Mumbai-born chef Maunika Gowardhan notes that βmost Indian households will have their own take on chana masala.β This is the Green Dinner Table’s take on it.
Cook time: 30 minutes
couple, family
Mumbai-born chef Maunika Gowardhan notes that βmost Indian households will have their own take on chana masala.β This is the Green Dinner Table’s take on it.
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.
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.
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.
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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