Instant Pot Kala Chana

Original recipe:

https://www.indianhealthyrecipes.com/kala-chana

Ingredients

• 1 c kala chana (black/brown chickpeas)
• 2 T ghee
• 1/2 t cumin seeds
• 1 c onions, chopped
• 1 T chopped jalapeno/serrano/green chile
• 1 1/2 t ginger/garlic paste
• 1 c tomatoes chopped or pureed
• 1 t salt
• 1/2 t kashmiri red chili powder (or 1/4 t cayenne)
• 3/4 t garam masala
• 1 1/2 t coriander powder
• 1/4 t turmeric
• 2 c water

For finishing:

• 1 T ghee
• 1 t kasuri methi (dried fenugreek leaves)
• 1 T chopped fresh ginger
• 1 t lemon/lime juice

Method

1. Soak the chickpeas for 8 hours, or quick soak by adding boiling water to peas, covering, and soaking for one hour.

2. Use the Instant Pot saute function, when it gets hot add the ghee/oil and the cumin seeds. When they start to sizzle, add the onions and some salt. Saute for 2-3 minutes until they turn light golden

3. Add the ginger/garlic paste and saute for 30 seconds

4. Add the tomatos, salt, and all the spice powders. Saute for about 2 minutes until the mix thickens a bit.

5. Add 2 cups water, deglaze the pot by rubbing with a spatula so there’s nothing stuck that will burn.

6. Add the soaked, drained kala chana, cancel the saute mode and pressure cook on high for 35-40 minutes. Allow the pressure to release naturally.

7. To finish, add 1T ghee, kasuri methi, and ginger. Cook on saute mode for about 2 minutes and mix in some lemon/lime juice.