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Chana Masala (using raw chickpeas)

Step 1 of 12 · Recipe makes 3 portions

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Soak 1 cup raw white chickpeas (200 grams) overnight in 3 cups (24 oz) water. In the morning, drain the water and transfer the soaked chickpeas to a pressure cooker along with 1/2 teaspoon salt and 2 to 2.5 cups (16 oz-20 oz) water. After soaking overnight, the volume of chickpeas increased to 2.5 cups (425 grams)!Instant Pot: Cook on high pressure for 25 minutes with natural pressure release.Stove-top pressure cooker: cook on high heat for 2 whistles, them lower heat to medium and cook for additional 10 minutes. Let the pressure release naturally.

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2.5 cups water (to boil the chickpeas, skip if using canned chickpeas)