Kala Chana curry in instant pot | Black Chickpeas Curry
Kala Chana is a mildly spiced black chickpeas curry made in the instant pot or a stovetop pressure cooker. Instant Pot Kala Chana is so easy to prepare and yet so delicious.
Course Curries
Cuisine Indian
Keyword black chickpeas curry, instant pot recipes, kala chana curry
Prep Time 6 hourshours
Cook Time 45 minutesminutes
Author Sowji'sKitchen
Ingredients
1cupBlack Chickpeas (Kala Chana)
2cupsWater
1tbspOil
1/2inchcinnamon
2Cloves
2cardamom
1Bay leaf
1tspCumin seeds (Jeera)
1OnionChopped
1cupTomato puree
1tbspginger garlic paste
Cilantro to garnish
2tspCoriander powder
1/2tspGaram masala
1/2tspRed chili powder
1/4tspGround Turmeric (Haldi powder)
1tspSalt
Instructions
Wash chickpeas and soak for 6 hours or overnight in 3 cups of water. The chickpeas will increase in size when they are soaked.
Start the instant pot in sauté mode and let it heat. Add oil, bay leaf, cardamom, cloves, cinnamon and cumin seeds to it.
When the cumin seeds start to splutter, add chopped onion and ginger garlic paste . Sauté for 3 minutes.
Add tomato puree and spices. Stir and sauté for another 2 minutes.
Drain the soaking water from kala chana. Add kala chana and 2 cups of fresh water to the instant pot.
Change the instant pot setting to bean/chili mode. This will automatically set the timer to 30 minutes.
When the instant pot beeps, let the pressure release naturally (NPR). If the pin has not dropped after 20 minutes, release the pressure manually.
Open the instant pot , if still watery keep in saute mode and boil for 5 mins.
Garnish with cilantro. Kala Chana curry is ready to be served with rice or roti.