Chana Masala

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Recipe

Ingredients

	1 cup	Chickpea , dried
	2 tablespoons	Coconut oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	1 cup	Onion , finely chopped
	2 teaspoons	Ginger-garlic paste
	1 cup	Tomato , chopped
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Garam masala
	1 cup	Water
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Rinse the dried chickpeas and soak them in water overnight.
2. 2 Drain the soaked chickpeas and pressure cook them with fresh water until tender, about 15-20 minutes.
3. 3 In a pan, heat coconut oil over medium heat and add mustard seeds. Let them splutter.
4. 4 Add cumin seeds and asafoetida, and sauté for a few seconds.
5. 5 Add the chopped onions and sauté until they turn golden brown.
6. 6 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
7. 7 Add the chopped tomatoes and cook until they soften and the oil separates.
8. 8 Mix in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for a minute.
9. 9 Add the cooked chickpeas and water to the pan. Stir well and bring to a simmer.
10. 10 Season with salt to taste and let it cook for another 10 minutes on low heat.
11. 11 Garnish with chopped coriander leaves before serving.