Yeast/Mold/Candida Diet-Friendly Recipe: Chana Masala!

22 Feb

I know what most of you must be thinking.  Chana ma – who – a?  Chana masala is an Indian dish which features chickpeas in a spiced tomato sauce.  If you’ve never had the pleasure of eating it, I HIGHLY recommend you give this recipe a go.  It’s truly amazing!  If you’ve had the pleasure of eating chana masala in the past, I strongly recommend you try out this recipe as well.  It’s time to honor those tomatoes I missed so dearly during the month of January.  The original recipe was found at: .  I modified the recipe just slightly and made a smaller quantity.  As much as I would have loved to eat the larger quantity, I was low on ingredients.  This recipe yields about 3 or 4 servings.  Enjoy (and feel free to invite me over for dinner should you decide to make this ;-))

Chana Masala: Part 1 – The Spice Blend:

*2 tsp cumin

*1/2 Tbsp coriander

*1/2 tsp ground turmeric (what gives curry its yellow tint)

*1/4 tsp fennel seeds, chopped

*1/4 tsp cardamom

*1/8 tsp cinnamon

*Pinch ground cloves

*1/8 tsp ground cayenne pepper (optional & more/less to taste)

*1/2 tsp garam masala (optional but awesome)

Chana Masala Part 2 – Ingredients + Directions

*1 1/2 Tbsp coconut oil

*1 small/medium red onion, sliced in medium pieces

*1/4 tsp red pepper flakes

*2 large cloves garlic, minced

*1/2 heaping Tbsp minced fresh ginger

*2 Tbsp finely chopped fresh cilantro

*1 1/2# tomatoes, diced (~3 medium tomatoes)

*Fresh black pepper

*1/2 tsp salt

*2 cups prepared chickpeas(or 1-15-oz can chickpeas) – I recommend the dried chickpeas from scratch since they are the star of the recipe, but if canned means you’ll actually make it, then go that route!

*Juice of 1 lime

*Juice of 1/2 lemon

Directions: Preheat a large pan over medium heat.  Meanwhile, mix together the spice blend in a small bowl.  When the pan is hot, saute the onion in the coconut oil for ~10 minutes until nicely browned.  While onions saute, prep the other veggies.  Add garlic, ginger, and red pepper flakes & saute until fragrant ~30 seconds.  Add the cilantro and saute until wilted.  Add spice blend & toss to coat the onions, lettting the spices toast a bit(~1 minute/so).  Add the tomatoes & mix well.  Add salt, pepper, & chickpeas.  Cover the pan and bring the heat up a bit.  Let cook a few minutes at this higher heat.  Remove the lid and cook for 20 more minutes on low heat, so that the flavors meld and the sauce thickens.  Add lime and lemon juice.  Let sit for 10 minutes or so off the heat before serving.  Serve with brown basmati rice & garnish with cilantro.  I have been allowing myself ~2 cups of whole grains per day and 1 1/2 cups legumes per day on this diet.  I ate 1 cup of the masala over 1/2 cup of rice and found it to be a perfect ratio!

It’s food like this that gives me hope!  An existence without sugar or animal products doesn’t seem so bleak with meals like this around.


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