Chana Masala (Sat Cit Ananda's Chana Masala)
Source: "Vegan Fusion World Cuisine" by Mark Reinfeld and Bo Rinaldi - Serves 3-4
1 1/2 tsp Brown mustard seeds
1 1/2 tsp Cumin seeds
2 TBL Toasted sesame oil
2 cups Chopped onion
2 TBL Garlic, minced
2 TBL Ginger root, peeled and minced
1 cup Tomatoes, chopped
1 cup Filtered water
1 1/2 cups Coconut Milk
3 cups Garbanzo beans, cooked
1/4 cup soy sauce or Bragg Liquid Amino
1 1/2 tsp Cinnamon powder
1 1/2 tsp Coriander, ground
1 tsp Cumin powder
1 tsp Cardamom powder
1/2 tsp Thyme
1/2 tsp Black Pepper, ground
1/8 tsp Clove, ground
Cilantro, chopped, for garnish
Optional - add hot peppers for spice
Place Brown mustard seeds and cumin seeds in a large, dry saute pan (with cover), on medium high heat, shake pan constantly, until seeds pop. Add to pan the oil, onion, garlic, and ginger; cook for 5 minutes stirring frequently.
Add tomatoes and cook for another 5 minutes, stirring occasionally. Reduce heat to simmer, add soy sauce, water, spices, coconut milk, and beans. Cook about 25 minutes, stirring occasionally.
For a thicker consistency, blend about half of the mixture until smooth then add it back into the pan.
Serve hot with cilantro garnish; rice makes a nice bed for the chana.