Dairy and Nut-Free Chickpea Curry (Chana Masala) Breakfast Bowl

Ingredients

• 1 cup Dried Chickpeas
• 1 Onion, finely chopped
• 2 Tomato, finely chopped
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 2 teaspoons Coriander Powder
• 1 teaspoon Cumin Powder
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon Dried Mango Powder (Amchur)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 2 tablespoons Fresh Coriander, chopped
• 4 cups Cooked Rice (for serving)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before you plan to cook, place the 1 cup Dried Chickpeas in a large bowl and cover them with plenty of water. Let them soak overnight.
2. 2Drain the soaked chickpeas and place them in a pressure cooker. Add enough fresh water to cover the chickpeas by about 5.08 cm, plus a pinch of salt. Secure the lid and cook on high pressure until the chickpeas are tender, which usually takes about 4-5 whistles. Let the pressure release naturally.
3. 3Heat the 2 tablespoons Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 Onion, finely chopped, and sauté until it turns golden brown, about 8-10 minutes.
4. 4Add the 1 tablespoon Ginger-Garlic Paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the 2 Tomatoes, finely chopped, and cook, stirring occasionally, until they soften and break down, about 5-7 minutes.
6. 6Stir in the 1/2 teaspoon Turmeric Powder, 1 teaspoon Red Chili Powder, 2 teaspoons Coriander Powder, 1 teaspoon Cumin Powder, and 1 teaspoon Salt. Cook, stirring constantly, for 2-3 minutes until the spices are fragrant and well combined with the tomato mixture.
7. 7Add the cooked chickpeas to the pot along with about 1 cup of their cooking liquid. Stir everything together and bring the mixture to a simmer.
8. 8Stir in the 1/2 teaspoon Garam Masala, 1/2 teaspoon Dried Mango Powder (Amchur), and 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves). Mix well and reduce the heat to low. Cover the pot and let the curry simmer gently for 10-15 minutes, allowing the flavors to deepen. If the curry becomes too thick, add a little more of the chickpea cooking liquid.
9. 9Stir in the 2 tablespoons Fresh Coriander, chopped. Serve the chickpea curry hot over the 4 cups Cooked Rice.

Related Guides