This is not the authentic recipe of chana masala. This is simply the way my mother use to make chana masala for us.This chana masala is not very spicy like the real version. I love this so much.
- Soak 1 cup of dried chick peas in water ovenight. Do not discard this water. Cook the soaked chickpeas in your pressure cooker adding 1/2 of a medium tomato (finely chopped), 2 slit greenchillies, 1 cup of thinly sliced onions, 4 big garlic cloves (chopped), 1 tbsp of julienned ginger, 1 tsp of salt & 2 cups of water in which you had soaked the chick peas. Simmer for 25 minutes after the first whistle.Open the cooker only when the pressures completely subside.
- In a wok, heat 1 tbsp of coconut oil & add a few curryleaves. Stir in 1.5 level tbsp of coriander powder, 3/4 tsp of red chilly powder, 1/4 tsp of turmeric powder, 1/2 tsp of pepper powder & cook for 2 minutes on low heat.
- Add the cooked chana along with any left over water & 2 heaping tbsps of coconut milk powder ( mixed with a little water). Cook on medium high heat for 5-7 minutes or till most of the water evaporates. Finally add 1/2 tsp of garam masala powder & mix.
- Serve hot with rice or any flat brerad of your choice.