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!

📝 Ingredients

• 1 cup raw chickpeas
• 2.5 cups water
• 1 teaspoon ginger garlic paste
• 2 bay leaves
• 3 cloves
• 3 black cardamom
• 2 green cardamom
• 5-6 peppercorns
• 1 teaspoon chole masala
• 1 teaspoon salt
• 2 teaspoons oil
• 1/2 teaspoon chopped ginger
• 1 small red onion (chopped)
• 2 medium tomatoes (chopped)
• 1/4 teaspoon red chili powder
• 1/4 teaspoon garam masala powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon chole masala
• salt (to taste)
• 1 teaspoon crushed kasuri methi
• cilantro (to garnish)

👨‍🍳 Instructions

1. 1In your slow cooker, add all ingredients listed under "to slow cook". Give a stir.
2. 2Slow cook ingredients for 8 hours.
3. 3In the morning, this is how your chickpeas will look. All done and soft. Keep it warm while you make the tempering.
4. 4Heat oil in a pan. Once hot, add chopped ginger. Saute few seconds till ginger starts turning light golden in color.
5. 5Add chopped onion, cook for 2-3 mins till raw smell goes away.
6. 6Add chopped tomatoes and salt. Mix and cook for 5 minutes.
7. 7Add red chili powder, garam masala, chole masala, cumin powder and mix.
8. 8Cook 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. 9Transfer cooked masala to slow cooker. Add kasuri methi and 1/4 cup water (if required), Mix everything.
10. 10Slow cook again for 2 hours.
11. 11Add in chopped cilantro and mix. Serve chana masala with rice or any bread of your choice.