Over the weekend, I had a serious craving for chana masala. This is kind of weird, considering the fact that I've only had the dish once, three years ago, and I couldn't for the life of me say if it was good or not. I scarfed it down as quickly as possible, as it was the night of my wedding and was more interested in visiting all of our guests then sitting around, savoring my meal.
This past weekend, though, I was reminiscing and wanted to recreate the dinner from the best night of my life, which occurred exactly three years ago on Tuesday. I don't know the first thing about Indian cuisine, but luckily I have an amazing friend who knows everything about it. I had been eyeing up Richa's chana masala recipe for over a year now and knew this was the perfect occasion to make it. It was my anniversary gift to myself.
I followed Richa's recipe almost to a T, only eliminating the hing and raw sugar, and substituting the chana masala spice blend with garam masala. I prepared the meal on the stovetop, rather than the pressure cooker, and it took almost no time from start to finish
The recipe did not disappoint in any way, and although I cannot say for sure, was almost definitely better than the chana masala I ate at my wedding. From the fast preparation to the perfect blend of spices, this dish warmed my heart and belly, and made me smile with complete content. There's nothing like preparing a dish from your past, and having it turn out better than remembered.