Chana Masala
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Chana masala is a popular dish in Indian and Pakistani cuisine. The main ingredient is chickpeas. You can vary the spice level depending on student preference.
Process #2 – Same day service
Servings: 50
Ingredients
1 gallon Pureed tomatoes and sauce, canned
10 pounds 6 ounces (1 ½ gallons + 1 cup or 2 1/2-#10 cans) Garbanzo beans, drained
1 cup Olive or vegetable oil
3 lbs. Onion, diced
1/2 cup + 1 teaspoon Cumin, ground
¼ cup + ½ teaspoon Salt
½ cup + 1 teaspoon Garlic powder
½ cup + 1 teaspoon Ginger, ground
1/2 cup Chili powder
1 cup Cilantro, dried
2 tablespoons Turmeric, dried
1/4 cup Garam Masala (spice blend)
3/4 cup Lemon juice
Rice preparation
6 ½ pounds Brown rice, dry
½ gallon + 1 pint Water
Servings: 100
Ingredients
2 gallons Pureed tomatoes and sauce, canned
20 pounds 12 ounces (3 gallons + 1 pint or 5-#10 cans) Garbanzo beans, drained
1 pint Olive or vegetable oil
6 pounds Onion, diced
1 cup + 2 teaspoons Cumin, ground
½ cup + 1 teaspoon Salt
1 cup + 2 teaspoons Garlic powder
1 cup + 2 teaspoons Ginger, ground
½ cup Chili powder
1 pint Cilantro, dried
1/4 cup Turmeric, dried
1/2 cup Garam Masala (spice blend)
1 1/2 cups Lemon juice
Rice preparation
13 pounds Brown rice, dry
1 1/4 gallons Water
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
Rice
1. Prepare rice by combining with water and cooking. Fluff. Place in warmer until service.
*Recommended cooking method: Steam covered for approximately 15 minutes.
Alternative cooking methods:
a. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes.
b. Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat.
Chana Masala
2. Heat oven to 350°F.
3. Combine all ingredients, except for garam masala, lemon juice and rice, into a steamtable pan.Stir and cover.
4. Place in oven for approximately 20 minutes, until product is heated.
5. Add garam masala and lemon juice to the chickpea mixture and mix until well combined.
6. Serve over rice.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Nutrition information
Calories: 463 Total Fat: 9g Saturated Fat: 1g Monounsaturated Fat: 5g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 83g Fiber: 13g Total Sugar: 12g Protein: 15g Sodium: 780mg Vitamin A: 30μg Vitamin C: 14mg Calcium: 98mg Iron: 5mg Folate: 101μg
