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Chana Masala
A classic South Indian style chickpea curry with a smooth tomato‑onion gravy, perfect as a side for poori, chapathi, dosa or idli. The recipe includes soaking, pressure cooking, and a two‑stage spice preparation for deep flavor.
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Critical Success Points
- • Soak the chickpeas
- • Pressure‑cook the chickpeas
- • Cool and grind the masala
- • Combine masala paste and chickpeas
Safety Warnings
- • Handle the pressure cooker according to manufacturer instructions; release steam safely before opening.
- • Hot oil can splatter – keep a lid nearby and turn down heat if it starts smoking.
- • Allow the hot onion‑tomato mixture to cool before blending to avoid burns.
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