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)
- 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
- 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)
- 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!