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

cilantro

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.

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§ 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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