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Chana Masala

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Chana Masala

This one-pot meal is a great dinner option on a cold winter night. The protein and fiber-rich chanas are a delightful choice for vegan and gluten-free eaters. It is also our favorite left-over meal as it tastes even better the next day.
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Course Main Course
Servings 4 people

Ingredients
  

  • 4 cups sprouted Chana (brown chickpeas) see instructions for sprouting below
  • 4 tbsp olive oil
  • 1 tsp black mustard seeds
  • ½ tsp asafoetida/hing
  • 1 cup red onions diced (about 1 medium onion)
  • 1 tbsp garlic minced
  • 1 tbsp ginger grated
  • 3 tomatoes medium, diced
  • 1 tsp turmeric powder
  • 4 tsp chili powder
  • 1 cup water
  • 2 tsp garam masala (Indian spice blend)
  • 1 tbsp brown sugar
  • ½ cup cilantro chopped
  • salt to taste

Instructions
 

  • Sprout the chanas using the instructions below.
  • In a pressure cooker, heat oil on medium-high. Once the oil is hot, add the mustard seeds. The mustard seeds will start popping up. As soon as they stop popping, add the asafoetida followed by the onions.
  • Sauté the onions until they are soft and translucent. Then add the garlic and ginger and sauté until the raw smell goes away, about 2-3 minutes.
  • Add the tomatoes and continue to sauté for another 3-4 minutes. Add the turmeric and chili powder and continue to sauté for another minute.
  • Add the sprouted chana and salt. Mix it well until the chanas are coated with the spices.

Add the water and mix it well. At this point…

  • If using a pressure cooker, close the pressure cooker and turn the heat on high. Once the pressure builds up or right before the cooker whistle blows, turn the heat to low and let it cook for 35-40 minutes.
  • If using an Instant Pot, follow the instructions for cooking beans.
  • If you are cooking in a regular pot, bring the chanas to a boil. Then reduce the heat and let it simmer for at least one hour or until the chanas are soft.
  • Add the garam masala, brown sugar and chopped cilantro, give it a good stir and turn the heat off. Serve warm with rice or naan.

Notes

Sprouting Instructions:
Rinse chana under running water and then soak in water overnight. In the morning, drain the chana in a colander and keep it on the kitchen counter or preferably in the oven (darkness in the oven helps them sprout). In 24-48 hours, you will notice sprouts growing. In general, hot and humid weather quickens the sprouting process.
 
Cooking beans on a stovetop takes a longer time, so you have the option of cooking them in a pressure cooker or an Instant Pot. We prefer to cook our beans in a pressure cooker since it is an easier and quicker one-pot meal.

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