Chana Masala

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  500g

• Coconut oil

  3 tbsp or 41g

• Mustard seed

  Spices, ground

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  1 ½ tsp, whole or 3g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  1 ½ tbsp or 8g

• Serrano pepper

  Raw

  100g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Curry Paste, Garam Masala

  Patak's

  1 tablespoons or 50g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  1 ½ tsp or 9g

• Tomatoes

  Red, ripe, raw, year round average

  410g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Lemon juice

  Raw

  1 ½ tbsp or 23g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

Directions

1. (source: https://rainbowplantlife.com/wprm_print/5673)
2. If you are using dried chickpeas, place them in a large bowl and soak in cold water overnight or for 8 hours. Drain, rinse, and set aside. If you are using canned chickpeas, open the cans, drain and rinse. On the Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. They might sputter a bit so stand back. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes. Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes. Add the Ground Spices and stir until fragrant, about 30 seconds. You may need to add a tablespoon of water to prevent the mixture from drying out and/or burning. Stir in the salt, canned tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting. Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) or 35 minutes (for soaked, dried chickpeas). Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes. Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice and/or with Indian flatbread. NOTES * For a mild version, omit the seeds and membranes and use just one pepper (or use a jalapeño pepper). For a moderately spicy version, use 2 peppers and omit the seeds and membranes. For a spicy version, use two peppers and keep half or most of the seeds intact.

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• Chana Masala