Blog #62: Chana Masala

I have a love affair with chana masala. Like, eat it multiple times a week, take pictures of it every time, tell everyone I just ate it, kind of love affair. I don't know why, but that dish is just so d*mn good.

One of the first times I ate it, I actually helped cook it! We were having a cooking 'class' with all of the USAC people, our directors, and one of our professors. Everyone was sitting around chopping onions, garlic, ginger, etc., and Dr. Chakraborty (who is an icon if there ever was one) enlisted Mary Alice, Sarah, and me to help her with the chana masala. I must say, I poured my heart into that chana, and it was delicious that day.

Now, two months have passed since I first helped to make chana masala, and I've been telling myself constantly since then that I would use the recipe Dr. Chakraborty gave me and make it for myself. But then... I never did.

Making Indian dishes, with so many different spices and ingredients and seemingly complex processes, is intimidating! Plus I had to buy all the ingredients, soak my chickpeas overnight, blah blah blah, excuses excuses, and it never got made.

Until this week.

*DUN DUN*

I made a plan. I soaked my chickpeas. I made a shopping list full of spices, and I went to the grocery store. I was dedicated.

Then, tonight, I made it. I MADE CHANA MASALA! Turns out the recipe is actually pretty simple. No biggie, to be honest. And, although I skipped a few ingredients because I didn't know what they were (please remember I have very little experience in the kitchen it is not where I belong and I mean that in many ways), and had to alter the recipe a little because of my inferior kitchen set-up, my chana turned out pretty decently. I even took it on a tour of my apartment building to let everyone have a taste!

I will be working with this recipe until I find my perfect chana masala, as everyone makes a different chana that is beautiful in its own way. One day, I will have perfected mine, and the Kailyn-chana will be a chana known worldwide. Or I'll just make it at home for myself and enjoy every bite of it. I'm happy either way.