Belinda's and Linda's Sat Chit Ananda's Chana Masala

Sat, implying existence; Chit, representing consciousness; and Ananda, symbolizing bliss. This recipe was prepared and given to us by a pair of levitating Canadian yoga instructors we met in the vast reaches of Patagonia, literally in the middle of nowhere. I can now understand how some people seem to walk without gravity. You'll enjoy this, we certainly did.



1 and one-half teaspoon brown mustard seeds
1 and one-half teaspoon cumin seeds
2 Tablespoons toasted sesame oil
2 cups chopped onion
1 Tablespoon minced garlic
2 Tablespoons minced ginger
1 cup chopped tomatoes
1 cup water
1 and one-half cup coconut milk
3 cups garbanzo beans, cooked
1-quarter cup tamari
1 and one-half teaspoon cinnamon powder
1 and one-half teaspoon coriander, ground
1-teaspoon cardamon powder
1-teaspoon cumin powder
1-half teaspoon thyme, ground
1-half teaspoon black pepper (ground to taste)
1-eighth teaspoon clove powder
2 Tablespoons fresh cilantro, minced
Sea salt to taste

Loving Preparation:

  1. Place brown mustard and cumin seeds in a large sauté pan and cook on medium high heat until seeds pop, about 1 minute, stirring constantly. Add oil, onion, garlic, and ginger and cook for 5 minutes, stirring frequently.
  2. Add tomatoes and cook for 5 minutes, stirring occasionally. Reduce heat to simmer, add water, tamari, spices, coconut milk, and beans and cook 25 minutes, stirring occasionally. Top with cilantro and lovingly serve (makes 3-4 servings).

Add 2 cups of finely chopped garden veggies (e.g., sweet potato, chard, and carrots), while cooking.




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