Channa Masala

Solar oven channa masala from the Solavore blog.

If you love Indian flavors, this is a wonderful set it and forget it recipe. You can't overcook it, just let the spices mingle and develop all day long in the solar oven. If desired, use your second pot for brown rice.

  • 1 tbsp. butter

  • 1 large onion, diced

  • 2 cloves garlic, minced

  • 1 tbsp. ginger, minced

  • 1 jalapeno, seeded and diced

  • 1 tbsp. coriander

  • 2 tsp. cumin

  • 2 tsp. paprika

  • 2 tsp. garam masala

  • 1 tsp. ground turmeric

  • 14 oz. diced canned tomatoes and juice

  • 1/3 cup vegetable broth

  • 30 oz. canned chickpeas, drained and rinsed

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 1 lemon

Melt the butter in a large skillet over medium heat. Add the onions and cook for 10-12 minutes until translucent. This step can also be done in the solar oven by letting the onions, garlic and butter cook in a covered graniteware pot for 30-40 minutes. Add the garlic, ginger, and jalapenos. Cook for 2-3 minutes until fragrant. Add the coriander, cumin, paprika, garam masala, and turmeric. Cook for 30 seconds until fragrant. Add the tomatoes and stir. Pour everything into your graniteware pot along with the chickpeas, broth, salt, and pepper.

Place covered pot in your pre-heated Solavore Sport and let cook for 4-6 hours. You can let this cook all day long if you prefer. Squeeze lemon juice in before serving.

Print Friendly and PDF