This fragrant chickpea masala, served over rice with a cooling side of yogurt, is packed with vibrant flavours.
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- ¼ cup ghee
- 1 large onion, diced
- 2 fresh green chilli peppers, seeded and diced
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- ½ cinnamon stick (2 inches long)
- 4 cardamom pods
- 2 tsp garam masala
- 1 tsp each ground turmeric and coriander
- 1 tsp pepper
- ½ tsp salt
- ½ tsp dried mango power (amchoor)
- ¼ tsp cayenne pepper
- 2 cans (540 mL each) chickpeas, drained and rinsed
- 1 can (796 mL) diced tomatoes
- 1 tsp brown sugar
- ¾ cup plain 4% Greek yogurt, divided
- 2 Tbsp lime juice
- 1 ½ cups basmati rice, cooked according to package directions, for serving
- 1 Tbsp finely chopped fresh cilantro
- measuring cups and spoons
- cutting board and knife
- large skillet
- wooden spoon
- saucepan for cooking rice
- Heat large skillet over medium heat; cook cumin and mustard seeds for 1–2 minutes or until fragrant and starting to pop.
- Stir in ghee, onion chili peppers, garlic, ginger, cinnamon stick and cardamom pods; cook for 8–10 minutes or until onion are very tender.
- Stir in garam masala, turmeric, coriander, pepper, salt, mango powder, and cayenne; cook for 1–2 minutes or until fragrant.
- Stir in chickpeas; cook for 1 minute or until well coated. Stir in tomatoes and sugar; bring to boil. Reduce heat to medium-low; simmer for 20–25 minutes or until thickened. Reduce heat to low.
- Remove 1/2 cup masala and mix with 1/2 cup yogurt. Stir back into skillet and cook until heated through. Stir in lime juice.
- Serve masala over a bed of rice and sprinkle with cilantro. Drizzle with remaining yogurt.
Alternatively, you can serve the chana masala with warm naan bread instead of rice.