kala channa (black chickpeas) curry | instant pot
This can be eaten with chapati or rice, but its generally thicker gravy.
Cooking Time
45min
Prep Time
5 min
Serves
3
Categories
Breakfast
Curry
Lunch
Cooking tools used
Instant Pot
Cuisines
Indian - North Indian
Ingredients
Main Section
Kala Chana
1.5
cup
soaked overnight
ginger garlic paste
1
tbsp
onions
1
unit/count
cut small
tomatoes
2
unit/count
cilantro
1/2
bunch
Amchoor (dried mango powder)
1/2
tsp
cumin seeds
1
tsp
oil
2
tbsp
green chillies
4
unit/count
masalas
garam masala
1/2
tsp
red chilli powder
1
tsp
coriander powder
2
tsp
Step 1
set IP to manual mode mode. Add oil and when its hot add cumin seeds and green chillies. Saute for sometime (around 30 seconds).
Step 2
Add onions. Saute for a few minutes.
Step 3
Add ginger garlic paste and saute till the raw smell goes (which should not take more than a few minutes)
Step 4
Add tomatoes and all masalas under the masalas section. Saute till the tomatoes looks a lil mushy (maybe 2 or 3 minutes)
Step 5
Add the kala channa and some salt to taste.
Step 6
Set IP to Beans mode (should auto set it to around 30 minutes). Allow pressure to release naturally.
Step 7
Once its done, open the lid, swicth to saute mode add dry mango powder and cilantro. Let it boil for a minute. Serve with chapati or rice.
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