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!