Background

• Channa Masala is a classic sour chickpea dish popular in north indian restaurants
• The souring agent can be tomatoes or tamarind but this one uses tomato puree

Ingredients

• 1 cup dried chickpeas
• 28 oz canned crushed tomatoes, puree or passata
• 1 ½ white or yellow onions (2 cups)
• 4 garlic cloves minced
• 1 teaspoon ginger minced (½ inch)
• 4 whole dried red chilies (deseeded) or use fresh chili with aromatics or use hot chili powder with ground spices
• 1 Indian bay leaf (tej patta)
• 2 green cardamom pods
• 2 cloves
• 1 cinnamon stick
• 1 teaspoon amchur
• 1 teaspoon ground coriander
• ½ teaspoon kashmiri chile powder
• ½ teaspoon garam masala
• ¼ teaspoon turmeric powder
• Black pepper to taste
• 1 teaspoon salt
• Cilantro for garnish

Instructions

1. Soak the chickpeas overnight and pressure cook in an instant pot on high pressure for 20 minutes. Let the pressure release naturally.
2. Heat a deep stock pot over medium high heat and cook the onions in oil for 5-10 minutes until translucent
3. Add the whole spices and chilies to the pot with the garlic and ginger and mix
4. Cook for 1 minute, add the ground spices and cook for another 30 seconds
5. Add the tomatoes and drained chickpeas (add a bit of additional water if needed so that there is excess water to cook off
6. Cook on high for a minute and switch to a low simmer for 30-45 minutes
7. Remove the whole spices and serve with fresh cut cilantro