Macrobiotic Style Chana Masala
Macrobiotic Style Chana Masala

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, macrobiotic style chana masala. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Macrobiotic Style Chana Masala is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Macrobiotic Style Chana Masala is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook macrobiotic style chana masala using 13 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Macrobiotic Style Chana Masala:
  1. Make ready 1 Onion
  2. Make ready 1 small piece Ginger
  3. Make ready 2 Carrots
  4. Take 300 grams Chickpeas
  5. Take 1 tbsp Cumin seeds
  6. Take 2 tsp Salt
  7. Take 2 tsp Turmeric
  8. Take 1 dash Chilli powder
  9. Get 1 tbsp Soy sauce
  10. Take 1 Canola oil
  11. Make ready 1 tbsp Barley miso
  12. Take 1 tbsp White sesame paste
  13. Get 2 tsp Garam masala
Steps to make Macrobiotic Style Chana Masala:
  1. [Ingredients] (6 servings)
  2. Soak the chickpeas in water overnight.
  3. Drain the chickpeas and transfer to a pressure cooker. Add 3 times as much water as chickpeas and heat over high heat. After the pin pops up, turn down the heat to low and simmer for about 20 minutes.
  4. Roughly chop the onion.
  5. Finely chop the ginger.
  6. Grate the carrot.
  7. Pour a generous amount of canola oil in a pan, and fry the cumin seeds over medium heat.
  8. When the oil temperature goes up and the cumin seeds start to pop, add the ginger and fry until fragrant.
  9. Add the onion and fry over medium-low heat slowly until golden brown.
  10. Add the carrot, turn up the heat a little to evaporate the liquid while frying, and mix everything together.
  11. Add the turmeric and chili powder.
  12. Add the cooked chickpeas and continue frying.
  13. Add the water you cooked the chickpeas in and salt to the pan, and mix. Put the barley miso and white sesame paste in the middle of the pan and simmer for about 15 minutes.
  14. Take off the lid, and stir well to blend in the miso and white sesame seed paste. (By steaming the miso, it becomes easier to blend in.)
  15. Add the garam masala right before you turn off the heat.
  16. Add the soy sauce, mix well and it's done.
  17. Serve with brown rice!

So that’s going to wrap it up with this special food macrobiotic style chana masala recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!