Chole (Chana) Masala in Slow Cooker
I am planning on making Chole (Chana) Masala in a Slow Cooker, this weekend and have a question:
Most of the recipes I find add the cooked tomatoes with the spices to the uncooked chickpea’s. I have always believed that adding acid (tomatoes), to uncooked beans meant that they would not soften properly. Please let me know what your slow cooker experience with this is. Any suggestions?
All the recipes I know of involve cooking the beans separately in water, and then making the dish with cooked beans.
Yes, the best way is to make a separate masala and cook the chickpeas in another pot, then mix and let them amalgamate. You could do the chickpeas in the slow cooker, then when they are tender, about an hour before serving, mix in your tomato-onion masala. Salt at the point when you add in the masala as well. If you have too much liquid in your crock pot, you may want to remove some before you add in the masala. Chhola masala can be dryer or wetter depending on how you like it, but it shouldn't be too liquidy.