Easy Chana Masala:Instant pot: No Onion😋

What to use:

1. 2 cups dried chickpeas, soaked overnight
2. ½ cup Chana dal soaked overnight
3. 2 tbsps. oil of choice (I use Avocado oil)
4. 1tbsp. Ghee
5. 2 teaspoons minced garlic
6. 2 teaspoons minced ginger

Whole Spices:

1. 2 bay leaves
2. ½ teaspoon black pepper
3. 2 green cardamom
4. 1 black cardamom
5. 1stick of Dalchini (Cinnamon)
6. 1black teabag
7. 1 raw mango (optional)

Dry Spices:

1. 2 teaspoons Chana Masala
2. 3 teaspoons dried mango powder (amchur)
3. 2 teaspoons roasted cumin powder
4. 1 teaspoons salt
5. 2 teaspoon black salt

How to make:

1. Soak the chickpeas and Chana dal in cold water overnight with a stick of Dalchini and a teabag. Drain, rinse, and set aside. Chana dal is essential to provide good consistency to the gravy since no onion or tomatoes are used.
2. Press the sauté́ button in the Instant pot. Add the oil and ghee and allow it to heat it up for a minute. Add the bay leaves, black cardamom, green cardamom, black pepper, and let it fry for a min.
3. Add the garlic, ginger, stir, and cook until the raw smell is gone.
4. Add the dry spices, stir, then add the chickpeas, dal, raw mango slices, and water.
5. Secure the lid, select the slow cooker mode on Normal keep the pressure valve on vent and cook for 6 hours 
6. The aroma of the spices getting cooked with the Chana will fill up the kitchen.
7. Garnish it with sliced tomatoes and cilantro before serving.

If you don't have an instant pot NO PROBLEM regular pressure cooker is as good. Just pressure cook it for 6 whistles
PS: This is my mom's recipe