Slow Cooker Chana/Chole Masala

You may usually get chana masala, also called chole, from your local Indian restaurant or you might buy it frozen from Trader Joe’s. But if you have a crock pot, you can make a super flavorful chana masala right in your own home.

Ingredients

• Dried chickpeas
• Water
• Tomato paste
• Bay leaves
• Dried red chili, whole
• Cumin seeds
• Cardamom pods
• Garam masala
• Asafoetida (hing)
• Turmeric
• Crushed whole garlic cloves
• Mango pickle (optional)
• Ghee
• Onion, chopped
• Ginger, chopped
• Green chili (jalapeño or serrano), diced
• Mustard oil
• Salt
• Kashmiri mirch or cayenne powder
• Cilantro to garnish

Prep your crockpot

Combine chickpeas and water using one part chickpeas to 2.5 parts water. Before adding the water, heat and stir in tomato paste. Add your whole spices (bay leaves, cardamom pods, cumin seeds, whole red chili) as well as your crushed garlic cloves, garam masala, asafoetida, and turmeric powder.

Add a large spoonful of mango pickle if you have it. This dish will still taste delicious without the mango pickle, but if you can get some from a local Indian grocery, it’ll add a spicy, acidic, and somewhat funky component to your chana. That said, this stuff is powerful so if you’re making a small batch of chickpeas, use this sparingly at first.

Add a spoonful of ghee to the pot to add a caramelized, nutty richness. Cook on high for 8 hours with occasional stirring.

Once your chickpeas are soft, you’ll finish the dish on the stove. In a large pan or pot, place a few tablespons of mustard oil. Once hot, add diced onion and cook until translucent and slightly caramelized. Add your ginger and green chili until soft without gaining much color. Add your chana from the slow cooker and incorporate. Season with salt and kashmiri mirch to taste.

And voilà, better-than-takeout chana masala. Serve with rice and/or naan and garnish with cilantro.