Black Chickpeas aka Kala Chana Curry made in the Instant Pot. This one pot meal is made with basic Indian spices and is comfort food the soul. Skip paneer to make it vegan!
1cupkala chanaalso known as black chickpeas, soaked in water for 4 hours
1tablespoonoiluse oil of choice
1/2teaspooncumin seeds
1/4teaspoonasafetidaalso known as hing
1mediumred onion150 grams, finely chopped
1green chilichopped, adjust to taste
2teaspoonsginger garlic paste
3largetomatoes330 grams, pureed
1.5teaspooncoriander powder
1/4teaspoonturmeric powder
3/4teaspoongaram masaladivided
1/4teaspoonred chili powderor to taste
1teaspoonsaltor to taste
3/4cuppaneer cubesoptional
2cupswater
juice of half lemon
cilantroto garnish
Instructions
Soak chickpeas in 3 cups water for 4 hours. Once 4 hours are up, drain the water, rinse the black chickpeas and set it aside.
Press the saute button on the instant pot. Once it displays hot, add the oil. Then add the cumin seeds and asafetida (hing).
Once the cumin seeds splutter, add the onion and the green chili. Cook for 3 minutes until softened.
Then add the ginger-garlic paste and cook for another minute.
Add the tomato puree. Cover the pot with a glass lid and cook for 2 minutes. Then add the coriander powder, turmeric powder, 1/2 teaspoon garam masala, red chili powder, salt and cook the masala for another 2 minutes.
Add in the paneer cubes (if using) and drained black chickpeas. Toss the chickpeas and paneer with the masala.
Add 2 cups of water and stir (fresh water, don't use the one in which you had soaked the chickpeas).
Close the pot with its lids and press the bean/chili mode. Adjust the time to 38 minutes at high pressure (the default timer for bean/chili mode is 30 minutes so you have to adjust the time). The pressure valve should be in the sealing position.
Let the pressure release naturally. Open the pot, squeeze in some fresh lemon juice.
Serve kala chana curry with rice or roti!
Notes
1. The nutritional value does not include paneer since it is optional in the recipe.2. Skip paneer to keep the recipe vegan.3. Keep it gluten-free by skipping hing (asafetida) or make sure your hing is free of gluten.4. If you soak the black chickpeas overnight, then pressure cook only for 20-25 minutes.