Legumes
A classic of Pakistani breakfast tables, channa masala is made by quickly cooking chickpeas in a spiced tomato sauce in a pressure cooker. Balancing the spices takes practice, but the result has deep, layered flavor.
Heat the olive oil in the pressure cooker and sauté the onion until softened. Add the garlic and ginger and sauté for 1 more minute.
Add the cumin, coriander seeds, and garam masala and toast for half a minute.
Add the tomatoes and cooked chickpeas, then close the lid. Cook at low pressure for 5 minutes and release the pressure right away.
Garnish with fresh cilantro and serve.
Release the pressure right away, or the chickpeas may become too soft and fall apart, leaving the texture mushier than intended.
Konserve nohut yerine bir gece önceden ıslatıp haşladığım kuru nohut kullandım, dokusu gerçekten daha diri ve lezzetli oldu. Biraz daha emek istiyor ama fark hissediliyor.
Baharat oranlarını ilk denememde tutturamadım, garam masalayı biraz fazla kaçırdım ve tat beklediğimden ağır oldu. İkinci denememde yarı yarıya azaltınca denge çok daha iyi oldu.
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