Ingredients in the order and method they are used:
3 Large handfuls of dry garbanzo beans
Water to cover... substantial amount of water
(Soak overnight; though to be honest, I was sick yesterday, so the chickpeas sat for two days, with me changing the water yesterday.)
Set the Nesco on the browning setting. Once a few drops water is able to skittle across the heated cooker, add:
2 T. Neutral oil (I use grapeseed, though canola or peanut would work well
1 tsp Panch Puran
1 tsp Cumin seed
Once the cumin seed starts to turn tan and fragrant, add in:
1 whole red onion, minced
1 inch piece of fresh ginger, minced
1 chili, minced
1 rounded T. of garlic/ginger paste
Once the onion starts to turn translucent and nearly golden, add in:
1 T. Garam masala powder
1 tsp. Turmeric powder
1/4 tsp Bay leaf powder (or one whole bay leaf)
1/4 to 1/2 tsp of Amchur/Amchoor (dried mango powder) Or substitute 1 T. lemon juice
2 tomatoes diced
Stir, cook for about 3 minutes. Then toss in the soaked, drained garbanzos, and about 1 cup of water.
Add a pinch of salt and a big fat pinch of ground black pepper.
Turn cooker off browning setting. Give a good stir. Put the lid on the cooker, and set it to seal. Pressure cook on high for about 6 minutes. Let depressure-ize on its own.
When you open the cooker, if things look more like soup than a thick chili-type stew, set the cooker on the browning setting and keep an eye on it. Stir frequently, letting the cooking fluids reduce until at proper texture.
If you want to hasten the thickening, add about 1 T. ladoo besan/chick pea flour to it, giving it a good stir. Check taste. Adjust salt, pepper, and lemon juice (or amchur) to your preference.
Once it's to the viscosity/thickness you desire, turn off cooker, and add to it 1/2 of a red onion minced, and a handful of chopped cilantro.
I served mine with a north Indian styled paratha, which I seasoned w/kalonji.
Makes approx. 2 generous, 3 not-so-generous sized servings.
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