Phood phor photos.

August 23, 2008 § 2 Comments

Or, food for one.

Delicious chana masala masterpiece, complete with loads of cilantro.

Today’s endeavors include grocery shopping, reading, cooking, & other gerunds. A. & I are taking it easy before the semester begins; seems like a good idea. For me, that means listening to Wilco & not showering.

It’s been suggested that I start posting recipes, so here is recipe The First:

L.E.’s Badass Chana Masala (or, Chick Pea Curry)

1 can chick peas/garbanzo beans

1 can diced/petite diced tomatoes

1 onion

1 clove garlic (optional)

3 tbsp. chana masala powder (You can get this at any imports store; in Charlottesville, Grand Market on W. Main or Indiana Bazaar on Hydraulic both carry it. It’s cheap, & lasts forever.)

1 cup rice, cooked


Fry the onions & garlic in olive oil, until onions are transparent & delicious-smelling. Drain tomatoes & add ’em, then add chick peas. Heat fairly thoroughly. Add 3 tbsp. chana masala, & a little bit of water. It should start to bubble a little bit (there’s baking soda in the spice mix to facilitate this, I think). Simmer forever, until the mix starts to look a little slushy but not watery; the tomatoes dissolve into a thick spice paste.

Serve over rice, with chopped cilantro on top. If it’s too spicy, light sour cream takes the edge off.


Let me know if you try the recipe!

Love from Texas.



§ 2 Responses to Phood phor photos.

  • Fox Mulder says:

    Also excellent to serve over rice: salsa soup. At least, I hope so; I have at least 3 lbs. of brown rice to use up, and I think that soup with a little bit of starch will go a long way.

    Nice bowls, bee-tee-dubs; I can see steam rising off the masala. Either that, or you put on so much cilantro that you started a brush fire. Ha.

  • willie says:

    the recipe and picture look good! i’ll definitely have to try it out 🙂

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