Chana Masala

From: Mary Jane Kelly

Date: Wed, 28 Jul 1993 12:51:45 -0400

I don't know how authentic this is, but I whipped it up last night.  It
tasted great to me.

2 T vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 T curry
1 T tomato paste (I used ketchup, how embarassing :)
15 oz can of chick peas drained, reserving 3 T liquid
1/2 T lemon juice
1/2 t salt
fresh black pepper
crushed red pepper, optional to taste
1 T butter

Heat oil on medium high heat.  Fry onions until slightly browned.
Reduce heat to medium.  Add garlic, curry, and paste.  Stir and simmer
about 2 minutes.  Add chick peas, liquid, lemon juice, salt, and black
pepper.  Simmer 5-6 minutes, stirring occasionally.  Add red pepper to
taste.  Add butter, stirring through to melt it.  Stir and simmer for
5 minutes more or until peas are softened and dish is hot.  Serve over rice.


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