to carrot mixture.

In a small bowl, combine the yogurt, turmeric, lime juice, garlic, sugar, salt and pepper.  Whisk to combine.

Pour over carrot mixture and stir well to combine.  Sprinkle with almonds and additional cilantro, if desired.

Serves four as a side.

Red Lentil Dahl

Now that September has arrived, and there's a hint of autumn in the air, my thoughts turn to warm, comforting foods.  I love foods like this; hearty, filling, and full of goodness. 

This will serve two as a main (along with a warmed naan bread), or four as a side.

2 t butter

1 t canola oil

1 onion, finely diced

3 cloves garlic, minced

2 t minced ginger

1 t garam masala

1/2 t turmeric

1/2 t cumin

1 t cumin seeds

1 t black mustard seeds

1 t coriander

1 t paprika

1 t black pepper

¼ - ½ t cayenne

1 c red lentils

3 c sodium-reduced chicken stock

1 T lemon juice

Cilantro for garnish (optional)

In medium saucepan over medium-low heat, sauté the onion until caramelized.  Add the garlic and ginger, and cook for a minute or so.  Add all the spices, mix well, and cook for approximately two minutes, stirring often.  Stir in the lentils and chicken stock, stir well, cover, and bring to a boil.  Reduce to simmer, stirring often, and cook until the lentils and liquid become homogeneous, approximately one hour.  Once cooking is complete, stir in the lemon juice, and garnish with cilantro.