Chana means beans in India. This dish is adapted from a popular dish often sold by food vendors in South india. Serve it over basmati rice for a main vegetarian entree. The sambaar masala adds extra heat!!
Ingredients:
3 tablespoons canola oil
3 cups sliced mushrooms
1/2 cup sliced almonds
1 teaspoon black cumin seeds
2 cups chopped onions
10 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon amchur
1 tablespoon ground fenugreek
1 teaspoon sambaar masala OR 1 tablespoon garam masala
1 teaspoon ground cumin
3 dried red chillies, seeds removed and diced
1 and 1/2 cups vegetable stock
2 15.5- ounce cans garbanzo beans (chickpeas)
1/4 cup cilantro
1) Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the mushrooms and fry, stirring constantly, until the mushrooms release their liquid and it evaporates. Add few tablespoons of vegetable stock if the pan gets too dry. Transfer to a plate and set aside.
2) Wipe out the skillet with a paper towel and add another tablespoon of oil. When the oil gets hot, add the almonds and stir-fry until lightly browned, stirring gently, about three minutes. Transfer to a plate and set aside.
3) Heat the last tablespoon of the oil in a medium-sized Dutch oven over medium-high heat. Add the black cumin seeds and sizzle for 30 seconds. Add the onions and fry until golden brown. Add garlic and ginger and stir for five minutes. Add amchur, fenugreek, sambaar masala, ground cumin, and chillies and cook for one minute.
4) Stir in the stock, the garnbanzo beans, and the reserved mushrooms. Bring to simmer, cover, and cook for 25 minutes. When serving, sprinkle with toasted almonds and cliantro.
Makes 6 servings.