Channa Tika Masala

Discussion in 'Slimming World Recipes' started by lydia150970, 27 April 2009.

  1. lydia150970

    lydia150970 Well-Known Member

    Chana Tikka Masala

    Serves 2
    2.5 syns per serving
    • 3 cups water
    • 1 cups chana dal
    • 1/2 tsp salt
    • dash hing (asafoetida) (optional)
    • Frylight
    • 1/2 large onion, chopped (I like 2-3 inch narrow strips)
    • 1 tsp garlic paste (I'm lazy, probably could grate a fresh head)
    • 1 tsp ginger paste (again, I'm lazy, probably could grate 1/2" of fresh root)
    • 1 ½ Tbl tikka masala paste (can also use 3 tbl of tikka paste for Chana Tikka) (4.5 syns)
    • 1/8 tsp cayenne pepper
    • 1/2 Tbl lime juice
    • 3 oz can passata
    • Sort, wash, and soak chana dal for at least 5 hours in hot water (can add a pinch of baking soda, helps on gas).
    • Heat the water to boiling with salt and dash of hing.
    • Add dal and cook about 10 minutes uncovered on medium to medium high heat and skim the froth.
    • Then cover and cook on low to medium-low heat for 70 minutes.
    • After the 70 minutes are up, leave the dal on, and start stir-frying in the ghee, the onion, garlic, ginger, tikka paste, and cayenne.
    • I usually like the onion to be somewhat translucent, but not too brown; this is a matter of taste.
    • Add fry mixture to the dal, the lime juice, and tomato paste and cook another 5-10 minutes uncovered, stirring frequently.

Share This Page

This site uses cookies and its third-party providers also uses cookies. By using this site you agree to this notice and understand why we have cookies.