You know that ol’ adage about how you can choose your friends but you can’t choose your family?
Bren and I have so many good friends here in LA, that I often feel like they have been chosen for us, just like our families! One of them is Karen.
You probably already know her, either from her song-writing, ukulele-strumming talents here:
Or as one half of “Mike & Dierdre”, a completely improvised webshow featuring a couple who got married when they were adolescents because “Mike” gave “Dierdre” a cracker jack ring, and being that committed to promises made even at that age, have deemed themselves man and wife ever since. And they’re kiiiiiiinda unhappy about it.
She is a great writing partner to Bren, and they have been working hard on a comedy album, in the old-school style of Nichols and May… look for it very soon!
Since they’ve been working together on such a big project, she’s been here a lot. We love having her here, and over the years, we’ve developed all kinds of names for each other. At the moment, I like calling her Lil’ Bug. Don’t ask me why. It just struck me one day and I can’t get it out of my head. She’s just so tiny and cute, I could crush her! Like a bug!
Last night, after rehearsing their sketches, we decided that a few hours of our new favourite, Sons of Anarchy were in order. (Oh Jax!)
But first, dinner.
It was the first real dinner I’ve cooked in the new kitchen, and since it’s bigger than our last one, I can actually have people help me, without squeezing past them or making them chop on the floor! We made quick work of this standard North Indian chickpea curry, generically termed “Chana (which means chickpea) Masala (mix-up-thingamy)”, made a big batch of the most perfect basmati rice I’ve ever made (tutorial next week!), along with a simple fresh cucumber salad, dressed with rice vinegar, agave, sesame oil, sesame seeds and mint.
I had so much fun! I’d forgotten how much fun it is to cook with someone in the kitchen, and goodness, how much quicker dinner gets to the table when someone is helping you with all the prep! I’m excited to put Bren to work!
It turned out so wonderfully, that I just had to share it with you. Be sure to take a digestive enzyme if you have “issues” with chickpeas (as I recently realised Bren and I do)! UGH! Washing the chickpeas really well also helps, and if you’re feeling especially industrious, soaking and cooking the chickpeas from scratch also helps. Oh, and while we’re on this dinner-party-caliber subject, I didn’t do it in the recipe, but the next I make it, I’m adding some “hing” (asfoetida) to the mix, because it’s supposed to help deter that odious side-effect!
This is a perfect weeknight meal, and if you already have the spices, it’s a really cheap, satisfying dinner, especially if you’re staying away from meat.
One note on amchur (sometimes spelled “amchoor”) — it’s dried mango powder. You can find it at the Indian supermarket, and I encourage you to get it. It has a scrumptious sour note, akin to that powder they put on sour patch kids (except not sweet, since it’s usually made from green mangoes)! Mmmmmmm! I use it whenever I roast veggies (see my Cauliflower Steaks) to bring out some of the smokier spices like cumin, that I usually sprinkle over them. If you don’t have it, then use the juice of a lime. That will come close. Or, if you happen to have some tamarind concentrate, then a teaspoon or so of that, dissolved in some water oughta do ya.
There’s nothing too complicated about this one — it just requires a little patience, but all in all, the whole dinner was ready in one hour, start to finish!
Chickpea Curry for Lil’ Bug
Chana Masala
2 teaspoons cumin seeds + 2 teaspoons extra for grinding
1 tablespoon coriander seeds
2-3 tablespoons coconut, peanut or canola oil
1 large red onion, finely diced
2 cloves garlic, minced
2 teaspoons grated ginger
1 tablespoon amchur (see note)
2 teaspoons paprika
1 teaspoon garam masala
1 teaspoon ground turmeric
1/4 teaspoon hing (optional)
1/4 to 1/2 teaspoon cayenne pepper
4 roma tomatoes, finely diced (about 2 cups)
1 cup water
2 15-ounce cans chickpeas, drained and rinsed well
Salt and pepper
Juice of half a lime
1) In a small skillet over medium-high heat, toast coriander seeds and 2 teaspoons cumin seeds until fragrant, slightly darker and faintly smoking. Remove from heat, allow to cool slightly, then grind in a spice grinder until pretty fine. Pour into a bowl with the rest of the spices (amchur, hing, paprika, garam masala, cayenne pepper)
2) Set a large skillet over medium-high heat, and warm oil until it’s shimmering. Add the remaining 2 teaspoons of cumin seeds; they should sizzle as they hit the oil. Let them cook about 30 seconds, darkening slightly, then add the onions. Season with a little kosher salt, and saute until starting to brown (about 15 minutes). If the onions start to stick or you can see the brown bits that have developed on the bottom of the pan are starting to burn, sprinkle with a little water, rub vigorously with your spoon and pick those browned bits up.
3) Add garlic and ginger; saute 30 seconds.
4) Add the spice mixture (“masala”), and saute for 30 seconds. If they start to stick or catch, then add the tomatoes immediately. Cook, seasoning with a little salt again, picking up anything that’s sticking to the bottom of the pan, until the tomatoes soften, deepen in colour and form a coarse ragu-type sauce, about 5 minutes.
5) Add chickpeas, and cover in the masala (the ragu thingy), cooking a minute or so.
6) Stir in water, then gently simmer, uncovered for about 10 minutes. Taste for seasoning, adding salt, pepper and lime juice as needed. Turn the heat off, cover and let sit for 10 minutes, allowing all the flavours to marry further. Serve over plain white basmati rice or with Chapatis, Naan or some crusty bread.
-x-
aarti
This looks and sounds amazing- can’t wait to try it! My kids love legumes and rice so I know they’ll love it. And that salad is making my mouth water!
Thank you for this recipe. I have been purchasing Frozen Indian meals for work lunches and one of them has Chana Masala. I was hoping you had a recipe or were going to make it on your show.
Obviously I LOVE this!!!! can’t wait to do it again:)
I will be making this for lunch tomorrow! We like to have veggie meals once in a while and this will hit the spot! I lived in Bahrain for a period of time when my husband and I first got married and I grew a love for Indian and Middle Eastern food. When you started on the Food Network, I was so relieved and excited! You have now brought some of the Indian recipes that I have missed and loved so much into my kitchen! Great job and just looking at this recipe makes me want some now!!!
I voted everyday 10 times per day just to make sure you would do exactly what you’re doing now. Put life into Food as you are doing now. I’m half indu and I eat meat but my grandmother(full Indian)made non-venison meals so well, you just did not miss meat. Good recipe here, and you remain my beautiful girl.
Love chana! I do take the short cut of the spice mix from the Indian store though…will be nice to try the “real” thing!
Oh em gee, I haven’t had chana since I left NY in 2005 and I crave it! Sometimes I dream about the chana roti from India House in Brooklyn. The lovely, spiced chickpeas wrapped up in that pocket of soft, almost chewy, slightly sour bread. I could die.
Do you have a recipe for that? Seriously would pay good dolla bills for that chana roti, yo.
Also? Y’all on the ukes? KEWT:)
love this blog!
i often say i can crack Karen like a nut. (something like that).
Brenda
I got really hungry seeing this meal, thanks for sharing the recipe, I hope I will manage to prepare it tasty! I will definitely try!
Aarti! I feel as if I know you! My wife and I recently watched last years season of the Next Food Network Star and were rooting for you to win. We were thrilled to see it and have watched your show on Hulu. So great. You are so natural and authentic.
You inspired me to start my own food blog so this summer I launched it. I have been loving creating recipes and sharing them with people. I still regularly come and check out your site.
BTW – gotta love Chana Masala. I am a pastor of a church in Toronto and there are many people from India who attend. I have picked up some Indian cooking from them and just love it!
Thanks for sharing
A great dish. I add califlower to it. Aarti… Your “big news” should read, I am a Food Network Star! 🙂
this is one of my favorite indian dishes. your version sounds amazing! i also love that you are a fellow cherry-red-le-creuset fan. 🙂
This looks wonderful and I love trying your recipes. So glad you are on Food Network!! Who is that bat character on Bren’s shirt in the first picture? It’s cute.
Thank you for this recipe, Aarti!! This is always my “go to” food in Indian restaurants – I love it! Speaking of…I live in the Chicago burbs. When you attended Northwestern, did you go to Devon Ave for yummy Indian food? That’s where we always end up going for it because there is nothing out this way!
Love your blog, love to read what you and Bren & friends are up to. Just read about your Taste of LA and red carpet experience. I am so living vicariously through you guys!! : )
Aarti the day I saw you on the foodnetwork show I told my husband she is going to win. You are so awesome. I love your recipes and my family enjoy them as well. You was a star way before food network this I knew all along. My family is from trinidad and our foods are very similar, so you know I get all excited when there is something that I just know everyone is going to enjoy. Living in the US I want to try new food but thank you for bring me back down to my roots. I enjoy watching you on the T.V. Wishing you all the many blessings to your and your family keep up the good work!!!
Hi! Loved you on the Nate Berkus show yesterday!
I can’t wait to make your spicy beef ragu… but I can’t find your GARAM MASALA recipe that you said I could find on your blog..
Help! Thanks! I’m looking forward to more of your recipes!!!
Sincerely,
Melody Slinn
West Chicago, IL
i made this for dinner tonight and it was delicious! of course i didn’t have a spice grinder but i used mostly ground spices and it was still super yummy! thank you so much for your magical blog! p.s. i LOVE your show!
This may be a silly question, but what is the dark brown sauce next to the rice in the picture of the dish?