Chana Masala

Like I've been saying, it's cold here. Really cold. Like, ridiculously cold. I've decided I'm allowed to complain about it until true winter arrives, because technically it's not winter until December 21st. So these temperatures are entirely unacceptable until then.

So, as I was saying, in order to survive these ridiculous temperatures I need to cook very hot, very spicy things. Things that make me feel like I'm in some faraway part of the world where temperatures are more civilized and hotter. Like India, for example.

 A couple days ago, I ventured across the street from my office building to the natural food store that has a delicious hot buffet to check out what lunch options could hopefully heat me up. They had a couple soups (most containing wheat, which thankfully they write down) that I unceremoniously dismissed, and then I saw it.

Right there, in the middle of all the choices, was a fresh pot of Chana Masala. The chickpeas looked so hot and inviting in their obviously spicy and still-simmering dark sauce that I immediately filled up a big cup of it and brought it back to my desk.

Once back in the relative warmth of my office, I shrugged off my coat, sat down, and wrapped my hands around the cup, letting the heat seep through to my frigid palms. Then I dug in. WOWZER. Talk about SPICY. Within a couple bites, I was peeling off layers of clothes and blowing my nose. I had to take breaks in order to make it through the whole cup. And by the end, every inch of my body was warm.

It was everything I had hoped for.

So, of course, I decided I needed to replicate it when I got home. Which I did. The result was a comforting bowl of kick-in-the-pants spiciness. I hope it warms your entire being up as much as it did me!

Chana Masala, adapted from The Food of India

WARNING: This recipe is spicy. Josh literally had sweat rolling down his face as he ate it. We love spicy, so it was a big hit here, but if you would like to tone it down a bit, just omit the green chili and cut down on the chili powder. Although, I recommend it as is. Chana Masala, after all, is supposed to make you sweat a bit.

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, pressed
2 inch piece of ginger, grated or finely chopped
1 green chili, finely diced (I only had jalapeno, so I used that instead)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
2 tablespoons garam masala
1/2 cup plain yogurt
1 15 oz can diced tomatoes
4 cups water
4 cups cooked chickpeas, or two 15oz cans chickpeas, drained and rinsed
1/2 lime
2 teaspoons salt
cilantro leaves, roughly chopped

Sauté the onion, garlic, ginger, and chili in the oil until transparent and well-cooked (about 5-8 minutes). Add the spices and cook another two minutes. Add the yogurt and stir another minute. Add the tomatoes and cook another minute or two. Add the water, chickpeas, juice of 1/2 lime, plus the lime, and bring to a boil. Turn heat to low, add salt and mix in well. Partially cover the pan and simmer for 30 minutes. Remove lime and simmer for another 30 minutes, until liquid has reduced some and the sauce is thicker.

Serve piping hot over basmati rice and garnish with cilantro. Eat and be warmed!

Serves four.

Spicy Comfort

There are days when I crave hot spiciness. Not the kind that makes you feel like a fire just ignited in your mouth (although I’ve got my days when I love that fire too), but the kind that makes you feel warm from your belly out. That fills the house with flavor and makes you sigh contentedly. I was craving exactly that yesterday, so I made Dhal.

This is a recipe that my mom used to make when I was a kid and every time I make it, it stirs up wonderful memories. To this day it brings me the same amount of comfort as it used to when I would walk through the door after an afternoon of playing outside and smell the aromas filling the house: a mixture of onions, ginger, and faraway spices.

She often served it with hot chapattis, fresh from the stovetop. I have been known to serve it with injera; the spongy texture soaks up the dhal perfectly and the slightly fermented taste of the teff is a perfect balance to the sweetness of the onions and the spice of the ginger and turmeric.

But last night I decided to go simple. I wanted to sit on the couch with a hot bowl of spicy comfort in my hands and nothing else. And that’s exactly what I did. I ate, cozy and curled up, with a smile on my face and warmth in my belly.

Dhal with Ginger and Onions

2 tbsps olive oil
2 large onions, diced
5 large cloves garlic, pressed or chopped finely
1/2 inch ginger, chopped finely
1 tbsp turmeric
1 heaping tbsp curry powder*
2 cups washed lentils
6 cups water
3 tsp gluten-free vegetable bouillon, or 1 1/2 tsp salt

*I usually use hot or mild curry powder here, but I ran out last night so I used red curry paste. It works too, but I would recommend curry powder.

Sauté the onions, ginger, and garlic in the olive oil until the onions are translucent. Add turmeric and cook one more minute, stirring. Add drained lentils and cook two more minutes. Add 6 cups water and bring to boil. Once boiling, lower heat and simmer 15 minutes. Add curry powder, salt or bouillon, and cook 20 more minutes. Taste and adjust seasoning as necessary. Serve with a side of chapatti, or injera, or by its plain old self.

Enjoy!

Serves 4.