1/4 teaspoon ground Indian red chile
1 1/2 to 2 teaspoons salt
For the masala:
3 tablespoons canola oil
1 large yellow onion, diced small
6 cloves garlic, coarsely chopped
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
1 medium tomato, coarsely chopped
2 whole peeled canned tomatoes
1 1/2 tablespoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground Indian red chile
3/4 teaspoon green mango powder
1/2 teaspoon black salt
1/2 teaspoon ground black pepper
2 serrano chiles, halved lengthwise
1/4 cup water
Chopped cilantro, for garnish
Pick over the beans for foreign objects. Add the chickpeas, water, cardamom, cassia, cloves, bay leaves, turmeric, ground red chile, and salt to the cooker. Cover and cook on high while preparing the masala.
Heat the oil in a large frying pan on medium-high heat. Add the onions and fry until golden-brown, about 10 to 12 minutes. While the onions are browning, purée the garlic and ginger with a little water in a blender until smooth. Transfer to a small bowl.
Purée the tomatoes in the same blender jar without rinsing. Once the onions are golden-brown, add the garlic-ginger purée and the coriander, cumin, turmeric, ground red chile, mango powder, black salt, and black pepper and fry with the onions for 2 or 3 minutes. Add the puréed tomatoes and cook for 2 or 3 more minutes to incorporate all the spices. Add the serrano chiles, and then add this masala to the slow cooker.
Pour 1/4 cup of water into the pan to deglaze, and add that also. Cover and cook for 10 hours on low.
Remove the cardamom, cassia pieces, cloves, and bay leaves, garnish with chopped cilantro, and serve hot.
Reprinted with permission from The New Indian Slow Cooker by Neela Paniz, copyright (c) 2014. Published by Ten Speed Press.