Kala Chana

Ingredients

• 1 cup Kala chana
• 1 black cardamom
• 2 bay leaves
• 1 inch piece of cinnamon
• 6 black peppercorns
• 3 tbsp ghee (or vegetable oil)
• 2 large onions
• 5 garlic cloves
• 2 inch piece of ginger
• 1/2 tsp turmeric
• 1 tsp paprika
• 1 tbsp coriander powder
• 1 tbsp chana masala ((or garam masala or similar spice mix))
• 8 oz tomato sauce
• 1/2 tsp kasoori methi
• 1 tbsp ghee (or butter)
• cilantro ((garnish))

Instructions

2. Wash kala chana, soak for 6-8 hours (or overnight)

3. Add chana and 3 cups of water to Instant Pot (or pressure cooker)

4. Add bundle of spices: cinnamon, peppercorn, bay leaves and 1 black cardamom pod. You can wrap them in cheesecloth, throw them in loose to fish out later. You can also leave them in when serving. It is typical with Indian food to have some whole spices incorporated that are not meant to be eaten.

5. Cook in Instant Pot for 30 minutes. Allow natural pressure release for about 20 minutes.

7. Heat 3 tbsp ghee or vegetable oil in a pan over medium-high heat

8. Make a paste of garlic, onion and ginger. The easiest way is to make the paste in a blender. Add some water if needed, but the onions here will probably provide enough for blending.

9. Add 1/4 tsp hing (asafoetida), 1 tsp whole cumin seeds to toast in the oil, about 20 seconds. The cumin should just start to sizzle and release a toasted fragrance. Add garlic-onion-ginger paste

10. Cook until golden, about 7-10 minutes

11. Add 1 chili (adjust to taste), slit into half. Make a well in the center of your paste, add 1 tsp of oil and remaining spices: turmeric, paprika (or kashmiri chili), coriander powder, chana masala, salt. Stir to mix. Cook for about 2 minutes to allow flavors to develop and incorporate

12. Add tomato sauce, cover and cook, stirring every couple of minutes until the oil rises to the top (about 7-10 minutes).

13. Mash 2 tbsp of your cooked channa in a bowl with a fork (you will use it to thicken your gravy). Add mashed channa and the remaining cooked chana to the sauce. Add 2 cups of water. Simmer to reduce water and allow oil to rise to the top (about 20 minutes). You may cook longer or shorter depending on how runny you like your sauce.

14. Add 1/2 teaspoon of kasoori methi (fenugreek), 1/2 teaspoon chana masala, 1 tbsp butter or ghee, and garnish with cilantro.

Nutrition

• Calories: 342
• Carbohydrates: 38
• Protein: 9
• Fat: 18
• Saturated Fat: 9
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 5
• Cholesterol: 38
• Sodium: 289
• Potassium: 667
• Fiber: 5
• Sugar: 5
• Vitamin A: 429
• Vitamin C: 13
• Calcium: 134
• Iron: 3