Slow Cooker Chana Masala
Raw chickpeas cooked with spices overnight in the slow cooked and then tempered with onion-tomato masala! Really flavorful, vegan & gluten-free!
- Prep time
- 10 min
- Cook time
- 10 hr
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1 cup raw chickpeas
- 2.5 cup water
- 1 tsp ginger garlic paste
- 2 bay leaves
- 3 clove 3 cloves
- 3 black cardamom
- 2 green cardamom
- 5-6 peppercorns
- 1 tsp chole masala
- 1 tsp salt
- 2 tsp oil
- 1/2 tsp chopped ginger
- 1 small red onion (chopped)
- 2 medium tomatoes (chopped)
- 1/4 tsp red chili powder
- 1/4 tsp garam masala powder
- 1/4 tsp cumin powder
- 1/4 tsp chole masala
- salt (to taste)
- 1 tsp crushed kasuri methi
- cilantro (to garnish)
Instructions
- 1
In your slow cooker, add all ingredients listed under "to slow cook". Give a stir.
- 2
Slow cook ingredients for 8 hours.
- 3
In the morning, this is how your chickpeas will look. All done and soft. Keep it warm while you make the tempering.
- 4
Heat oil in a pan. Once hot, add chopped ginger. Saute few seconds till ginger starts turning light golden in color.
- 5
Add chopped onion, cook for 2-3 mins till raw smell goes away.
- 6
Add chopped tomatoes and salt. Mix and cook for 5 minutes.
- 7
Add red chili powder, garam masala, chole masala, cumin powder and mix.
- 8
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].
- 9
Transfer cooked masala to slow cooker. Add kasuri methi and 1/4 cup water (if required), Mix everything.
- 10
Slow cook again for 2 hours.
- 11
Add in chopped cilantro and mix. Serve chana masala with rice or any bread of your choice.