March 7th, 2010
Friday Food Blog: Cheater’s chana masala
| From Food |
Please excuse the blurry, stalker-esque photo. And yes, I know, today is not Friday. But I’ve been in love with chana dal since attending a Hindu wedding last summer. I first tried the dish during the mendhi celebration, when the groom’s mother prepared it for the women in his family. Instantly, I realized I would have to learn how to make it for myself. Although I had come to enjoy Indian cuisine since moving to Toronto (where the influence of our significant South Asian population has trickled into the grocery store freezer aisle, home of the tandoori chicken fingers), I had never until this moment wanted to try it for myself. I had looked at the recipes. I knew how complicated they were. I knew there was no way I would buy a separate spice grinder, or start pan-frying whole cumin seeds in the final five minutes of cooking, or culturing my own paneer. But this dish, with its soft bursts of mellow flavour punctuating a sweet, silky, spicy stew — I had to have that, over and over. (With naan. I’m a sucker for naan.)
This dish makes no claim to authenticity. I did not learn it from the woman who first served it to me. It has no ghee, the clarified butter that helps the dish achieve that Oh God more please now sensation that it should have. It also has no chickpeas, because I had no desire to a) soak chickpeas, or b) render canned ones into mush with my slow-cooker. I chose real chana dal instead: the dried yellow split peas that gave the dish its name. In place of clarified butter, I used light coconut milk. Ordinarily, I would have gone with the full-fat variety, but this week I endured the Cronenbergian body horror that is trying on new jeans, so low-calorie it is.









