Chana Masala with Jeera Rice and Kachumber Salad

Step 1: Prepare the Rice

Rinse the basmati rice until the water runs clear.

• 1.5 cups basmati rice

Step 2: Cook the Jeera Rice

In a medium saucepan, heat vegetable oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add the rinsed rice, vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer until all the liquid is absorbed and the rice is tender. Fluff with a fork.

• 2 tablespoons vegetable oil
• 2 teaspoons cumin seeds
• 1.5 cups basmati rice
• 2 cups vegetable broth
• Salt (to taste)

Step 3: Prepare the Chana Masala Base

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until golden brown. Add grated ginger, minced garlic, and chopped green chilies. Sauté for another minute until fragrant.

• 2 tablespoons vegetable oil
• 1 medium yellow onion (diced)
• 1 inch ginger (grated)
• 4 cloves garlic (minced)
• 1-2 green chilies (finely chopped, adjust to taste)

Step 4: Add Spices and Tomato Paste

Stir in turmeric powder, coriander powder, red chili powder, asafoetida, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.

• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/4 teaspoon asafoetida (hing)
• 1 tablespoon tomato paste

Step 5: Add Tomatoes and Chickpeas

Add diced tomatoes and cook until they soften, about 5-7 minutes. Then add drained and rinsed chickpeas and stir to combine.

• 2 medium tomatoes (diced)
• 1 (15-ounce) can chickpeas (drained and rinsed)

Step 6: Simmer the Chana Masala

Pour in vegetable broth, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.

• 2 cups vegetable broth

Step 7: Finish and Season

Stir in garam masala and lemon juice. Season with salt to taste. Garnish with chopped cilantro.

• 1 teaspoon garam masala
• 1 medium lemon (juiced)
• Salt (to taste)
• 1/2 bunch cilantro (chopped)

Step 8: Prepare the Kachumber Salad

In a medium bowl, combine diced cucumber, thinly sliced red onion, chopped cilantro, and lemon juice. Season with salt to taste.

• 1 medium cucumber (diced)
• 1 medium red onion (thinly sliced)
• 1/2 bunch cilantro (chopped)
• 1 medium lemon (juiced)
• Salt (to taste)

Step 9: Serve

Serve the Chana Masala hot with Jeera Rice and Kachumber Salad on the side.