Instant pot Kala chana recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Rinse the kala chana at least three times, then soak them for 6 to 8 hours or overnight in 4 to 6 cups of water.
2. Drain the soaked chana and rinse them well.
3. Press saute on the Instant Pot. When it shows hot, add the oil.
4. Add the cumin and let it sizzle. Stir in the onions and salt and saute until light golden.
5. Saute the ginger garlic for 30 seconds. Add the tomatoes, salt and all the spice powders, and saute for 2 minutes until slightly thick and aromatic.
6. Pour in 2 cups of water and scrub the bottom of the pot with a wooden spatula to deglaze it.
7. Add the drained kala chana and stir well. Press CANCEL.
8. Close the lid, set the steam release handle to sealing, press PRESSURE COOK (high) and set the timer to 35 to 40 minutes. A bean/chilli mode with a 40-minute timer also works.
9. When it beeps, let the pressure release naturally for at least 15 minutes.
10. Add the ghee, crushed kasuri methi and ginger juliennes if using. Mix well and cook on saute for 2 minutes. Garnish with coriander leaves and squeeze over lemon juice before serving with rice or roti.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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