In a small capacity pressure cooker, add
1 ½ cups dried chickpeas
4 cups water.
Allow to soak for eight hours. Close the cooker and turn heat to medium high. After the first blast of steam, turn the heat to medium low and cook for 25 minutes (this will vary by cooker, check the manufacturer’s instructions).
While the chickpeas cook, add
1T canola oil
To a skillet on medium-high heat. While the oil shimmers, add
1t iodized salt
2t black mustard seeds
4t cumin/coriander, ground
2t whole cumin
1t chilli powder
3t chana masala
The spices will darken and turn fragrant. Chop finely and add
1/2 small yellow onion.
After onion has started to turn golden, add
One can petite dice tomatoes, or 4 finely diced roma tomatoes.
Reduce heat to medium and stir occasionally until mixture has thickened. Drain the chickpease and reserve the liquid. Add the now-cooked chickpeas to the spices and tomatoes; stir to combine. Use the reserved cooking liquid to thin the sauce if needed.
Stir to combine; serve immediately, with brown basmati rice and papad.
I start with authentic spices from India, no exceptions. I used to cook Indian food from recipes and supermarket curry powders. It tasted like decent spicy food, but not like Indian food, until I started using Khyati’s special blends. Buy the chana masala blend prepackaged at any Indian grocer. Chana Masala is a huge favorite of my daughter’s. To cut the spiciness, mix the rice and chana with plenty of full-fat yogurt. Ainsley enjoys adding her own yogurt and adjusting the “spicy mouth.”
Per 1 ½ cup serving (please note these are estimates, not a diet plan):
Fat: 14 g
Carbohydrates: 78.6 g
Protein 23.7 g
Fiber: 20.3 g
Prep time: 20 min
Cook time: 55 min
Taste: [rate 5]
Ease: [rate 3]