Chana Masala

Instructions

1. 1

   Rinse

2. 2

   5 cups of chickpeas and soak them in water for 8-10 hours or overnight. After soaking, drain the water and rinse the chickpeas again.

3. 3

   In a pressure cooker or a pot, add the soaked chickpeas and 3 cups of water. Cook until the chickpeas are tender (approximately 3-4 whistles in a pressure cooker or 1 hour in a pot).

4. 4

   While the chickpeas are cooking, finely chop 1 large onion, 2 medium tomatoes, 3 cloves of garlic, 1 inch piece of ginger, and 1 green chili.

5. 5

   Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle.

6. 6

   Add the chopped onions and sauté until they turn golden brown.

7. 7

   Add the chopped garlic, ginger, and green chili to the pan and sauté for another 2 minutes.

8. 8

   Add the chopped tomatoes, 1/2 teaspoon of turmeric, 1 teaspoon of coriander powder, and salt to taste. Cook until the tomatoes are soft and the oil starts to separate from the mixture.

9. 9

   Once the chickpeas are cooked, add them to the tomato mixture along with the water they were cooked in. Stir well.

10. 10

    Add 1 teaspoon of garam masala and 1 teaspoon of amchur (dry mango powder). Mix well and let it simmer for 10-15 minutes. If the mixture is too thick, add some water to reach the desired consistency.

11. 11

    Check for seasoning and adjust salt and spices as needed.

12. 12

    Garnish with chopped cilantro before serving.

13. 13

    Serve hot with rice, naan, or your choice of bread.