Since pressure cooked chickpeas are easily digestible, chana masala (chickpeas gravy) can be served to people of all ages. This version of gravy is healthier as less oil is used & also it is easy to prepare. Whenever I plan a meal for dinner, I make sure to cook with less oil as it helps to reduce the load on liver.
Cooking Time: 40 min
- Chickpeas (kondakadalai)- 1 cup (200 g)
- Onions (vengayam) – 5 Nos.
- Tomatoes (thakkali)- 3 Nos.
- Ginger (inji) – 1 inch
- Garlic (poondu) – 5 pods
- Cardamom (Yelam) – 1 No.
- Cloves (krambu) – 5 Nos.
- Cinnamon (pattai) – 1/2 inch piece
- Chilli powder (milagai thool) -1 tbsp
- Turmeric powder (manjal podi) -1/4 tsp
- Oil (Yennai) – 1 tbsp
- Salt (uppu) – 1 tsp
- Soak chickpeas overnight, rinse with fresh water & drain water.
- Pressure cook chickpeas after adding water (in the ratio of 1:2) & turmeric powder (simmer for 10-12 min after bringing to high pressure).
- Grind onions, tomatoes, ginger, garlic, cloves, cardamom & cinnamon into a smooth paste.
- In the same pressure cooker add ground paste, chilli powder, oil & salt.
- Pressure cook the above mixture for 10 min.
- Transfer Chickpeas Gravy to serving dish when pressure is released.
- You can reduce oil considerably if you pressure cook any gravy.
- If you want to make it rich & creamy, you can add 25 ml milk/ 1 tsp of fresh cream or cashew paste at the end.