Worldly Wednesday: Chana Masala & Dosa Filling

I went to a good friends house for dinner last night and she made a wonderful Indian meal for us.   She made a Chana Masala and Dosa ( just the filling) we used the Dosa batter to make a bread similar to Ethiopian Injera ( since we were not about to start frying!) We omitted the spinach last night and added in some ginger.




  • 1 can chickpeas in water (also called garbanzo beans) or 1 1/2 cups precooked + 1/2 cup water
  • 1/2 onion, diced
  • 3 cloves garlic, diced
  • 3 tbsp olive oil
  • juice from one lemon (approx 2 tbsp)
  • 1/2 tsp curry powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • 1 large bunch of spinach or two handfuls, rinsed


In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.

Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.

Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!

Makes 3 servings. Nutritional information, per serving:
Calories: 301, Calories from Fat: 148
% Daily Value: Total Fat: 16.4g, 25%; Saturated Fat: 1.9g, 10%
Cholesterol: 0mg, 0%; Sodium: 179mg, 7%
Total Carbohydrates: 32.6g, 11%
Dietary Fiber: 5.0g, 20%
Protein: 10.4g
Vitamin A 38%, Vitamin C 21%, Calcium 9%, Iron 19%




  • 4 nos – Potato, medium sized
  • 1 to 2 – Onion, medium sized long thinly sliced
  • 12 nos – Small green chilies, not to be chopped. Just split them at the center
  • 1/4 tsp – Turmeric
  • Salt to taste
  • 1/4 tsp – Mustard ( we subbed mustard seeds)
  • 1 tsp – Urad dal (black gram)
  • 1 1/4 tsp – Chana dal (yellow split peas)
  • 10 nos – Curry leaves
  • 2 tbsp – Coriander leaves or Cilantro
  • 1 tbsp – Ghee
  • 2 tbsp – Oil
  • Chopped Ginger to taste ( we used about 2 inches worth)
Cut the potatoes each into 2 pieces with the skin intact and cook them in a cooker until one whistle. Then peel the skin of the potato and smash or squeeze them coarsely by hand and set aside.


Heat oil in a khadhai or a pan and toast all seeds and grains. Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes. Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee and mix well. Now take the pan of the heat and the potato subji is done.
thank you to Jane Aldrick for an awesome meal! 

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