Imagine a dish that transports you straight to the vibrant streets of India, packed with bold spices and hearty nutrition - that's exactly what this Instant Pot Sookha Kala Chana promises! This mouthwatering recipe transforms humble black chickpeas into a spectacular culinary experience that's not just delicious, but also incredibly healthy. Whether you're a seasoned home chef or a curious foodie looking to explore authentic Indian cuisine, this spiced brown chickpea dish will revolutionize your cooking game in just 40 minutes!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup kala chana (black chickpeas)
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander for garnish
Instructions
- Rinse the kala chana (black chickpeas) thoroughly and soak them overnight or for at least 8 hours in water. Drain and rinse again before cooking.
- Set the Instant Pot to Sauté mode and heat 2 tablespoons of oil. Add cumin seeds and let them sizzle for 30 seconds until they become fragrant.
- Add finely chopped onions and sauté until they turn golden brown and translucent, approximately 3-4 minutes.
- Stir in ginger-garlic paste and green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
- Add chopped tomatoes, turmeric powder, garam masala, and salt. Cook for 2-3 minutes until tomatoes become soft and start to break down.
- Add the soaked and drained kala chana to the pot. Mix well with the spice mixture.
- Add 1 cup of water and close the Instant Pot lid. Set the valve to sealing position.
- Cook on high pressure for 25-30 minutes. Allow natural pressure release for 10 minutes after cooking.
- Open the lid and check the chickpeas for tenderness. If needed, cook for an additional 2-3 minutes.
- Use the Sauté mode to dry out excess moisture and create a slightly roasted texture, stirring continuously for 2-3 minutes.
- Garnish with fresh chopped coriander leaves before serving hot with rice or roti.
Tips
- Soaking is crucial: Always soak black chickpeas overnight or for at least 8 hours to ensure even cooking and better digestibility.
- Spice precision matters: Toast your cumin seeds until they're fragrant but not burned to release maximum flavor.
- Layer your spices: Add spices in stages to build depth of flavor, allowing each ingredient to contribute its unique taste profile.
- Natural pressure release is key: Let the Instant Pot release pressure naturally for 10 minutes to prevent chickpeas from becoming mushy.
- Final sautéing step creates magic: The last 2-3 minutes of sautéing helps create a slightly roasted texture and concentrates flavors.
- Fresh herbs make a difference: Always garnish with fresh coriander leaves just before serving to add brightness and freshness.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
