Instant pot Kala chana recipe

kala chana

🥗Healthier: quinoa

💰Cheaper: canned chickpeas

Quinoa is a protein-rich alternative, while canned chickpeas save time.

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, while the alternative maintains creaminess.

Add kala chana to a large bowl and rinse them at least thrice. Soak them for 6 to 8 hours or overnight in 4 to 6 cups of water.

Once soaked, drain the water and rinse them well.

Heat oil in a pressure cooker. Then add cumin seeds.

When they sizzle, add onions and sauté until they turn light golden.

Next, add ginger garlic and sauté for a minute or until a nice aroma comes out.

Add tomato puree and cook for a while until it turns thick.

Next, stir in the spice powders - turmeric, red chili powder, garam masala, coriander powder, and salt. Sauté well until the mixture smells good and begins to leave the sides of the pan.

Pour 3 cups water and add the drained kala chana. Stir well and cover the pressure cooker with the lid.

Pressure cook on a medium flame for 10 whistles. Let the pressure release naturally.

Open the lid and check if the kala chana is tender & cooked. If not, pressure cook for 2 more whistles.

Then add coriander leaves and all the other optional ingredients - ginger juliennes, ghee, and crushed kasuri methi. Simmer for 2 to 3 minutes. Taste test and add more salt if needed. Serve kala chana with rice or roti.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary