Some of the Indian recipes I’m planning to make call for a spice blend called Chana Masala, so I decided to make a batch for myself instead of buying it ready-made. There really is pleasure in opening my treasure trove of Indian spices and measuring out all the ingredients, in this case eleven different items. It’s interesting to note the differences in aroma, colour and texture among them. Finally the moment arrives when it’s time to stir everything together, with the anticipation of what the final result will look and taste like.
Chana Masala is fragrant, and mildly spicy to the taste (less heat than Garam Masala) with a tang imparted by the dried mango (amchur) and pomegranate (anardana) powders.
This spice mixture was very easy to make, as I used all pre-ground spices, and made for a pleasant pastime one evening after work last week. I’ve been looking forward to using it in a chickpea recipe all week, but in the meantime was happy to know that the Chana Masala is stored in my spice box, ready to use when a recipe calls for it.
Recipe from Everyday Indian by Bal Arneson.
- 3 tbsp ground coriander
- 3 tbsp ground cumin
- 1 tsp mango powder
- 1 tsp pomegranate powder
- 1 tsp ground turmeric
- 1 tsp fenugreek leaves, crumbled
- 1/2 tsp red chili powder
- 1/2 tsp ground dried ginger
- 1/2 tsp garlic powder
- 1/2 tsp ground cardamom
- 1/2 tsp salt
Combine all the ingredients and mix well. Store in an airtight container in a cool place for up to three months.