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Chana Masala in a pressure cooker Recipe

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This recipe for Chana Masala in a pressure cooker is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Pressured cooked beans
1 1/2 cup dried chickpeas soaked overnight (Rinsed and drained)
2 green tea bags
1 tsp baking soda
1/2 tsp whole cloves
1 cinnamon stick
3 cardamon pods
1 tsp salt
5 cups water

Spices/sauce
1 tbsp vegan butter
1 white onion chopped
3 cloves garlic chopped
3 serrano peppers chopped (take seeds out if you want it less spicy )
1 tbsp cumin seeds
1 tbsp black mustard seeds
1 tbsp coriander powder
1 tbsp ginger powder
1 tsp mango habanero powder or red chili powder (optional)
1/2 tsp turmeric powder
1 tsp garam masala powder
1 28 oz can purred tomatoes




Directions:
Directions:
Add the first 8 ingredients to a pressure cooker. Cook on high 10 min.Allow steam to release naturally.In a fry pan melt the butter on med heat.Add the mustard and cumin seeds. Cook until seeds begin to sizzle and pop.Add the onion. .garlic and peppers . Cook till onions are tender.Add the rest of the spices along with the canned tomatoes.Cook on low 10 min.Add the sauce mixture to the chickpeas in the pressure cooker.Cook on low pressure for 20 min and allow steam to release naturally. Serve over rice or noodles of choice.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
24 hr inactive 1 hr active

 

 

 

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