I dare you to step out of your comfort zone and try this. Not only is this high on flavor, but is also low in calories. Directly minus the calories from the oil you would use otherwise for a chana masala.

It takes some time getting used to this type of cooking, but patience and good thick bottomed utensils are the trick. A good quality non-stick pan is recommended, but I prefer going with steel. Non-stick is a bit more forgiving, and does not burn your food too soon if you happen to get caught in something else. With the steel, you have to be more vigilant.

I am using a conventional spice combination with a few different ingredients. I am adding some mushrooms here. They are entirely optional but they gave a very strong heady flavor to the dish. I am also using some finely chopped apple as a sweetener, instead of straight sugar or substitutes. Using chopped onions and tomatoes instead of a masala paste makes this chunky and rustic.

The recipe for chana masala with zero oil is as follows –

This is a great meal idea for those on the McDougall or Eat to Live plans, provided you follow general guidelines regarding salt intake, or how much rice or beans to eat etc.