¼teaspoonhimalayan saltadjust to taste (add half if using table salt)
Tacos
12corn tortillaswarmed or fire-grilled (use your preferred kind and brand)
lime wedgesfor serving
Instructions
Chana Masala in Instant Pot
Select Saute and preheat the pressure cooker. When hot, add oil, cumin seeds and bay leaf. When cumin seeds sizzle, add chopped onions. Saute 3-4 minutes, until onions soften.
Add minced ginger, garlic and finely chopped serrano and saute another 2 minutes.
Add crushed tomato along with the spices listed for chana masala. Stir and cook for a minute.
Add cooked chickpeas and water.
Turn off Saute and scrape the bottom of the pot to remove any brown bits.
Close the lid and pressure cook for 5 minutes at high pressure on sealing mode.
Wait 5 minutes after pressure cooking and then release the pressure manually (QR) by following the quick release instructions of your cooker. Open the lid after the pin drops. Stir and check for taste. If the curry looks thin, simmer for a few minutes on saute mode. Finish with cilantro.
Cucumber Salsa
Finely chop cucumber, onion and cilantro. Combine with seasoning in a mixing bowl and toss well. Check for seasoning and adjust to taste.
Assemble Chana Masala Tacos
Toast or warm tortillas to your liking. Add a few tablespoons of chana masala on each tortilla.
Add a few teaspoons of cucumber salsa on top.
Squeeze a few drops of fresh lime juice.
Enjoy your chana masala tacos!
Alternative Method: Chana Masala on the Stovetop
Set a large pot over medium-high heat. When hot, add oil, cumin seeds and bay leaf.
When cumin seeds sizzle, add chopped onions. Saute 3-4 minutes, until onions soften.
Add minced ginger, garlic and finely chopped serrano and saute another 2 minutes.
Add crushed tomato along with the spices listed for chana masala. Stir and cook for a minute.
Add cooked chickpeas and water, scrape the bottom of the pot to remove any brown bits and bring to a simmer.
Reduce heat to medium, cover the pot and cook for 10-12 minutes.
Uncover, stir and check for taste. If the curry looks thin, simmer for a few minutes to reduce the sauce. Finish with cilantro.
Video
Notes
Use dried chickpeas or canned. This is more about personal preference and timing. If you use dried chickpeas, you will need to soak and cook 1 cup dry chickpeas to get the same amount as 2 cans. If using canned, rinse and drain the chickpeas before cooking.
One step cooking for 'dried' chickpeas. Simply follow the steps in the recipe card, add the chickpeas when called for and adjust the cooking times as follows:
Dried and Soaked Overnight: 45 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
Dried and Unsoaked: 60 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
Use the Instant Pot or Stovetop method. My preferred method is the Instant Pot since I can set-it-and-forget-it while I prepare the cucumber salsa and char the tortillas.
Create a customized toppings bar! I keep the Mexican inspiration alive on weeknights when I have more time and create an Indian-inspired toppings bar scattered with raitas and chutneys.
Make the chickpea taco filling ahead of time. It will keep for up to 3 days in an airtight container in the fridge. It also freezes beautifully for up to 1 month.
Note: The nutrition facts below are my estimates based on a serving size of 3 tacos. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.