Instant Pot Black Chickpeas-Sookha Kala Chana-No onion garlic

Aanchal Gupta

Made with only basic Indian spices and no onions and garlic this high protein,low fat dish comes together very easily in an Instant Pot. Served as Navratri parshad on Ashtami morning, it also makes a great appetizer,topping for salads and tastes delicious mixed in with bhel and chaat!

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings cups

Ingredients

2 cups Black Chickpeas/Kala Chana washed and soaked overnight
2 tbsp oil
2 tsp cumin seeds/jeera
pinch of asafoetida/hing
2 tsp coriander powder/dhania
3/4 tsp turmeric/haldi
3/4 tsp Black salt/Kala Namak optional, use regular salt if Black salt is not available
1/4 tsp regular salt or as per taste
1 1/2 cups water

Instructions

Rinse and drain the Black Chickpeas
Turn on Saute in Instant Pot and add oil
Once oil is hot, add cumin and asafoetida/hing and let the cumin splutter
Add all the dry spices including salt and stir once
Immediately add the drained Black chickpeas/kala chana and mix well
Add water and mix
Turn the IP to sealing and close lid
Choose Bean/Chili option or pressure cook(High) option for 25 minutes
let pressure release naturally
Open lid and dry any extra water if consuming right away.Keep in mind the Chickpeas continue to absorb water and will dry further
Garnish with chopped ginger,onions and cilantro

Notes

Dry the water on saute if consuming right away but keep in mind that the water will get absorbed and the spices will dry and stick to the chickpeas once cool.

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