Best Masala Dal Adapted From Julie Sahni Recipes

Chick Pea Ragout with Glazed Vegetables 'Chana Masala' image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 18

3 cups cooked chick peas, home-cooked or use one 32-ounce can, drained
1 1/2 cups fresh peeled and chopped tomato
2 tablespoons tomato paste
3 tablespoons vegetable oil
1 cup finely chopped onions
1 tablespoon finely chopped garlic
1 tablespoon grated or crushed fresh ginger
2 teaspoons cumin seeds
2 tablespoons ground coriander seeds
1 medium-sized zucchini, cut into 1-inch pieces
1 red bell pepper, cored and cut into 1-inch pieces
Coarse salt and black pepper to taste
Water to cover
1/2 cup plain yogurt
1/2 cup chopped cucumber
1/2 cup chopped scallion
1/2 cup chopped coriander
1 tablespoon (or to taste) chopped hot green chilies

Steps:

In a large bowl combine chick peas, tomatoes and tomato paste. Set aside. In a large pan heat the oil over moderately-high heat. Add the onion, garlic, ginger, cumin and coriander. Cook, stirring often, until the onions turn light brown, about 8 minutes. Add zucchini, bell peppers and salt and black pepper to taste. Pan roast the vegetables, stirring regularly, for 5 minutes.
Add chick pea-tomato mixture to the onion mixture. Add water and bring contents to a boil. Lower heat and simmer, covered, for 5 minutes, or until the flavors are blended and the sauce is very thick. Serve ragout topped with yogurt.
For the topping: Combine yogurt, cucumber, scallion, coriander and hot green chilies.

Garam Masala image

Provided by MummaKat

Categories Indian

Time 20m

Yield 1/2 cup

Number Of Ingredients 8

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 stick cinnamon, broken up (3-inch)
1 teaspoon whole cloves
1 teaspoon nutmeg, grated
1/2 teaspoon saffron (optional)

Steps:

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
Garam Masala keeps for 3 months.

Nutrition Facts : Calories 1519.1, Fat 39.4, SaturatedFat 5.2, Sodium 137.2, Carbohydrate 322.6, Fiber 134.1, Sugar 2.2, Protein 53.9