Mango Chana Masala
It is the most wonderful time of the year….
Not because the spring weather in Houston is positively happiness (it is!) or it is the beginning of a cycling season (it is!)…. but it is the beginning of mango season and now we live closer to the mangoes!
Nearly every year, Rob will hunt down Alphonso mangoes. The fancy mangoes flown in from India. I am not sure whether they will be coming to Houston, but it does not matter. There are cheap and plentiful Mexican Ataulfos to be found. Last week, we picked up a whole case for $5. (We split it with a friend to keep our eating crop fresh. I know we’ll be replenishing a few times, no worries)
We tend to keep the mangoes plain and unadorned (at least I do, Rob adds it to his breakfast granola) but used some frozen mangoes for this fun twist on chana masala. It kind of a combination of my Mango BBQ Beans combined with Indian flavours. While I have used amchoor powder (raw mango powder) to make a nice chana masala, this was a fun twist since it was hot and sweet, too. The heat came from our newest infatuation: roasted hatch chiles. The flavours complemented each other nicely, especially with the tang from the tomatoes and the earthy tones from the cumin, mustard seeds and garam masala, too. Not too overly spiced.
Rob actually made a double batch of this and we shared it with friends. We told them to give an honest opinion of the dish. It was the first time we tried it, so we could handle their feedback. Like us, they loved it! And I hope you do, too.
Here’s to a prosperous mango season!
Mango Chana Masala
Adapted from Peachy Palate
1 tbsp coconut oil, or oil of choice
1 tsp cumin seeds
1/2 tsp mustard seeds
1 medium onion, chopped
1/2 tsp minced fresh garlic
1.5 tsp fresh ginger, grated
1/2 tsp ground cumin
3/4 tsp garam masala
3/4 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp sea salt, or to taste
14 oz can diced tomatoes, juices included
1/2 4-oz can roasted hatch chiles
1.5 tsp tomato paste
2 cups cooked chickpeas, rinsed and drained if canned
1/2 cup pureed mango
cooked rice, to serve
1. In a large pot over medium heat, heat oil. Once hot, reduce heat to medium-low and add cumin and mustard seeds. Cover and shake occasionally, being careful the seeds to do not fly away or burn.
2. Raise the heat to medium and stir in the onion, sauteing for 5 minutes, until softened. Stir in the garlic and ginger, and cook until fragrant, around 1-2 minutes. Add the ground cumin, garam masala, coriander, turmeric, salt, and cook for 2 minutes more.
3. Deglaze with the tomatoes (including their juices) and stir to combine. Raise heat to high and bring to a boil. Add the chickpeas and hatch chiles, cover and reduce heat to low. Simmer for 15 minutes until slightly thickened. Stir in mango puree.
4. Serve overtop cooked rice and sprinkle with fresh chopped cilantro, if desired.