Instant Pot Black Chickpeas-Sookha Kala Chana-No onion garlic
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!
Equipment
- 1 Instant Pot
- 1 measuring cups and spoons
- 1 spatula
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.
For pressure Cooker-After adding water, close pressure cooker and give 2 whistles on high. After that reduce the heat to simmer or the lowest setting and cook on lowest setting for 30 minutes. Let pressure release naturally.
Tried this recipe?Let us know how it was!