Chana Masala, Oil-Free

By seamline

Dr Joel Kahn favorite

Ingredients

• First group of spices:
• 1 cup chickpeas (chana)
• 4 cloves
• 1 tsp. tea (any black drinking tea)
• 1 stick cinnamon
• 1 tsp. cumin seed
• 1/2 tsp. aniseed
• 7 to 8 shakes of black pepper
• 2 bay leaves
• 1 tsp. any garam masala of your choice
• Second group of spices:
• 1 tsp. coriander seed
• 1/2 tsp. cumin seed
• 2 red dry chilies or red pepper flakes
• 1/2 tsp. baking soda
• 2 medium-size onions, finely chopped
• 2 tomatoes, finely chopped
• 2 tsp. green coriander, finely chopped

Preparation

Step 1

Soak the chickpeas for 6 to 8 hours or overnight. Then rinse, and add the baking soda and 2 glasses of water. Wait for ½ an hour.

Drain the water and rinse again so that all the baking soda is washed out. (This way, the chickpeas will come out evenly cooked.)

Add to the pressure cooker with 3 glasses of water for 3 minutes. Then reduce the flame and cook for about 20 minutes. Now keep it aside, and it will cook in its own pressure.

Dry-roast the second group of spices.

In the pressure cooker, mix the first and second group of spices, onion, tomato, and coriander. Cook for 5 minutes until the gravy becomes thick.