Chana masala, also known as channay, chole masala, chole or chholay, chickpea is a dish that originates from the Indian subcontinent. The main ingredient is chickpea called chana . You can use fresh or canned chickpea to make this delicious dish. Growing up in a indian household we had channa at least once a week and it was always a dinner party favorite as a main and/or as an appetizer (see Channa Masala Appetizers). I didn't realize how easy it was to make this dish. All you have to do is get all the ingredients sorted out and get the INSTANT POT out! Once I got all the ingredients out and ready to go..this dish was ready in 30 minutes. There are couple of things to prepare before you start cooking to speed up the process and I'm going to include the recipes for onion masala, channa masala and tamarind sauce (Flavors and Aromas).
2 cups dried chickpeas
3 to 5 bay leaves
2 tbsp ghee (or vegetable oil)
6 cups of water
2/3 cup onion masala (see flavors and aromas)
4 tsp channa masala (see flavors and aromas)
2 tsp kosher salt
Juice of 1/2 lemon
1/2 cup freshly chopped cilantro
1/4 tsp amchoor (mango powder)
Soak the chickpeas in water overnight at least 12-15 hours.
Combine chickpeas, bay leaves and water in the inner cooking pot of the instant pot.
Lock the lid into place. Select manual and adjust pressure to high.
Cook for 18- 20 minutes and let the pressure release naturally.
Unlock and remove the lid.
Drain the chickpeas, reserve the cooking water.
Transfer the chickpeas to a medium bowl, roughly mash about half of the chickpeas with potato masher to thicken the sauce to get the perfect consistency.
Rinse and dry the inner pot.
Pre-heat the instant pot on "saute" and adjust to more for high heat. When the pot is hot, add ghee and once the ghee is simmering then add the onion masala.
Saute for 4 to 5 minutes until the onion masala is heated.
Add chickpeas, channa masala, salt and enough water (reserved water) to achieve the consistency you desire. Heat through. Add less water if using as an appetizer dish.
Stir in the lemon juice and amchoor.
Garnish with the cilantro and serve with naan, rice or roti.