[Recipe]: Chana Masala

• Difficulty: Easy
• Prep time: 10 mins
• Cook time: 55 mins
• Total time: overnight soak + 1 hour
• Serves: 6

This recipe is adapted from this recipe on Swasthi’s Recipes.

Ingredients

• 1 cup prepared chickpeas or 2x 15 oz cans of chickpeas
• 1/4 cup of red lentils
• 2-3 tablespoons of olive oil
• 1/4 teaspoon of tumeric
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 2 teaspoons coriander powder
• 1/2 teaspoon cumin
• 1 1/2 cups finely chopped onions (roughly 2 large onions)
• 1 inch ginger chopped
• 5 cloves of garlic
• 1 1/2 cups of tomatoes
• 1/2 teaspoon of salt

Optional ingredients

• 1 small bay leaf
• 1 green chili slit
• 1 inch cinnamon
• 2 cloves
• 2 green cardamom

Process

• Prepare the chickpeas (if not using cans)
• Prepare the masala
• Putting it all together

Step 1: Preparing raw chickpeas

The rationale for soaking raw chickpeas is that they will have a better texture and flavor that cannot be accelerated in a pressure cooker. I haven’t confirmed this, but they’re also supposed to be easier to digest. The soaking can be skipped if using canned chickpeas.

• Rinse dried 1 cup of chickpeas thoroughly (at least a few times)
• Soak chickpeas in 4 cups of water overnight
• Drain water that chickpeas were soaked in
• Add chickpeas plus 1 1/2 cups of water to instant pot
• Add 1/4 cup of red lentils
• Add 1 teaspoon of salt
• Cook in instant pot for 18 mins on high pressure
• Check that chickpeas feel soft and tender

Step 2: Preparing the masala

• Cook in the instant pot on sautee mode
• Add oil and spices
• When oil begins to sizzle add onions (and green chili)
• When lightly golden, add garlic and ginger
• Add tomoatoes and salt
• Cook for 3-4 minutes

Step 3: Putting it all together

• Add chickpeas
• Add masala
• Add 2 cups of water
• Cook in the instant pot for 35 minutes on high pressure