Instant Pot Kala Chana Curry (Black Chickpea Curry)
Ingredients:
1½ cups black chickpeas
2 tablespoon oil
3-4 cloves garlic minced or finely chopped
½ inch ginger minced or finely chopped
1-2 green chilies
1 large onion finely chopped
1 cup canned tomatoes
1 teaspoon salt adjust as per taste
½ teaspoon sugar
¼ cup cilantro chopped
½ lemon
3 cups water
Spices:
1 teaspoon cumin seeds
1 small bay leaf
½ teaspoon ground turmeric
½ teaspoon red chili powder
2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala (use store-bought or homemade garam masala)
Directions:
Soaking the black chickpeas:
Wash the chickpeas thoroughly and pour fresh water. Soak them for 4-6 hours. You can also soak them overnight.
Once they are soaked, drain all the water from them and set them aside.
Making the curry:
Set Instant Pot in saute mode and add oil. Once it heats, add cumin seeds and bay leaf.
Once the cumin seeds begin to sizzle, add ginger, garlic, and green chili. Saute for one minute.
Add the onions and saute for 3-4 minutes or until the onions are translucent.
Add the canned tomatoes, ground turmeric, red chili powder, ground cumin, ground coriander, sugar, and salt. Mix well and saute for 3 minutes.
Add the soaked chickpeas along with 3 cups of water. Mix well and deglaze the pot.
Secure the Instant Pot and set the vent to the sealing position. Put it in Bean/Chili for 20 minutes.
Do a natural pressure release for 10 minutes, then do a quick release. Carefully open the lid.
Top with garam masala, cilantro, and lemon juice. Mix well and serve.
