Soak Kabuli Chana/ Chickpeas overnight in water.
In morning, add the soaked chana into the pressure cooker/ Instapot, add a teaspoon of salt and the tea bag. Ensure the water level is at least 2 inches above the level. of chana.
If using canned, you can skip 1st 2 steps.
Pressure cook the chickpeas/ kabuli chana for about 35 to 40 minutes on medium heat. There will be multiple rounds of whistles from the pressure cooker. After the first 15 minutes, turn the heat to low and continue pressure cook for the remaining time.
Meanwhile, we will make the Amritsari Chole Masala.
To a preheated pan over medium heat; add the onion, ginger and water saute until the onion softens.
Once the onion softens, add the dry Amritsari chole masala, chopped tomatoes, turmeric powder and salt and saute the tomatoes until it becomes mushy and soft.
Once the tomatoes are soft. Add the cooked Kabuli chana/ chickpeas into the chole masala. Stir well to combine.
Cover the pan and simmer the Amritsari Chole Masala for a good 15 minutes.
Cook for 15 minutes
Garnish with coriander leaves and serve hot.
Masala
Add the following Ingredients on medium heat in a pan. Coriander seeds, cumin seeds, methi seeds, cinnamon, cloves,Red chillies, anardana seeds and black peppercorns.
Roast all of them for about 5 minutes.
Once done, turn off the heat and allow it to cool. Use a grinder and blend to make a smooth powder.
Use this masala for making channa every time you want.
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