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

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Ginger
Couple
All
Family
All
Carrot
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
Brown rice
Couple
1 packet
Family
1 packet
Tomato
Couple
2
Family
3
Cucumber
Couple
1/3
Family
1/2
Toasted coconut
Couple
1 pack
Family
1 pack
Coriander
Couple
All
Family
All
Lime pickle
Couple
1 pottle
Family
1 pottle

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

 

 

Instructions

1

Dice the onion.

Peel and dice the carrot.

Mince the ginger.

Bring a medium pot of water to the boil.

In a medium pot, sweat the onion and carrot in a little oil on medium heat 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.

2

Cook the brown rice in boiling water for 12-15 minutes until tender. Strain and keep warm.

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

3

Cut the tomatoes into rough 2 cm cubes. Cut the cucumber into 1 cm half-moons.

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

Place the leaves in a bowl 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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