Saatvik Channa Masala

 Sri:

Saatvik Channa Masala

Sharing recipe with variations for students to cook in dorms easily. 

Ingredients:

1 cup raw chickpeas - soaked overnight or for a minimum of 6 hours  (Variation - 1 can chickpeas drained and washed)

Tomatoes - 2 (Variation: 2 tbsp tomato paste)

Green Chillies - 1-2, 

Grated Ginger - 1 tbsp

Cumin - 1-2 tsp

Kasuri Methi - 1 tbsp

Procedure:

In a blender, blend tomatoes, green chillies and ginger. 

On the side, cook the soaked chickpeas with salt for 3-4 whistles in a pressure cooker. 

In a separate pan, add some oil, when it warms up, add the cumin, when it splutters, add the kasuri methi, roast for a few seconds, and add the blended tomatoes, green chillies and ginger (or the tomato paste, green chillies and grated ginger, add some water since the paste will be thick) and let it cook until oil separates. Add the cooked or canned chickpeas, adjust water if desired and bring them all to a boil for a few minutes. Turn off when desired consistency is reached.

Instant Pot Method:

Add the oil to the instant pot, add the cumin, when it splutters, add the kasuri methi. Add the tomato paste or the blended tomatoes, green chillies and ginger. Cook in the open pot for a few minutes, then add the soaked chickpeas, cook on high pressure for 10 minutes, wait for another 10 minutes before releasing the pressure. If it is too watery, turn on saute mode and let it cook until the desired consistency is reached. 

Offer to Krishna and honor the prasadam.