Chana masala with basmati rice, coriander coconut salad and lime pickle

Chana masala with basmati rice, cucumber, tomato and toasted coconut

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
7 cloves
Ginger
Couple
All
Family
All
Carrot
Couple
1
Family
2
Tomatoes
Couple
1
Family
2
Tinned tomatoes
Couple
1 tin
Family
2 tins
Chickpeas
Couple
1 tin
Family
2 tins
Chana masala spices
Couple
1 packet
Family
1 packet
Basmati rice
Couple
1 packet
Family
1 packet
Cucumber
Couple
1/3
Family
1/2
Toasted coconut
Couple
1 pack
Family
1 pack
Coriander*
Couple
Half
Family
Half
Lime pickle
Couple
1 pottle
Family
1 pottle

Mumbai-born chef Maunika Gowardhan notes that “most Indian households will have their own take on chana masala.” This is the Green Dinner Table’s take on it.

*Coriander is a shared ingredient. If you’re on the 4- or 5-Night Plan, use half for this recipe.

Equipment

You’ll need two medium pots and one lid for this recipe.

Tips

  • Adding salt to the onions and carrot at the start draws out the moisture and stops them from burning.
  • Removing the watery core of the cucumber and tomato makes them more crunchy and gives them a better texture.

 

Instructions

1

Peel and dice the onion.

Peel and dice the carrot.

Mince the ginger.

Open and strain the chickpeas.

 

2

In a medium pot on medium heat, sweat the onion and carrot in a little oil and a pinch of salt for 3 minutes.

Add the ginger and garlic, then cook for another minute. Add the chana spice and cook for 30 seconds.

Add the tinned tomatoes and strained chickpeas. Season with a pinch of salt and sugar. Bring to a boil and reduce heat to low.

Cook chana masala until thick (about 15 minutes). Turn off and leave to cool slightly.

 

2

Place the rice in a pot and rinse under running cold water. Strain off the water and add one and a half times the amount of water.

Bring to a boil with a pinch of salt. Once boiling, stir, cover and reduce heat to very low.

Cook covered for 12 minutes, then allow to sit for 5 minutes with the heat off, still covered.

 

3

Cut the cucumber into 1cm half-moons.

Roughly chop the tomatoes.

Wash the coriander, pick the leaves, finely chop the stalk and add to the curry.

Place the leaves in a bowl with cucumber, tomato and toasted coconut. Season with a pinch of salt.

 

4

Taste the curry and add more salt or sugar as needed.

Divide the rice onto plates, top with the chana masala.

Serve salad and lime pickle on the side.

 



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