PUNJABI CHANA
An Indian chickpea stew, Punjabi chana is a plain-Jane of a dish: beige beans in a tomato-based spiced sauce, flecked with minced cilantro. Mixed with rice, though, it becomes a soulful meal whose charms are hard to resist. This version of the dish came to The Times from Heather Carlucci-Rodriguez, then the chef and owner of Lassi, a tiny sliver of an Indian cafe in Greenwich Village, since closed.
Provided by Elaine Louie
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
- Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
- Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 786 milligrams, Sugar 12 grams, TransFat 0 grams
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Edith Carreon
[email protected]This is a great recipe for a party or potluck. It's easy to make, and it's always a hit with my friends and family.
Tenisha Modeste
[email protected]I love this recipe! The chana masala is so flavorful and delicious, and the chana are cooked perfectly.
Md Sojib Hosen
[email protected]This is the perfect recipe for a quick and easy weeknight meal. The chana masala is so flavorful, and the chana are cooked perfectly.
mobile tips 10 mohain.
[email protected]I'm not a big fan of chana, but this recipe changed my mind. The chana masala is so flavorful and creamy, and the chana are cooked perfectly.
Benjamni Swai
[email protected]This recipe is a great way to use up leftover chana. I added some chopped vegetables, and it was a delicious and healthy meal.
sunjidul islam sifat
[email protected]The chana were a bit too hard for my liking, but the flavor was still good.
Iulian Ilisei
[email protected]This recipe is a bit spicy for my taste, but it's still really good. I'll definitely make it again, but I'll use less chili pepper next time.
Steven Coleman
[email protected]I've been looking for a good Punjabi chana recipe for a while, and this one is it! The chana masala is so flavorful and delicious.
Nipu Chy
[email protected]I'm a beginner cook, and this recipe was easy to follow. The chana turned out great, and my family loved it.
PDF&AI Pakistan
[email protected]This is the best chana recipe I've ever tried. The spices are perfectly balanced, and the chana are so soft and flavorful.
Sydney Sodo
[email protected]I've made this chana recipe several times now, and it's always a success. It's so easy to make, and the results are always delicious.
Dairy Milk
[email protected]This Punjabi chana recipe is a keeper! The chana masala was so flavorful and creamy, and the chana were cooked perfectly. I served it with rice and roti, and it was a hit with my family.