Kala Channa (Black Chickpeas) Curry | Instant Pot

Ingredients

• 1.5 cups Kala Chana (Black Chickpeas) (Soaked overnight)
• 1 tbsp Ginger Garlic Paste
• 1 unit Onions (Cut small)
• 2 units Tomatoes
• 0.5 bunch Cilantro
• 0.5 tsp Amchoor (Dried Mango Powder)
• 1 tsp Cumin Seeds
• 2 tbsp Oil
• 4 units Green Chillies
• 0.5 tsp Garam Masala
• 1 tsp Red Chilli Powder
• 2 tsp Coriander Powder
• 1 to taste Salt

Instructions

1. 1Set the Instant Pot to manual mode. Add oil and allow it to heat. Once hot, add cumin seeds and green chillies. Sauté for about 30 seconds until fragrant.
2. 2Add the chopped onions to the Instant Pot. Sauté for a few minutes until they become translucent.
3. 3Stir in the ginger garlic paste and sauté until the raw aroma dissipates, which should take a few minutes.
4. 4Add the tomatoes and all the masalas: garam masala, red chilli powder, and coriander powder. Sauté until the tomatoes become slightly mushy, about 2-3 minutes.
5. 5Introduce the soaked kala chana and salt to taste into the pot. Stir to combine.
6. 6Set the Instant Pot to Beans mode, which should automatically set to around 30 minutes. Allow the pressure to release naturally after cooking.
7. 7Once cooking is complete, open the lid and switch to sauté mode. Add amchoor and cilantro, allowing the curry to boil for a minute. Serve hot with chapati or rice.