Chana Masala and the Art of Resting: A Story + Recipe

Every November, as the days grow shorter and the to-do lists grow longer, something beautiful happens inside our little studio on Kent Island: you show up.
For yourselves.
For each other.
For the simple ritual of feeling good.

Our annual Stretch Your Limits Challenge has become one of my favorite Soul Society traditions because it captures everything I love about this community. It’s 30 days of cheering each other on, carving out space in a season that tries to pull us in every direction, and remembering that we are allowed—not just allowed, but invited—to take care of ourselves even when life is full.

And every year, you blow me away. Watching you walk through the door with messy buns and holiday shopping bags, or squeezing in class between school concerts and travel, or simply deciding, “Yes, I’m doing this for me,” is endlessly inspiring. Your dedication is a reminder that consistency isn’t about perfection; it’s about devotion. About returning to yourself again and again.

Celebrating Together

We wrapped up this year’s challenge on Friday, December 5 with a little party—my favorite kind, filled with laughter, warmth, yoga glow, and the generosity of local businesses who always show up for us. I love spotlighting these partners each year. Their raffle prizes aren’t just “things.” They’re reminders that our community extends far beyond our four studio walls. Kent Island is full of small businesses with big hearts, and bringing them into this tradition feels like weaving more threads into the Soul Society tapestry.

Thank you to the following businesses who contributed this year:

The Chana Masala Moment

This year, I added something new: homemade chana masala.

Chana masala is a classic North Indian dish made with tender chickpeas simmered in tomatoes, onions, garlic, ginger, and a blend of warming spices like cumin, coriander, garam masala, turmeric, and chili. It’s hearty, cozy, and deeply nourishing—the kind of food that warms you from the inside out.

What I love about chana masala is that it carries a tradition of slow cooking and shared meals. In many Indian households, it’s a staple comfort dish—something that feeds a crowd, gathers people around a table, and always tastes even better the next day. Letting it rest is part of the magic. As the spices meld, the flavors deepen and become more harmonious, almost like the dish needs a little stillness to truly become itself.

That’s what struck me while I was cooking it these past few months: the patience, the layering, the intention behind every step. And how resting—true, unhurried resting—is just as essential as the heat and effort. Just like savasana at the end of class.

Where the magic happens

All the chopping, the layering of spices, the slow simmer, the careful timing—it’s the warm-up, the sun salutations, the twists, the balancing, the grounded postures. Each step adds depth. Each ingredient brings complexity. Each moment builds toward something you can only taste at the very end. It needs to rest to become everything it’s meant to be.

During savasana that night, with the gentle scent of spices lingering in the studio air, I shared this with the room. Because just like chana masala, we also need time for our efforts and experiences to settle. All the heat, movement, breath, and effort in class doesn’t come together until we rest. Savasana is what allows everything to absorb, integrate, and unfold.

You can absolutely skip savasana… but something will be missing. The deep flavor. The fullness. The part where the magic lands.

Just like the chana masala, savasana is where everything becomes complete.

Celebrating You—Every Step, Every Class, Every Return

If you joined us for the challenge this year, thank you—from the bottom of my heart. Whether you made it to all 20 classes or three, whether you started strong or slid in at the end, whether it was your fifth challenge or your first… I’m proud of you. Your commitment to yourself is beautiful.

And if you didn’t join us this time? Don’t worry—there’s always another opportunity to stretch your limits, recommit to your wellbeing, and be part of something special here at Soul Society.

Here’s to rest, resilience, community, and the subtle magic that always rises to the surface when we give ourselves space to slow down.

By Request: My Chana Masala Recipe

Here’s my go-to Chana Masala recipe—simple, cozy, and perfect for a winter evening.

Ingredients

  • 2 tablespoons ghee

  • 1 bay leaf

  • 1 large yellow onion finely diced

  • 2 teaspoons ginger paste

  • 2 teaspoons garlic paste or minced garlic

  • 1 small can green chilis

  • 1 can diced tomatoes

  • 1 can tomato sauce

  • 1 to 2 tablespoons chana masala spice blend add more to taste. (Yes, I bought most of the spices from Amazon and use them to make a fresh spice blend each time I make this recipe)

  • 1½ teaspoon kosher sea salt

  • ¼ teaspooon ground turmeric

  • 1/4 - 1/2 teaspoon garam masala

  • 1 teaspoon kashmiri red chili powder

  • 1 cup water or vegetable broth

Instructions

  • Rinse two cans of chickpeas well and set aside.

  • Heat ghee in a medium skillet. Add bay leaf and onions. Sauté on medium heat until the onions turn light golden brown, about 8 to 10 minutes. Use a lid to speed up cooking while mixing in the onions frequently. Add ginger paste, garlic paste, and green chili. Mix well and cook for another minute.

  • Add tomatoes and tomato sauce and cook for 5 minutes stirring a few times until the tomatoes are soft and mushy.

  • Mix well with chana masala spice blend, salt, turmeric, and red chili powder.

  • Add 1 cups of water or broth.

  • Using an immersion blender, blend the curry to a chunky-smooth consistency. If you prefer, add some of the chickpeas and blend for a thicker curry.

  • Add rinsed chickpeas and more water or broth, a half cup at a time, to bring the curry to your desired consistency.

  • Add salt to taste, 1/4 teaspoon at a time.

  • Reduce heat and simmer for 5 - 10 minutes, then let cool completely and tuck away in the refrigerator for 1 - 2 days.

  • Reheat in a dutch oven or slow cooker and garnish with Kasoori methi and cilantro. Serve with steamed basmati rice*

The BEST Local Chana Masala

I would be remiss if I didn’t mention where to find the absolute most tasty chana masala locally. 4 Sisters Kabob and Curry in Stevensville and Easton serves an incredible dish that will satisfy your every taste bud. I don’t know what they do, but I have yet to recreate it like theirs. Do yourself a favor and order carry out for lunch or dinner.

xoxo,

Julia

* I may be able to make a complicated chana masala recipe, but simple things like rice aren’t in my wheelhouse. When I make this at home, I serve my chana masala with a quick and easy microwavable Turmeric Basmati rice from Tasty Bite. It’s available at Whole Foods and possibly Food Lion and Safeway but I haven’t checked there. And if you didn’t know, Whole Foods delivers through Amazon. You’re welcome.

Julia Collins