Chana Masala

Instructions

1. 1

   Rinse

2. 2

   5 cups of chickpeas and soak them in water for 8-10 hours or overnight.

3. 3

   Drain the soaked chickpeas and add them to a pressure cooker with fresh water. Cook for about 20 minutes or until they are soft and tender.

4. 4

   Finely chop the onion, tomatoes, garlic, ginger, and green chili.

5. 5

   Heat oil in a pan and add 1 teaspoon of cumin seeds. Let them sizzle for a few seconds.

6. 6

   Add the chopped onions and sauté until they turn translucent.

7. 7

   Add the chopped garlic, ginger, and green chili. Cook for another 2 minutes.

8. 8

   Add the chopped tomatoes and cook until they soften and become mushy.

9. 9

   Add 1/2 teaspoon of turmeric, 1 teaspoon of coriander powder, and 1 teaspoon of garam masala. Mix well and cook for a minute.

10. 10

    Add the cooked chickpeas along with the water they were cooked in. If needed, add more water to achieve the desired consistency.

11. 11

    Add salt to taste and 1 teaspoon of amchur (dry mango powder). Let the chana masala simmer for 10-15 minutes.

12. 12

    Garnish with chopped cilantro before serving.

13. 13

    Serve hot with rice, naan, or your favorite Indian bread.