Channa Masala or Chole Masala

Prep time: 8-10 hours

Cooking time: 40-45 minutes

Serving- 4

Ingredients:

1. Chickpeas (kabuli chana)- 1 1/4 cups

2. 2 tablespoons vegetable oil

3. 1 teaspoon cumin seeds

4. 1 medium yellow onion, small dice

5. 4 teaspoons peeled, finely chopped fresh ginger (from a 2-inch piece)

6. 4 medium garlic cloves, finely chopped

7. 2 green chilies, stemmed and finely chopped

8. 2 medium sized tomatoes (Pureed or Grind)

9. 2 teaspoons garam masala

10. 1 teaspoon ground coriander

11. 1 teaspoon kosher salt, plus more for seasoning

12. 1/2 teaspoon turmeric

13. 1/2 cup water

Method 

• Soak channa overnight. Drain, add three cups of water & salt then cook them in a pressure cooker till it becomes soft. 
• Heat the oil in a large frying pan over medium heat until shimmering. Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger, garlic, and chilies and season with kosher salt. Cook, stirring occasionally, until the onions have softened, about 6 minutes.
• When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 1 minute.
• Add the tomato puree, the boiled channa, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes.
• Serve with poori or chapatis or plain/ jeera rice.