Name: Chana masala with basmati rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 2/3 cup water; 1 tsp salt; 1 tsp canola oil; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/2 (15-oz) can chickpeas, drained and rinsed; 1/3 cup crushed tomatoes; 1 1/2 tsp garam masala; 1/4 tsp ground turmeric; 3/4 tsp ground cumin; 1/4 cup fresh cilantro, chopped; 6 large egg whites; 1 1/2 tsp lemon juice

Instructions

Prep 15 min · Cook 25 min

In a small saucepan, combine the rice, 1/3 cup of the water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, garam masala, turmeric, and cumin, and cook for 1 minute until fragrant.
Add the chickpeas, crushed tomatoes, the remaining 1/4 cup of water, and the remaining salt to the skillet. Reduce heat to medium-low, cover with a lid ajar, and simmer for 10 minutes. Mash a few chickpeas against the side of the pan with a spoon to thicken the sauce.
Turn the heat to low. Pour the egg whites over the chickpea mixture and let sit for 20 seconds. Stir gently for 3 minutes until the egg whites are opaque, white, and set into soft curds with no liquid remaining. Stir in the lemon juice. Done when egg whites are opaque and set, 160°F.
Fluff the rice with a fork and place it on a plate. Top with the chana masala and garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

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