Indian/New Orleans Chana and Red Bean Masala with Rice Roti

Serves 5

2 tablespoons vegetable oil, divided

1½ tablespoons extra-virgin olive oil

6 oz. cajun-style andouille sausage, cut crosswise into ¾-inch chunks

1 large onion, chopped, divided

½ stalk celery, chopped, plus celery leaves for garnish

½ bay leaf

½ teaspoon dried thyme

Pinch cayenne pepper or a few dashes hot sauce

Salt and pepper

2 cloves garlic, chopped

1½ cans (15 oz. each) kidney beans, rinsed

½ cup chicken stock

1 fresh green chile, such as serrano, chopped

2 cloves garlic, finely chopped

½ teaspoon grated fresh ginger

1 teaspoon garam masala

1 large tomato, chopped (about 1½ cups)

1½ tablespoons chopped cilantro, divided

1 tablespoon salt, divided

1 15-oz. can chickpeas, rinsed

½ tablespoon fresh lemon or lime juice, plus 2 lemon or lime wedges

1 cup long-grain rice, rinsed

1¼ cups water, divided

1 cup flour

1. In a dutch oven, heat 1 tablespoon vegetable oil and all of the olive oil over medium heat. Add the sausage, half of the onion, celery, bay leaf, thyme, and cayenne; season with salt and pepper. Cook, stirring occasionally, 5 minutes. Add remaining onion and cook, stirring occasionally, 5 to 7 minutes. Stir in the chopped garlic and cook for another 30 seconds.
2. Using a fork, mash ¼ cup beans and add them to the pot. Add the remaining beans and the stock; bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, 5 minutes. Add the chile, finely chopped garlic, ginger, and garam masala and cook for 30 seconds. Add the tomato, half of the cilantro, and ½ tablespoon salt and simmer gently until saucy, about 5 minutes. Stir in the chickpeas and simmer for 10 minutes. Stir in the lemon juice. Cover and set aside to keep warm.
3. Meanwhile, in a medium saucepan, combine the rice and 1 cup water. Cover and cook over medium-low heat until the water is absorbed and the rice is cooked through, 20 to 22 minutes. Remove from the heat and cover for 5 minutes; mix with flour and remaining salt in a large bowl. In a small skillet, heat the remaining vegetable oil over high heat until very hot, about 1 minute. Drizzle it over the rice/flour mixture. Pour in remaining water in a slow stream, mixing with a wooden spoon. Add up to 1 tablespoon more water, ½ tablespoon at a time, until the dough holds together when pinched. Working by hand or using a standing mixture fitted with a dough hook, knead the dough until smooth and firm, about 10 minutes by hand or 5 minutes by mixer. Cover and let rest for 10 minutes.
4. Divide the dough evenly into 8 balls. Roll each ball into a 6-inch round (about ¹/₁₆-inch thick). Cover with a damp cloth or plastic wrap.
5. Meanwhile, wipe the inside of a medium nonstick skillet with an oiled paper towel and heat over medium heat until hot but not smoking. Working with 1 dough round at a time, place the dough into the pan and cook until brown in spots, gently pressing the air bubbles with the back of a spatula to expel the air, about 30 seconds. Flip and continue pressing for about 15 seconds. Transfer to a plate and brush with some of the butter. Repeat with the remaining rounds and butter.
6. To serve, spoon the masala evenly into individual bowls. Top with the remaining cilantro, the celery leaves, and the lemon wedges. Serve with the bread.