Chana Masala

This recipe is easiest with an Instant Pot or pressure cooker, but can be adapted to a slow cooker (8-10 hours on LOW, 4 hours on HIGH). In a pinch, you can substitute canned beans, though the flavor won't be as good. Like any bean dish, this tastes better the next day.

2 c dried chickpeas
2 Tbsp oil or ghee
1 tsp cumin seeds
1 onion, chopped
2 tsp minced garlic
2 tsp grated ginger
1 c canned diced tomatoes with juice
2 tsp coriander powder
2 tsp amchur (green mango powder; substitute 2 Tbsp lime juice if necessary)
1 tsp cumin powder
1 tsp garam masala
1 tsp Kashmiri chili powder
1 tsp turmeric
1/2 tsp black pepper
1/4 to 1/2 tsp cayenne, to taste
2 c water
2 tsp salt
1/2 c cilantro 

Soak chickpeas overnight in double their water to cover. Alternatively, bring to a boil, then remove from heat and let stand 1 hour. 

Heat oil or ghee in an Instant Pot on the "sauté" function. When hot, add cumin seeds. Sizzle 30-60 seconds or until fragrant and beginning to brown. Add onion, stirring. When softened, stir in garlic and ginger. Cook a few minutes.

Stir in canned tomatoes, spices, and soaked chickpeas. Add water to just cover. Place lid and cook 15 minutes on HIGH. Allow pressure to release naturally. 

Stir in salt. Simmer using "sauté" function for a few minutes or until sauce reaches desired consistency. Stir in cilantro. Serves 8-10 as part of an Indian meal.