Slow Cooker Chana Masala

2 standard portions

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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)

Method

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.