Egg Salad with Stone Ground Mustard and Pickled Celery

There is something about the
flavors in this masala that make my heart flip flop.  The flavors are
rich, warm and comforting and my house smelled so good while I was making
it.  (I actually made it the day before my family ate it and was so
tempted to have it for dinner the night I made it.  It smelled almost too
good to wait.)  I really, really love this and was so happy that there was
just enough left over for my lunch the next day.    

Chana Masala







1/4 cup olive oil



1 medium onion, chopped



2 medium cloves garlic, minced



1 teaspoon cumin seeds



1/2 teaspoon ground coriander



1/4 teaspoon ground ginger



1 teaspoon garam masala, plus
more for serving



3 cardamom pods, lightly crushed
under the side of a knife



1 teaspoon salt, or to taste



Water



1 28-ounce can whole peeled
tomatoes



1 tablespoon coarsely chopped
cilantro leaves, plus more for serving



Pinch of cayenne



2 15-ounce cans chickpeas,
drained and rinsed



1/3 cup to 1/2 cup whole milk
plain yogurt (optional)



Lemon wedges (optional), for
serving







Pour the olive oil into a Dutch
oven and warm it over medium heat.  Add the onion, and cook, stirring
occasionally, until deeply caramelized.







Reduce heat to low.  Add
the garlic, cumin seeds, coriander, ginger, garam masala, cardamom pods, and
salt and cook, stirring constantly, until fragrant and toasty, about 30
seconds.  Add 1/4 cup water and stir to scrape up the brown bits from the
bottom of the pan.  Cook until the water has evaporated completely.  Pour
in the juice form the can of tomatoes, followed by the tomatoes themselves,
using your hands to break them apart as you add them to the pan.







Raise the heat to medium, and
bring the pot to a gentle boil.  Adjust the heat to maintain a simmer, add
the cilantro and cayenne, and continue to cook gently, stirring occasionally,
until the mixture reduces and begins to thicken, about 5 minutes.  Add the
chickpeas, stirring well, and cook over low heat for 5 minutes.  Add 2 tablespoons
water and cook for another 5 minutes.  Add 2 tablespoons water and cook until
it is absorbed, a few minutes more.  Taste, and adjust the seasonings if
necessary.



Stir in yogurt, if you
like.  Or leave it out, and serve with a squeeze of fresh lemon
juice.  Sprinkle with chopped cilantro.







*I chose not to stir in the yogurt, but served it on the side for dolloping.



*When I made this for dinner for my family, I served it over rice.  For lunch the next day, no rice just warm soft pita bread for dipping and scooping.







Recipe from A
Homemade Life by Molly Wizenberg