Raw chickpeas cooked with spices overnight in the slow cooked and then tempered with onion-tomato masala! Really flavorful, vegan & gluten-free!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 600 minutes
- Total time: 610 minutes
- Yield: 2
- Category: Entree
- Cuisine: Indian
Ingredients
to slow cook for 8 hours
- 1 cup raw chickpeas
- 2.5 cups water
- 1 teaspoon ginger garlic paste
- 2 bay leaves
- 3 cloves
- 3 black cardamom
- 2 green cardamom
- 5-6 peppercorns
- 1 teaspoon chole masala
- 1 teaspoon salt
for the masala
- 2 teaspoons oil
- 1/2 teaspoon chopped ginger
- 1 small red onion (chopped)
- 2 medium tomatoes (chopped)
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chole masala
- salt (to taste)
- 1 teaspoon crushed kasuri methi
- cilantro (to garnish)
Method
- In your slow cooker, add all ingredients listed under "to slow cook". Give a stir.
- Slow cook ingredients for 8 hours.
- In the morning, this is how your chickpeas will look. All done and soft. Keep it warm while you make the tempering.
- Heat oil in a pan. Once hot, add chopped ginger. Saute few seconds till ginger starts turning light golden in color.
- Add chopped onion, cook for 2-3 mins till raw smell goes away.
- Add chopped tomatoes and salt. Mix and cook for 5 minutes.
- Add red chili powder, garam masala, chole masala, cumin powder and mix.
- Cook for another 6-7 minutes till tomatoes are nicely done and oil starts oozing out from the sides. [you may add 1 tablespoon of water if you think spices will burn while the tomatoes are cooking].
- Transfer cooked masala to slow cooker. Add kasuri methi and 1/4 cup water (if required), Mix everything.
- Slow cook again for 2 hours.
- Add in chopped cilantro and mix. Serve chana masala with rice or any bread of your choice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.