Channa Masala with Basmati Rice

I watched a show the other night that impacted as well as challenged me.  It is called Forks over Knives. It was, well, less gory, in my opinion than Food inc, but nevertheless has reminded me the importance of healthy eating.  Now that my 30 pound challenge is drawing near to its end, with only a few more pounds to go…I am embarking on a new one.  My goal is to not make the 2 meals a night for my family, but one. I am endeavoring to cook with meat once a week.  The meat will be chicken, not beef.  The meal plans I do have often based on Sean and the kiddies likes, but I want to shake things up a bit…oh man, I don’t know how this is going to go down, but like I said, this is going to be a challenge, a family one!  Before I got pregnant with 3, I was dabbling in vegetarian meals and so forth, but once the morning sickness kicked in, all that went out the window.  In good humor I have joked saying 3 would be my vegan baby, well, we might be on the road to making it happen.  He gobbled this up last night.  He is 11 months old and he loves hummus, lentils, and now channa masala.  The other 2…uh, not so much.  Sean said this was a meal he would like to see on the meal plan every week.  It is pretty scrumptious and not too hot, but if you like heat, maybe add a bit of red pepper powder…either way, I hope you like.

Channa Masala with Basmati Rice

(adapted from Oh She Glows)

Ingredients:

  • 4 cups chick peas, cooked
  • 1 tbsp. oil
  • 1 medium onion, chopped
  • 14 oz diced organic tomatoes
  • 2 tbsp  Curry Powder Madras to taste (I used 3 tbsp)
  • 2 tsp. sugar, to taste (I used 2.5 tsp)
  • 1 cup water
  • 1 tsp. sea salt, or salt to taste
  • 4 tbsp. cilantro, finely chopped ( I used more)
  • 1.5 tsp. Garam Masala
  • 1 cup basmati rice
  • 1 tbsp cumin seed
  • grapeseed oil 

How To Play:
Rinse chickpeas and drain. Set aside. In a medium-sized pan, heat oil on medium-high heat and add in chopped onions. Add diced tomatoes and cook for one minute. Add curry powder madras spice to make a paste. Fry paste for a couple of minutes. Stir in cooked chickpeas and add water to make a consistent sauce. Add salt and sugar to taste. You can use the cilantro and garam masala as a garnish, I however added them with the salt and sugar. Cover and simmer for 10 minutes. Serve with basmati rice. Serves 4

Basmati Rice:
I make Basmati rice the same way I make oatmeal, that is without measuring. I would imagine 1 cup rice to 1.5 cups of water? Anyhow, I have it so the water is covering the rice by an inch. Once the water and rice boil, I turn the temperature down and cover it, letting it simmer for about 15 minutes or so. I fluff it up with a fork and test it to see if indeed it is cooked. When it is, I drizzle it with grapeseed oil and stir in about a tablespoon of cumin seeds, then cover until it’s ready to be served.

Enjoy.

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One thought on “Channa Masala with Basmati Rice

  1. Made this….SO good! New favorite weeknight meal. I feel like adding cauliflower would be yummy too…even potatoe…a little like aloo gobi (sp?)

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