Chana Masala

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and soak beans for one hour or more.

Step 2

In a small bowl, mix the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.

Step 3

Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.

Step 4

Add the chickpeas, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.

Step 5

Turn off the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.

Step 6

Add mango powder, garam masala, and tomatoes cover the cooker for few minutes. That will give tomatoes chance to get semi cooked with steam.

Step 7

Garnish this with wedge of lemon.

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