Channa Masala

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This variation on the indian classic is cooked long and slow for maximum flavor development. Adapted from a recipe by shiv at pithy and cleaver. Http://bit.ly/2kb6og (my slow cooker variation will take about 9 hours total.)

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Steps

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In a large , heavy dutch oven , heat oil over medium heat until shimmering.

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Reduce heat to low and add star anise , cinnamon , cloves , mustard seed , peppercorns and cardamom pods.

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Cook slowly , stirring occasionally , 30-45 minutes , until the mustard seeds are nearly burnt.

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Using a slotted spoon , scoop out and discard the spices , leaving the oil in the pan.

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Add onion to oil and continue to cook very slowly , stirring occasionally , 2-3 hours , or until onions are completely limp and dark mahogany brown.

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Add tomato paste and water and simmer 10 minutes.

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Add chickpeas and simmer 20 minutes more.

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Add yogurt and garam masala.

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Simmer a final 10 minutes , then serve with steamed basmati or jasmine rice.

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Ingredients

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canola oil, star anise, cinnamon sticks, whole cloves, mustard seeds, whole black peppercorn, black cardamom pods, onions, tomato paste, water, chickpeas, plain yogurt, garam masala