Kala Chana Curry
This delicious curry is simple and nourishing. Feel free to experiment with additional, seasonal vegetables. We love the ghee, cilantro and lemon wedges for garnish, but don’t hesitate to add some sliced avocado if you have it on hand.
  1. Heat 2 tbsp ghee in a Dutch oven. Add cumin; fry for a minute or until browning and beginning to sizzle and pop.
  2. Add onions; fry for 5 minutes or until translucent.
  3. Add jalapeno pepper, ginger, garlic and tomatoes. Simmer for 10 minutes over med-low heat.
  4. Add salt to taste along with curry powder, garam masala and Kashmiri red chili, cooking a few minutes to blend the flavors.
  5. Add kala chana and 3 cups water to the pan. Bring to boil, then lower the heat to simmer, stirring occasionally, until the chana is tender.
  6. Adjust seasonings to taste; serve with additional ghee, cilantro and lemon wedges.