Channa and Green moong Masala (Pressure Cooked!!)

 This mouthwatering and easy to make pressure cooker black chickpea masala takes less than 10 minutes if you have cooked chana at hand and the quick work is done by my magical friend, a two-litre pressure cooker!!!

I made this recipe using my two-litre pressure cooker.

                

Ingredients

• Black chick peas - 3/4 cup
• Green Moong - 1/4 cup
• Oil - 1 teaspoon
• Onion - 1
• Spiced tomato paste 
• Tomato - 2
• Garlic - 5 cloves
• Ginger - 1 inch piece 
• Sambar powder - 1 teaspoon
• Garam masala powder - 1 teaspoon
• Salt

Blend all together given under spiced tomato paste.

Method

1. Place chick peas and green moong in a large bowl and cover with water. Soak overnight.
2. The next day, drain and rinse chickpeas. Add it to pressure cooker directly and cover it with enough water. Add required salt and pressure cook it for 8 whistles. 
3. Let the pressure release naturally and place the boiled chickpea moong mixture in separate container and keep aside. I washed my pressure cooker and used it to cook the masala.
4. Heat the pressure cooker. Once hot, add the oil, When the oil shimmers add the sliced onion.
5. Saute the onions till it becomes translucent. Now add the blended tomato mixture to the onions and stir for another 2 minutes.
6.  Now add boiled chickpea mixture and enough water. Pressure cook it for 3 whistles. Turn off the flame. Release the pressure manually. Open the lid and add crushed kasuri methi and 1 tea spoon of melted ghee.