Some of our favorite Indian foods are fried or laced with full-fat yogurt, lots of ghee, or coconut milk, but chana masala is relatively healthy. It's a simple tomato sauce with chickpeas that only contains a little butter. Slate called chana masala "nutritionally unimpeachable." I think I'd have to agree. This version happens to be portable, too!Chana Masala Burrito With Cucumber-Mint Raita
1 1/2 rough chopped white onion
7 cloves garlic
2-inch piece ginger (peeled)
1 1/2 cups tomato (either chopped fresh or whole canned)
2 teaspoons garam masala
1 teaspoon hot curry powder
1 teaspoon ground coriander
1 tablespoon white vinegar
1/4 teaspoon fenugreek (optional)
1/2 teaspoon cane sugar
1 tablespoon unsalted butter
1 anaheim pepper (diced, about 1/2 cup)
1 can chickpeas (drained)
Kosher salt (to taste)
Whole wheat tortillas
2 cups prepared jasmine rice
Cucumber-Mint Raita (recipe follows)
Into the work bowl of your food processor, place the onion, garlic, ginger, tomato, masala, curry, coriander, vinegar, fenugreek, and sugar. Blend until well incorporated. Place a large skillet or wok over medium-high heat and add the butter. Once the butter is melted, add the paste from the food processor. Cook uncovered and stir occasionally until the mixture has reduced and is thick; this should take about 15 minutes.
Add the pepper, chickpeas, and salt to taste. Reduce heat to low and cover for about 10 minutes. Add broth or water to achieve a spaghetti-sauce like consistency. Serve rolled into tortillas with jasmine rice and Cucumber-Mint Raita. (Makes 6 burritos.)
Cucumber-Mint Raita
1 cup 2% Greek yogurt
1 cup grated cucumber (about 1/2 an English cucumber)
about 1/4 cup chopped mint
Kosher salt to taste
In a medium bowl, mix the yogurt, cucumber, mint, and salt until well incorporated. Set aside in the fridge until ready to use. (Makes about 1 1/2 cups.)
