Ever since I quit using generic store bought spices, I have been craving the taste of Chana Masala without mass produced spices that come out of a box. After lots of experimentation, I think I got it. I tend to like mine sweet and tangy. Most of my recipes don’t call for a lot of chili as I don’t like my food very spicy. Add chili powder to any of my recipes if you want it spicer.
I was just so happy as this Chana Masala is the yummiest I have made to date! I thought of making a dry masala just for this recipe but realized I could do it with all my existing organic spices. Don’t be alarmed at the lenghty list of ingredients in most of my recipes.
Please read the section about soaking and sprouting before you proceed. Ditch those processed beans in a can folks!
- 3 small tomatoes
- 1 small onion
- 5 cloves garlic
- 1 inch piece of ginger
- 1/2 cup desiccated coconut (dried)
- 2 tablespoon Trudy Ann’s Chana Masala
- 1/2 teaspoon tamarind paste (optional)
- 1/4 teaspoon salt
(Grind the above into a paste. This is your masala or ‘mixture of spices’)
- 2 cups sprouted garbanzo beans (I soak and sprout mine)
- 1/2 cup cilantro, finely chopped
- 1/4 cup lemon juice
- 1 teaspoon Ghee or Non Hydrogenated Coconut Oil
Directions Boil the garbanzo beans and set aside. Heat oil in a sauce pan, add the ground masala and gently fry for about 10 minutes. Add the cooked garbanzo beans and mix well. Add, cilantro, lemon juice, salt and drizzle ghee or Coconut oil on top!
For more recipes and spices, please have a look at Trudy Ann’s Masala Kitchen Recipe cookbook.
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