Recipe#11818

Title: Chana Masala 02

Newsgroups: rec.food.recipes 
 From: Mary Jane Kelly scarletbegonias+@cmu.edu 
 Subject: Chana Masala 
 Message-ID: IgJeuVe00WB9Q8tWte@andrew.cmu.edu 
 Organization: Center for Machine Translation, Carnegie Mellon, Pittsburgh, PA 
 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.
 Chana Masala
 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.