Style Chana Masala - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Alkaline Chana Masala - Dr. Sebi's Cell Food

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Originated in Northern India, this recipe is the Dr. Sebi-approved version of the traditional dish.


  • 3 tbsp grapeseed oil
  • 1 medium white or yellow onion, finely diced
  • 1 tbsp ground oregano
  • 3/4 tsp sea salt
  • 2 tsp ground cloves
  • 1/2 cup fresh approved herbs, chopped
  • 2 bell peppers
  • 1 tsp habanero
  • 1 cup finely diced plum tomatoes
  • 2-3 cups cooked chickpeas (garbanzo beans)
  • 2-3 tsp date sugar
  • 2 tbsp key lime juice
  • Cayenne pepper, to taste
  • Basil (optional) 1/4-1/2 a cup


  1. Heat a large pot over medium heat. Once hot, add grapeseed oil, onion, oregano, and one-third of the salt.
  2. Finely mince the peppers and fresh herbs and add to the pan with the onions.
  3. Next, add the basil and the habanero powder, and stir to coat. Add a little more grapeseed oil at this point if the pan is looking dry.
  4. Add the plum tomatoes and chickpeas and remaining sea salt. If the mixture looks a little too thick, add up to 1 cup of water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
  5. Increase heat to medium-high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
  6. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more sea salt for saltiness, habanero powder or cayenne pepper for heat, or a bit of date sugar for sweetness.
  7. Remove from heat and add key lime juice. Stir to mix, then let cool slightly before serving.