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Chana Masala or Black Chana Salad

Chana Masala

  Chickpeas:      Soak chickpeas overnight Cook chickpeas in instant pot for 30 minutes with:
  • Water
  • Salt
  • Turmeric
  • Bay leaves
  • Whole cardamom (green and black), Cinnamon stick, Cloves (packet from Indian store)
  For curry:
  • Oil in pan
  • Once it heats, toss in cumin seeds
  • Chopped yellow onion- Sauté till golden brown
  • Toss in ginger garlic paste
  • Then add tomato purée (4 tomatoes blended in blender or nutribullet)
  • Sauté till oil starts to separate
  • Add:
    • salt
    • turmeric
    • red chili powder
    • coriander powder
    • chana masala mix (store bought)
  • Toss in the cooked chickpeas with cooking water, Add water if needed
  • Simmer for 30 min on low (no lid)
  • Garnish with chopped onions cilantro n lemon juice
 

Black Chana salad:

  Black chana:   Soak black chana overnight,   Cook chickpeas in instant pot for 30 minutes with:
  • water
  • salt
  • turmeric
  Dressing:
  • Heat oil in a pan
  • Add:
    • coriander powder (take enough so that it coats all the peas)
    • chili powder
    • turmeric powder
    • little bit of Chat Masala (store bought)
  Salad:
  • Drain the cooked chana and pour the chickpeas into a bowl
  • Pour the oil with spices on to the cooked black chana
  • Add:
    • salt
    • black pepper
    • Chat masala
  • Add:
    • Chopped onions
    • tomatoes
    • boiled potatoes
    • Cucumber
    • chopped cilantro
    • Lemon juice
  • Mix everything and enjoy!

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