“Find out what makes you kinder, what opens you up and brings out the most loving, generous, and unafraid version of you, and go after those things as if nothing else matters.”
This is one of those recipes that is a classic once a month staple in my home. Technically this is my moms recipe, with some twists by me. Sharing my mom’s recipes with you guys, is so rewarding! I get to spend quality time with her, learn her recipes and put a twist on them with some of the flavors I enjoy. It’s a tale of two kitchens, intertwining together!
The flavors in this curry, are absolutely delicious! I highly recommend serving this dish with the recommended garnishes. Of course you can serve this dish atop a bed of rice or quinoa. Whatever your preference is! Use this as a meal prep for the week or a as a weeknight dinner for the family, either way, you will be glad you tried it!
It’s gluten free, vegan, paleo and whole360 friendly. And I am sure it fits into many other diets as well, as it’s healthy and nutritious.
PS. I prefer a well done texture to these chickpeas. If you have not tried black chickpeas before, or an unsure of your preference, I would suggest using the bean/chili function on your instant pot first. Then, taste test and cook on high pressure for any additional minutes to get the desired result.
Instant Pot Kala Channa (Black Chickpea Curry)
Ingredients
- 2 tbsps oil
- 1/4 tsp rye
- 1/4 tsp cumin seeds
- 1/2 tsp hing 1/2 hing, separated, used in two different steps
- 1/2 tsp turmeric 1/2 tsp turmeric, separated, used in two different steps
- 1/2 tsp red chili powder 1/2 tsp red chili powder, separated, used in two different steps
- 6 cups of water
- 4 tsps cumin
- 5 tsps coriander powder
- 3 tbsps lemon juice
- 1 tsp garlic powder
- 3 tbsps jaggery ghor, indian sugar
- 1 tsp minced garlic
- 1 tsp ginger paste
- 1 tsp chaat masala
- Salt according to taste
- 2 cups of black chickpeas soaked in 8 cups of water overnight and then drained the next morning
Optional garnishes:
- Cilantro
- Avocado
- Sev
- Onions
- Tomatoes
Instructions
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Turn instant pot to saute setting and when display reads hot, add 2 tbsps oil, 1/4 tsp rye, 1/4 tsp cumin seeds, 1/2 tsp hing, 1/2 tsp turmeric and 1/2 tsp red chili powder. Let oil and spices saute together for ~1 minute. If oil starts to burn, add in 1 tbsp of water.
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Once saute setting is finished, add in 6 cups of water and mix well. Next add in 1/2 tsp hing, 1/2 tsp tumeric, 1/2 tsp red chili powder, 4 tsps cumin, 5 tsps coriander powder, 3 tbsps lemon juice, 1 tsp garlic powder, 3 tbsps gor, 1 tsp minced garlic, 1 tsp ginger paste, 1 tsp chaat masala and salt according to taste. Stir the water, until all spices are incorporated. Next add in the drained black chickpeas, and stir one more time to incorporate. Cover and press pressure cook button, making sure it’s set to high pressure. Set timer for 60 minutes, making sure valve is set to “sealing.” When timer completes, let pressure release naturally for 10-12 minutes and then move the valve to “venting.” Remove lid once all pressure has released.
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Open and give a quick stir. If there is remaining liquid and you would like less, set to saute mode for 5-7 minutes, to burn off excess liquid.
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Serve with optional garnishes of choice such as: cilantro, avocado, sev, onions and tomatoes.
Recipe Notes
- You can substitute sugar in place of jaggery (ghor). Start with 1 tbsp of sugar first and then add according to taste. Sugar is sweeter than jaggery, so use less sugar.
- Black chickpeas can be quite hard if not cooked properly, depending on the texture you prefer, start with the timer on 50 mins and then taste test.
