Chana Masala (dish)

Ingredients

• 150g yellow onion
• 50g (1/4 cup) - ghee/butter/oil
• 16 ounce can - coconut milk
• 15 ounce can - crushed tomatoes
• 275g - dried chickpeas
  • or 4-6 (15 ounce) cans - chickpeas
• 8g (1 tbsp) - red chili powder
• 20g (2 1/2 tbsp) - chana masala (spice)
• 4g (1/2 tbsp) - turmeric

Directions

Cooking Chickpeas

Using canned chickpeas? Skip to Final Steps.

Pressure Cooker

1. Rinse dried chickpeas and add to pressure cooker.
2. Add 3 cups of water.
3. Cook at 15 psi for 34 minutes.
4. Allow a natural pressure release.

Instant Pot

1. Rinse dried chickpeas and add to instant pot.
2. Add 3 cups of water.
3. Cook on high pressure for 37 minutes.
4. Allow a natural pressure release.

Eventual Pot

If you do not have a pressure cooker.

1. Soak dried chickpeas for 2-3 hours.
2. Drain water from soaked chickpeas.
3. Add 8 cups of water.
4. Boil for 2-3 hours on low heat.

Final Steps

1. Finely dice onion.
2. Heat ghee/butter/oil in a 5 qt pan, fry onion until golden.
3. Drain and rinse chickpeas, add to pan.
4. Add tomatoes.
5. Add water until chickpeas are covered, usually 2 cups.
6. Add spices
   • chana masala
   • red chili powder
   • turmeric
7. Bring to a boil and simmer for 30 minutes.
8. Add coconut milk and simmer for 15 minutes.