On August 18, 2012, Rani's World Foods opened their third retail/grocery store, and I along with my husband, had the privilege of attending their Grand Opening. Someone recently asked me what inspires me, well I suppose everything does. I take inspiration from all those around me.
Take Rani's World Food Co-Founders, Suneel and Anu Chander. An ambitious couple who has what it takes to make things happen. They don't just think of great ideas, they act on them! No matter how hard a path is to reach a certain goal, they will do all in their power to make it happen. They are my inspiration to write my first blog with Patch.
So back to the Grand Opening ... WOW! So many people, waiting in line for hours before their opening on a HOT morning. Who thought it could be so HOT at 9am. The line to check out your groceries was LOOONG, it curled around two aisles, but it moved fast. Thanks to their organizational skills and helpful staff members.
The aisle I think that stood out to me was their spices! They have their own spice line simply called Rani. For those who cannot make it out to Diamond Bar any of the grocery stores on the popular Pioneer Boulevard 'Little India' in Artesia will have it. Today using Rani's spices I have a Chana Masala recipe. (Spiced Garbanzo Bean).
Chana are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.
Chana Masala Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
1 - 16 oz can chickpeas rinsed and drained (also called garbanzo beans)
or for best results cook dry kabuli chana in water
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
1 chopped tomato
juice from one lemon (approx. 2 tbsp)
1/2 tsp Rani's Curry Powder
1/2 tsp Rani's Coriander Powder
1/2 tsp Rani's Cumin
1/2 tsp Rani's Garam Masala
Salt to taste
Cilantro and Rani's Chaat Masala for Garnish
In a large skillet or Tava, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
Add chana with spices and sautee for 1 minute. Add 1/2 cup water, tomato, lemon juice and salt to taste, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.
Garnish with fresh chopped cilantro and a sprinkle of Chaat Masala and enjoy your chana masala with some Pita or over basmati rice.
Owner/Chef at in Artesia
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