I love Indian food! Heck, I love all food. Fresh ground spices are key to deliciously authentic Indian dishes. Did you know you can quickly and easily grind your own spices in a high speed blender? It works like a charm! My mom works in the relocation department at Michelin. She helps transition Indian families to their new home in the US. This job has many perks – the main one being one-on-one Indian cooking classes with her new friends. This dish originates from a southern region in India called Kerala – it’s a beautiful warm place where coconuts grow (I want to go to there!). This version of Chana Masala is bursting with sweet nutty richness from fresh coconut. It has that nice layering of fresh spices going with just the right amount of heat to warm you up on a cold day. Oh and this pineapple side dish is my new favorite thing! Just fresh pineapple with a couple pinches of dried hot chili pepper and a pinch of salt. A tropical party for your tastebuds!
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Step 1
Start by toasting the mustard seeds, cumin seeds and bay leaves in the oil on medium high heat. The seeds will pop and get really fragrant.
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Step 2
Add diced onion. Cook until the onions are translucent and start caramelizing.
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Step 3
Pulse the coconut, ginger and garlic in the food processor until you have a fine grated texture. Add this to the pan with the remainder or the spices and salt. Sauté on medium heat until toasty and fragrant – about 5 minutes.
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Step 4
Add the pre-soaked chickpeas and the can of tomatoes. You may need to add a bit of water so that all the contents are submerged as shown above. Let this simmer with a lid on low for 45 minutes. Cook the rice in a separate pot.
Ingredients for the Chana Masala
2 cups dried chickpeas (soaked overnight)
1 cup basmati rice
1/2 of one fresh coconut
1 onion
1 28oz can whole tomatoes
1/4 cup neutral high heat oil (like grape seed or rice bran)
4 garlic cloves
1/2 inch of ginger
1 tablespoon mustard seed
1 tablespoon cumin seed
1 tablespoon turmeric
1 tablespoon salt
1 tablespoon coriander seed, ground to a powder
3 small dried hot chili peppers, ground to a powder
3 bay leaves
cilantro for garnish
Ingredients for the Pineapple Salad
1 cup fresh pineapple
2 pinches hot chili pepper powder
1 pinch salt
Directions
Start by toasting the mustard seeds, cumin seeds and bay leaves in the oil on medium high heat. The seeds will pop and get really fragrant. Add diced onion and cook until the onions are translucent and start caramelizing. Pulse the coconut, ginger and garlic in the food processor until you have a fine grated texture. Add this to the pan with the remainder or the spices and salt. Sauté on medium heat until toasty and fragrant – about 5 minutes. Add the pre-soaked chickpeas and the can of tomatoes. You may need to add a bit of water so that all the contents are submerged in liquid. Let this simmer with a lid on low for 45 minutes. Cook the rice in a separate pot 25 minutes before serving.
Notes
The coriander seed and the dried hot chili peppers can be made to a powder in your high speed blender.
If using dried chickpeas, soak them first overnight so that they are tender and ready to go before you start cooking with them.
We opened the coconut by drilling two holes into it with a power drill, then draining the juice (and drinking it!) and then cracking it open with a hammer. This seems a little over the top but it was entertaining and fun. To get the flesh off the shell, just cut away little pieces at a time. Then pulse it in the food processor for a finer texture.