Cook what you grow
Punjabi Chana Masala
The Punjabi weeknight standard: whole chickpeas soaked and simmered soft, then finished in a dark onion and tomato masala until the gravy clings to every one.
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Ingredients
serves 4From the garden
- 1½ cups dried chickpeas, picked over and rinsed · soaked overnight in step 1; canned will not give the same gravy
- 2 medium yellow onions, finely chopped
- 3 medium ripe tomatoes, chopped
- 4 cloves garlic, minced
- 2 hot green chiles, slit lengthwise
- 1 tsp fresh turmeric, grated (optional) · or 1/2 tsp ground turmeric
- ¼ cup fresh cilantro, chopped
From the pantry
- ½ tsp baking soda · goes in the soaking water; it softens the seed and loosens the skins
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 bay leaf
- 3 tbsp neutral oil
- 1 lemon · juice only, added off the heat
- 1½ cups long-grain rice · cooked, for serving; warm flatbread also works
- salt · to taste
- black pepper