Barb Boose Publications Director, Marketing and Communications October 7, 2011Friday recipe: channa masala I made the mistake earlier this week of getting sucked into the website for this weekend’s World Food Festival in Des Moines – a mistake because my mouth began watering, my food fantasies ran wild and I was for some time distracted from what I should have been doing. With optimum weather in the forecast, the event will be a great time to taste foods from around the world, from America to Ethiopia (I’m still obsessing over last year’s spicy doro wot), Trinidad to Thai (ahh, spring rolls!), Mexican to the Mediterranean and much more. Live music, street performances, cooking demonstrations and other entertainment will add to the fun.Prospects of the World Food Fest inspired me to offer an easy recipe for channa masala, a spicy vegetarian dish from India. While it does require a well-stocked spice rack – fortunately for us central Iowans, we have both AllSpice and Penzeys Spicesin town – but, trust me, your tastebuds will thank you. Wake up your senses with this spicy dish.Channa masala1 tablespoon vegetable oil2 medium onions, minced1 clove garlic, minced1 tablespoon ground coriander2 teaspoons ground cumin1/2 teaspoon ground cayenne pepper1 teaspoon ground turmeric1/2 cup chopped tomatoes1 cup water2 15-ounce cans chickpeas, rinsed and drained2 teaspoons ground roasted cumin seeds1 tablespoon amchoor powder or lime juice2 teaspoons paprika1 teaspoon garam masala1/2 teaspoon salt1/2 lemon, juiced1 fresh, hot green chili pepper, minced2 teaspoons grated fresh gingerHeat oil in a large skillet. Add onions and garlic and sauté over a medium heat until browned, three to five minutes. Turn heat to medium-low. Add the coriander, cumin (not the roasted cumin seeds), cayenne and turmeric. Stir for a few seconds. Add the tomatoes. Cook the tomatoes until browned lightly.Add the chickpeas and a cup of water and stir. Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice. Cover and cook for 10 minutes.Remove the cover add the minced chili and ginger. Stir and cook uncovered for 30 seconds. Yummy as a side dish or served with naan or over rice. One response to “Friday recipe: channa masala” I am from Pakistan and I love Channa masala. Barb Boose you figured it out very well. Yuummmmm !Log in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.