Chickpeas Curry (Chana Masala)

Take a pressure pan or Insta pot, place the ingredients in the order mentioned below.

Drained and rinsed chickpeas, add 1 cup of water.

 add layers of sliced onions, ginger juliennes, sliced tomatoes.

Sprinkle little salt as the masala box may already have added salt. It's okay to have less salt, add more if needed later.

Sprinkle these layers with 2 tablespoons of MDH masala powder.

On the side take a small pan to heat up 3 tablespoons of oil, when you place your hand over the pan you must feel the heat from the oil.

Pour this heated oil onto the layers we have in the pressure pan/Insta pot.

Put the lid on and keep on medium flame for about half-hour (or 1 whistle if using a pressure pan).

Release pressure, open lid mix chole, and mash the chickpeas a bit (1/4 of the chickpeas). You may omit the step of mashing it up if you would like for your chickpeas to be all separate (I personally like to mash up a bit so that it forms a thick gravy).

Check for salt and masala powder at this time, add more if needed.

Let this simmer for about 10-15 minutes.

Enjoy this dish with hot steamed rice or with Batura (deep-fried pita), available in the frozen section of the Indian grocery stores.