Kala chana recipe without onion garlic | instant pot Indian recipes vegetarian

kala chana

🥗Healthier: sprouted chickpeas

💰Cheaper: canned chickpeas

Canned chickpeas are more accessible and save cooking time.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Soak 1 cup black chickpeas overnight for approximately 6 hours.

In a mixing bowl, combine 1 teaspoon red chili powder, 2 teaspoons coriander powder, 2 teaspoons garam masala, and 1/3 teaspoon turmeric powder; mix thoroughly and add a little water to create a paste.

Select the sauté mode on the instant pot and heat for 10 minutes, ensuring the pot is dry.

Add 3 to 4 tablespoons of oil to the hot pot.

Add 1 teaspoon cumin seeds and wait until they splutter.

Add 3 to 4 slit green chilies and stir.

Add the prepared masala mixture and stir until it releases oil.

Add the soaked black chickpeas along with approximately 3 cups of water.

Add 1 teaspoon grated ginger, 1 teaspoon amchur powder, and salt to taste; mix everything properly.

Close the lid, cancel the sauté mode, and select the pressure cook mode for 5 minutes.

If using a pressure cooker, cook for 5 to 6 whistles.

Allow the pressure to release naturally before opening the lid.

Check if the chickpeas are cooked properly; if excess water remains, select sauté mode again and simmer until slightly dry.

Cancel the sauté mode or turn off the heat and let the kala chana sit to absorb remaining moisture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary