By Tails
Finely chop the onion, tomato, and garlic. Grate the ginger and set aside.
In a large frying pan or saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger to the pan and sauté for another 2 minutes until fragrant.
Stir in the chopped tomato and cook until it softens, about 3 minutes.
Add the garam masala, turmeric, cumin, and coriander to the pan, and stir well to combine.
Mix in the cooked chickpeas and 1/2 cup of water. Let the mixture simmer for 10-15 minutes to blend the flavors.
Season the chana masala with salt and black pepper. Stir in the juice of half a lime to add brightness to the dish. Adjust seasoning as needed.
For the cucumber raita, grate the cucumber and squeeze out any excess water. Mix in a bowl with the low-fat yogurt, a pinch of salt, and the juice of the other half of the lime.
Heat the cooked brown basmati rice for a few minutes until warm, either using a microwave or in a separate pan.
Serve the chana masala over the warm brown basmati rice with a side of cucumber raita, garnishing with fresh cilantro if desired.
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This Main Course Vegetarian Indian Healthy recipe is ready in 45 minutes and features cooked chickpeas, cooked brown basmati rice, small onion and other delicious ingredients. Contains 450 calories total.
Finely chop the onion, tomato, and garlic. Grate the ginger and set aside.
In a large frying pan or saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger to the pan and sauté for another 2 minutes until fragrant.
Stir in the chopped tomato and cook until it softens, about 3 minutes.
Add the garam masala, turmeric, cumin, and coriander to the pan, and stir well to combine.
Mix in the cooked chickpeas and 1/2 cup of water. Let the mixture simmer for 10-15 minutes to blend the flavors.
Season the chana masala with salt and black pepper. Stir in the juice of half a lime to add brightness to the dish. Adjust seasoning as needed.
For the cucumber raita, grate the cucumber and squeeze out any excess water. Mix in a bowl with the low-fat yogurt, a pinch of salt, and the juice of the other half of the lime.
Heat the cooked brown basmati rice for a few minutes until warm, either using a microwave or in a separate pan.
Serve the chana masala over the warm brown basmati rice with a side of cucumber raita, garnishing with fresh cilantro if desired.
Calories per Serving: 450
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