Holi: Savory Chana Masala

Photo by Adam Milliron. Styling by Ana Kelly.

Holi, the festival of colors, is celebrated in India by 1.25 billion people. This two-day Hindu spring festival symbolizes the victory of good over evil with people tossing colorful powdery pigments at each other in the streets. Chef Palak Patel shares several recipes that play a role in this amazing celebration, including this one for Chana Masala — chickpeas simmered with delicious spices. Try them with her Mint and Cilantro Chutney.

Gujiyas, sweet dumplings made of flour and filled with a decadent filling of dry coconut and almonds, are a must, especially when washed down with a popular Holi staple – thandai, a fennel-seed infusion, kachori, round fritters made of peas and edamame, are also brightly flavored essentials.

Ingredients 

2 tablespoons grapeseed or canola oil 

1 teaspoon cumin seeds 

1 medium yellow onion, chopped

1 large clove garlic, minced 

1 small green serrano pepper, minced 

1 inch ginger, peeled and grated 

1/4 can tomato puree

1 teaspoon ground coriander

1 teaspoon ground turmeric

¼ teaspoon cayenne pepper 

½ teaspoon sugar 

2 cans (14 ounces each) chickpeas, drained and rinsed

½ cup of water 

1 teaspoon garam masala 

Kosher salt to taste 

Lemon wedges, for garnishing

Fresh cilantro, chopped, for garnishing 

Instructions

1.     In a Dutch oven or large saucepan, heat the oil over medium heat and add the cumin seeds. Bloom the seeds in oil for a minute, stirring frequently, the seeds will become a fragrant and medium shade of brown. Reduce the heat carefully to avoid burning the seeds. 

2.     Add the onion, garlic, ginger, and serrano pepper. Cook for about five minutes, stirring often. Add the tomato puree and cook for another 10 minutes. Stir in coriander, turmeric, cayenne pepper, salt, and sugar. 

3.     Raise the heat to medium-high and add the chickpeas and water. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop about 15 minutes.

4.     Garnish with a lemon wedge and sprinkle with fresh cilantro. 

5.     Serve with naan or rice. 

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!