Chana Masala with Lentils


I’ve shared some dishes with Indian flavors in the past: in a salad dressing, a chicken dish and even some latkes for Chanukah.

I think that subconsciously I’ve been getting you ready for this: a heavily, intricately spiced dish that will transport you to the markets of Mumbai and the streets of New Delhi.

Chana Masala is a very traditional Indian dish, mainly in the Northern region – and one that I’ve completely meddled and messed with by adding lentils. [The classical version contains only chickpeas]. If you’d like you can go back to a more common version, by using two cans of chickpeas instead of one of each.

This dish has quite a spicy kick, so I recommend pairing it with something creamy like yogurt or sour cream – or even a dollop of mayonnaise to smooth things over.

Best of all, if you used canned beans this dish comes together in no time – perfect for a quick, hearty supper.

Chana Masala with Lentils – Feeds 4-6

1 tablespoon olive oil
2 medium onions, diced
2 cloves garlic, minced or finely diced
2 teaspoons ground ginger
½ teaspoon chili powder
2 teaspoons cumin
½ teaspoon cayenne powder
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon curry powder
15-ounce can chopped tomatoes or 2 cups – well diced
1 15-ounce can chickpeas, rinsed and drained
1 15-ounce can lentils, rinsed and drained
2/3 cup water

Heat the oil in a large pot over medium heat. Add the diced onion, garlic and ginger and sautee until browned, 8 to 10 minutes.

Add the chili powder, cumin, cayenne, turmeric, paprika and curry powder and stir until combined. Cook another 5 minutes.

Add the chopped tomatoes and stir to combine.

Add in the chickpeas and lentils, plus the water, and mix until combined.

Bring the mixture to a boil, then let simmer for 10 to 15 minutes.

Serve over rice if desired.

For more great Nosh Pit recipes click here. And be sure to visit Amy’s ‘Baking and Mistaking’blog for more baking ideas and adventures.