CHANA MASALA

INGREDIENTS

FOR PRESSURE COOKING:

• 1 CUP CHICKPEA / CHANA

• WATER, FOR SOAKING

• ¼ TSP BAKING SODA

• ¾ TSP SALT

• 3 CUP WATER, FOR PRESSURE COOKING

FOR CURRY:

• 2 TBSP GHEE / CLARIFIED BUTTER

• 2 TBSP CHANA MASALA POWDER

• 3 POD CARDAMOM

• 1 BAY LEAF

• 1 TSP CUMIN / JEERA

• 1 ONION, FINELY CHOPPED

• 1 CHILLI, SLIT

• 1 TSP GINGER GARLIC PASTE

• ½ TSP SALT

• 2 CUP TOMATO PUREE

• 2 TBSP CORIANDER, FINELY CHOPPED

INSTRUCTIONS

PRESSURE COOKING CHANA:

1. FIRSTLY, IN A LARGE BOWL TAKE 1 CUP CHICKPEA AND SOAK IN ENOUGH WATER FOR 8 HOURS.

2. TRANSFER THE SOAKED CHICKPEA TO A PRESSURE COOKER.

3. ADD ¼ TSP BAKING SODA, ¾ TSP SALT AND 3 CUP WATER.

4. PRESSURE COOK FOR 5 TO 6 WHISTLES OR UNTIL THE CHANA IS COOKED WELL.

CHANA MASALA CURRY PREPARATION:

1. FIRSTLY, IN A LARGE KADAI HEAT 2 TBSP GHEE AND SAUTE 3 POD CARDAMOM, 1 BAY LEAF, 1 TSP CUMIN UNTIL SPICES TURN AROMATIC.

2. ADD 1 ONION, 1 CHILLI, 1 TSP GINGER GARLIC PASTE AND SAUTE UNTIL THE ONIONS TURN BROWN

3. FURTHER ADD IN 2 TBSP OF CHANA MASALA AND ½ TSP SALT. SAUTE ON LOW FLAME UNTIL THE MASALA TURN AROMATIC.

4. NOW ADD 2 CUP TOMATO PUREE AND MIX WELL. TO PREPARE TOMATO PUREE, BLEND TWO RIPENED TOMATOES TO A SMOOTH PASTE WITHOUT ADDING ANY WATER.

5. SAUTE UNTIL THE OIL SEPARATES FROM THE MASALA PASTE.

6. NOW ADD IN PRESSURE COOKED CHANA AND MIX WELL ADJUSTING CONSISTENCY AS REQUIRED.

7. COVER AND SIMMER FOR 10 MINUTES OR UNTIL THE FLAVOURS ARE WELL ABSORBED.

8. FINALLY, ENJOY 2 TBSP CORIANDER AND ENJOY CHANA MASALA WITH ROTI, PURI OR HOT STEAMED RICE.