CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c7b8f   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chana Masala   
    Categories: Vegetabls, Beans, Herbs, Chilies   
         Yield: 4 servings   
       
         2 tb Ghee or neutral oil   
         1 tb Garlic paste or fresh grated   
              - garlic   
         1 tb Ginger paste or fresh grated   
              - ginger   
              +=PLUS=+   
              More fresh ginger; peeled,   
              - sliced in matchsticks, to   
              - serve   
         1 md Red onion; peeled, fine   
              - chopped   
         2    Thai green or bird’s eye   
              - chilies; chopped   
         1 ts Cumin seeds   
              ¼ ts ground turmeric   
       1/2 ts Ground coriander   
         1 ts Kashmiri or other hot red   
              - chile powder   
         4    Roma tomatoes; fine chopped   
       3/4 ts Fine sea salt   
        30 oz (2 cans) chickpeas; drained   
         2 c  Unsalted chicken or   
              - vegetable stock, or water   
       3/4 ts Garam masala   
         2 tb Chopped cilantro leaves &   
              - tender stems   
              Rice or roti and lemon   
              - wedges; to serve (opt)   
       
     In a medium pot, melt ghee on medium heat. Once melted,   
     stir in the garlic, ginger and onion. Continue cooking,   
     stirring occasionally, until the onion softens, 5 to 7   
     minutes. Stir in the green chilies, cumin, turmeric,   
     coriander and chile powder. Continue stirring for 30   
     seconds so the spices don’t burn. Add the tomatoes and   
     their juices and salt. Increase the heat to high and   
     cook, stirring often, until the mixture is jammy, 5 to 7   
     minutes.   
        
     Stir in the chickpeas and stock. Bring to a boil, then   
     reduce heat and simmer until the mixture has thickened   
     slightly, 5 to 7 minutes. With the back of a spoon,   
     smash some of the chickpeas against the inside of the   
     pot to thicken the mixture; continue smashing until it   
     reaches the desired thickness.   
        
     Sprinkle with garam masala and top with cilantro and   
     ginger. If desired, serve rice or roti and lemon wedges   
     alongside.   
        
     By: Zainab Shah   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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