Chana Masala (Chole)
Recipe adapted from Dawson County School Nutrition
Chickpeas are simmered in a spicy and tangy gravy. This is a wonderful, flavorful vegan dish.
Ingredients:
- 2 qt Tika Masala sauce, purchased
- 1 can Tomato, diced, drained, #10 can
- 2 can Chickpeas, drained, #10 can
- 1 tbsp Graham masala powder
- 1 tbsp Chili powder
- 1/2 tsp Red pepper flakes
- 1/2 cup Cilantro leaves, chopped, fresh
Steps:
- In a large pot or steam kettle, combined the Tika Masala, diced tomatoes, chickpeas, graham masala, chili powder, and red pepper flakes.
- Stir to fully incorporate and bring to a simmer.
- Add in 14 cup of the chopped cilantro and stir into the mixture.
- Simmer covered for at least 1 hour and stir on a regular basis. Allow gravy to thicken.
- Transfer the Chana Masala into a half 2-inch steam pan and top with the remaining chopped cilantro.
- For service, use a 1/2 cup (4 oz.) serving utensil.
Cook to 135°F or higher.
Recipe Details
Meal Components:
Meat/Meat Alternate (M/MA)
Vegetable Red/Orange
Crediting Information
- 1/8 cup Vegetable Red/Orange
- 1 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #2 (Same Day)
Portions:
80
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 105 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 4 | g |
| Sodium: | 272 | mg |
Tips:
- Perfect to be served over rice. Basmati rice is ideal but would need a grain added.
- Can be served in a bowl with a whole grain
- This recipe is written for elementary school level crediting.
