The Beginning of a Love Affair
My love affair with India began unexpectedly when I was a teenager. My dad, who was never very social, got an unexpected invite to bring his family to a coworker’s house for dinner. He told us it was an Indian family, and we would be having an Indian meal. My siblings and I had no idea what to expect.
The house was much bigger than ours and in an upscale neighborhood. The couple was older than my parents and their children were grown and no longer lived at home. After introductions and awkward small talk, we sat down to dinner. Everything they served looked so different from the boxed and frozen meals that filled our kitchen. The flavors were rich and complex, the colors bright and vibrant. While the meal seemed a little scary upon first inspection, all three of us kids enjoyed it immensely.
After dinner was over the wife, who had taken a liking to me because of my constant curiosity, pulled out a VHS tape. When the TV clicked on, the room filled with hypnotic music and vibrant dance scenes. I was mesmerized by the music, the colors, the costumes. I asked her where I could find more of these Bollywood movies and she told me about some Indian markets in the area. I had to have a tape of my own.
The next day I looked up directions on Mapquest for Indian markets in the San Diego area and drove my rattling old Geo Prism north in search of my own Bollywood VHS tape. I bought one and watched it at home in fascination.
It started there, and quietly and in almost magical ways forced me to look toward it. Since then, India has appeared again and again in my life in strange and synchronistic ways.
Years later, I had an unexpected opportunity to spend six weeks in India. I jumped on it. I didn’t go sightseeing. I didn’t travel around. I mostly stayed in one area and took it all in; yellow and black tuk-tuks, small men scaling palm trees, women walking in groups of vibrantly colored saris, abundant rice fields, and the glorious painted elephant with a rider on top that we would occasionally see on the road. It felt right being there.
During my trip, I would often go out to dinner with other hostel patrons. On one outing we ate at an upscale restaurant in the small city near the hostel. The tables had fresh pressed linens and the scent of fresh baked naan and spices permeated the air. The others in my group ordered tikka masala dishes with biryani rice. When the waiter asked for my order I told him I wanted the Chana masala. He asked if I would like plain basmati or the biryani rice. “Plain basmati,” I told him. He looked surprised “just like a true Indian,” he said. In that moment I beamed. I wasn’t trying to be an Indian, but I do have such an appreciation for more humble food like Chana masala with plain basmati rice.
Twenty years later, this humble dish still reminds me of a warm evening moped ride through the countryside and town, passing through crowded roundabouts and trying to make sense of foreign signs. The toasted spices transform the simple chickpea into a warming and deeply flavorful dish that my family loves served over basmati rice with flavorful spinach raita. I hope you enjoy this meal as much as I do.
Chana Masala
Ingredients
- 2 tbsp oil or ghee
- 1 large yellow onion, chopped
- 3–4 garlic cloves, minced
- 1-inch piece ginger, grated
- 1 green chili, finely chopped (optional)
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp garam masala
- ½ tsp Kashmiri chili powder
- Pinch cinnamon
- 1 tsp salt
- ¼ tsp black pepper
- 2 cans chickpeas, drained and rinsed
- 1 (14 oz.) can crushed tomatoes, or 3 fresh tomatoes, chopped
To Finish
- Chopped cilantro
- Greek yogurt or spinach raita (recipe follows)
Instructions
- Heat oil or ghee in a deep pan over medium heat. When hot add cumin seeds and let sizzle for 30 seconds, or until fragrant.
- Add onion and sauté until soft and golden, about 8–10 minutes.
- Stir in garlic, ginger, and chili (if using). Cook 1–2 minutes or until fragrant.
- Add the ground cumin, coriander, turmeric, chili powder, cinnamon, salt, and black pepper. Cook for about 30 seconds.
- Add tomatoes and simmer for about 10 minutes.
- Add chickpeas and ½–1 cup water. Simmer for 15 minutes. If desired mash a small portion of the chickpeas against the side of the pan to naturally thicken the sauce.
- Sprinkle with fresh cilantro and serve with basmati rice, fresh naan bread, and Greek yogurt or raita.
Spinach Raita
Ingredients
- 5 ounces frozen spinach
- ½ teaspoon cumin seeds
- 1 cup Greek yogurt
- ½ tsp salt
- ½ inch piece of ginger, grated
Instructions
- In a small saucepan with a lid add ¼ cup water and frozen spinach. Cover and cook until heated through. Drain spinach and let cool. When cool to the touch squeeze spinach to remove as much moisture as possible.
- Heat a small pan over low heat. When hot add cumin seeds and cook until dark and fragrant, shaking pan frequently. Remove from heat and let cool. Grind in a mortar and pestle or spice grinder.
- In a small bowl add yogurt, spinach, cumin, salt and ginger. Stir to incorporate. Refrigerate for 15 minutes before serving.
Serves 4–6
