Chana Masala, chickpeas and coral lentils, mozzarella cheese
Delicious Indian curry where chickpeas in the mozzarella creaminess association give it a fantastic delicacy; our recipe is moderately spicy.
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Ingredients
Portions:
4
sunflower oil for cooking
1 piece
onion, finely chopped
2 cloves
garlic, minced
1 tsp
fresh ginger, grated
1 piece
small green chilli, chopped
0.5 tsp
cumin seeds
100 g
chickpeas, cooked
50 g
coral lentils, cooked
2 tbsp
tomato paste
0.5 tsp
turmeric
0.5 tsp
garam masala
0.25 tsp
ground coriander
0.25 tsp
ground white pepper
0.25 tsp
chilli seasoning
0.5 tsp
fine salt
100 g
DOP mozzarella, shredded
10 g
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat a pan over medium heat and add sunflower oil.
- Add 1 piece of finely chopped onion, 2 cloves of minced garlic, 1 tsp of grated fresh ginger, and 1 piece of chopped small green chilli to the pan and sauté until the onion is translucent.
- Stir in 0.5 tsp of cumin seeds and cook for another minute.
- Add 100 g of cooked chickpeas and 50 g of cooked coral lentils to the pan, followed by 2 tbsp of tomato paste. Mix well.
- Season with 0.5 tsp of turmeric, 0.5 tsp of garam masala, 0.25 tsp of ground coriander, 0.25 tsp of ground white pepper, 0.25 tsp of chilli seasoning, and 0.5 tsp of fine salt. Stir to combine.
- Reduce the heat, add 100 g of shredded DOP mozzarella, and stir until the cheese melts into the mixture.
- Garnish with 10 g of freshly chopped coriander before serving.
For a richer flavor, let the spices cook with a splash of water before adding the chickpeas and lentils.
Serve with warm naan or steamed basmati rice for a complete meal.