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; 3/4 cup water; 2/3 cup canned chickpeas, drained and rinsed; 7 large egg whites; 1 tsp canola oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, minced; 1/4 cup crushed tomatoes; 1 tsp garam masala; 1/4 tsp ground turmeric; 3/4 tsp ground cumin; 1/2 tsp salt; 1 tbsp lemon juice; 1/4 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 25 min

Combine the rice and half the water in a small saucepan. Bring to a boil over high heat, 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 10-inch skillet over medium heat. Add the onion and cook for 5 to 6 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the garam masala, turmeric, cumin, and half the salt to the skillet. Stir constantly for 1 minute to toast the spices until they smell deeply fragrant.
Stir in the crushed tomatoes, chickpeas, and the rest of the water. Lightly mash a few chickpeas against the side of the pan with a wooden spoon to thicken the base. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
Slowly pour the egg whites into the simmering sauce while stirring gently and constantly so they form small, soft curds that thicken the curry. Cook for 2 minutes until the whites are fully set and the sauce is creamy. Done when set and opaque, 160°F.
Remove from heat and stir in the lemon juice and the rest of the salt. Fluff the rice with a fork and place on a plate. Spoon the chana masala over the rice and garnish with chopped cilantro.

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Instructions

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