Soak the chickpeas overnight, and discard the water that the beans have soaked in before cooking. This will help for easy digestion.
INGREDIENTS:
- 1 cup black chickpeas
- 3 cups of water to soak
- 2.5 to 3 cups of water to cook
- 1 cup chopped onion
- 1 tsp ginger garlic paste
- 2 green chilies
- 1 cup chopped tomato
- Salt per taste
- chopped cilantro
- 2 tbsp cream
- Tempering:
- 2 tbsp oil
- 1 cinnamon stick
- 2 cloves
- 1 tsp cumin seeds
- curry leaves (optional)
- Masala Powders:
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 2 tsp coriander powder
- 1/2 tsp chana masala powder
STEP BY STEP VIDEO:
INSTRUCTIONS:
- Soak 1 cup black chickpeas overnight with 3 cups of water.
- Next day clean and drain the black chickpeas.
- Turn on instant pot saute mode, when it is hot, add oil.
- Add cinnamon, cloves, cumin seeds and curry leaves. Wait until it splutters.
- Add chopped onion, ginger garlic paste, and green chilies - Saute until onion turns into light brown.
- Add chopped tomato - Saute for 2 minutes.
- Add turmeric powder, red chili powder, coriander powder, chana masala powder and salt. Quick stir.
- Add soaked and drained kala chana with water. 1 cup black chick peas needs 2.5 to 3 cups of water.
- Close the instant pot lid with sealing position.
- Set Bean/chili mode or High pressure 30 minutes. Cancel when it is done.
- Open the lid after natural pressure release.
- Mash it to get a smooth texture, Garnish with cilantro and whipping cream.
- Kala chana masala is ready, it can be served with rice or roti.
NOTE:
Here I used 6QT Instant pot DUO