For those of us who have or are struggling to afford the cost of living, have been dependent on cheap takeaways, and would now like to improve the health value of your food intake for yourself and your family, this is a perfect dish, to begin with. With very few ingredients and stove time, the 'Channa Masala' is the perfect meal stretching out 4-6 servings (depending on how you dish it.)
Your knife Prep By 'Bags of Taste'
1. Choose your knife
2. Sharpen your knife
'Bags Of Taste' sent over the ingredients for this recipe.
The ingredients & Prep
1. 3 Onions
1. Peel the onions.
2. Slice the top end off (Leave the root side intact).
3. Trim the roots.
4. Slice the onion in half.
5. Face the onion long way from left to right.
6. Following the onion pattern line, slice on an angle on either side inwards, not going all the way through (the root end is keeping the onion slices together.
7. Once done turn the onion and dice.
After watching the video on how to properly peel and chop onions By 'Bags Of Taste', I got to it and in no time, I was a pro and was no longer dealing with runaway onion layers.
2. Trusty pot
Heat 1-1/2 tablespoons of oil in the pot and lightly soft-fry onions for 10 minutes on low heat adding I-2 tablespoons of water 5 minutes in.
3. Garum Masala & ground fennel
Add Garum Masala & ground fennel
4. Chillie Powder
For tingle and taste add a little under 1/3 of a teaspoon of chilli powder. add in small quantities such as 1/4 of a teaspoon until the required heat level has been achieved.
5. Chopped tomatoes
Add chopped tomatoes and tomato ketchup and cook for 10 minutes.
6. Tomato ketchup
Add chopped tomatoes and tomato ketchup and cook for 10 minutes.
7. Chickpeas
Add chickpeas
8. Coriander
Add coriander to the pot and stir, save some for garnishing.
8. Rice
1. For a serving for 2 people scoop 1 cup of rice and add it to a pot.
2. Wash until the water is clear and is no longer cloudy.
3. Add water 1 centimeter above the rice (use your fingertip 1st groove can be used as the measurement line).
4. Add a teaspoon of sea salt.
5. Add half a tablespoon of butter or 1 tablespoon of oil.
6. Place it on high heat to boil out the water. (Do not let it burn).
7. Once you see holes in the rice, lower the heat or shift the rice pot to another hob and place it on heat level 1 for gas and 2 for electric.
8. Add 1/4 of warm water into the pot and place a lid on top for 10 minutes until cooked.
9. It is ready!!!😁😋
Dish and garnish the top with coriander.
10. Stooorage!!!
Because of safety precautions, I like to store and heat my food in repurposed glass containers.
Depending on how you dish you can store up to 6 jars of 3 tablespoons each jar of Channa Masala, and 2-3 larger jars of cooked rice, each jar serving 1 person.
This meal is cooked for each serving to be the value of £1 or less.
The purpose of this recipe is to cook cheap and healthy.
As enjoyable as it was to cook this meal, the best part of it was cooking it with my 7-year-old daughter. I was the safety helper/ guide, and she was the chef 😁. She absolutely loves cooking with her mummy and I with her too.
Mummy's little chef👩🏾🍳
This meal was supper tasty.
This is my daughters' bowl. She loved it so much that she came back for seconds.
I wanted to have food to put away so this was my bowl. You would think feeding a child a large bowl of food and then seconds that i'd be left in peace to enjoy this small dish, but oooooh nooo. The little mogwai had to come through and tax the last of my meal. oooh Wo is me. 🥹😆
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What simple meals do you cook to spread across servings, please share in the comments.
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Thank you for reading.
Written by Jenetta Greaves
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