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I stumbled upon this delightful dish - kala chana, or black chickpeas, cooked in an instant pot, years ago. Hearty chickpeas, aromatic spices, and fresh coriander blend into a satisfying, stick-to-your-ribs meal. The magic? An instant pot. Quick, yet loaded with flavors, it's my secret weapon when surprise guests drop by. Give it a shot! You won't regret the delectable journey into the world of Indian cuisine.
Ingredients for Delicious Kala Chana
- Dried kala chana: Nutritious and flavorful legume that adds texture and protein to the dish, a staple in Indian cuisine.
- Onion: Adds depth and sweetness to the dish, creating a flavorful base for the curry with its aromatic qualities.
- Tomatoes: Provide acidity and freshness to the curry, enhancing the overall taste and adding a vibrant color to the dish.
- Green chilies: Bring heat and a subtle bitterness to the dish, balancing the flavors and adding a spicy kick.
- Ginger-garlic paste: Infuses the dish with a warm, aromatic flavor, enhancing the overall taste and adding depth to the curry.
- Cumin seeds: Adds a warm, earthy flavor and aroma to the dish, enhancing the overall spice profile of the curry.
- Turmeric powder: Provides color and a warm, slightly bitter flavor to the dish, adding depth and a hint of earthiness.
- Red chili powder: Adds heat and a vibrant red color to the dish, intensifying the spiciness and flavor profile.
- Coriander powder: Offers a mild, citrusy flavor to the dish, complementing the other spices and adding a hint of freshness.
Essential Tools for Making Instant Pot Kala Chana
- Instant Pot: Essential for pressure cooking the soaked kala chana to perfection without the need for constant monitoring.
Instant Pot Kala Chana Recipe: Simple & Tasty
This Instant Pot Kala Chana recipe is a simple and tasty dish made with black chickpeas, onions, tomatoes, and a blend of spices. It's a nutritious and flavorful meal that's perfect for any occasion.
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 cup dried kala chana (black chickpeas) soaked overnight
- 1 onion finely chopped
- 2 tomatoes chopped
- 2 green chilies slit
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- to taste Salt
- as needed Water
- Fresh coriander leaves for garnish
Instructions:
- Turn on the Instant Pot and select the sauté function. Heat some oil and add cumin seeds.
- Add chopped onions, green chilies, and ginger-garlic paste. Sauté until onions are translucent.
- Add chopped tomatoes and cook until they are soft.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Add soaked kala chana and water. Close the Instant Pot lid and set on high pressure for 20 minutes.
- Once done, let the pressure release naturally. Garnish with fresh coriander leaves before serving.
Notes:
Soaking the kala chana overnight helps in faster cooking and better texture.
Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 15gFat: 2gSaturated Fat: 0.5gSodium: 500mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 200IUVitamin C: 20mgCalcium: 100mgIron: 4mg
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Read more: Instant Pot Chickpeas Recipe: Simple & Tasty
Tips for Making Kala Chana Ahead of Time
Make Ahead Instructions
- Cook the kala chana as per the recipe.
- Let it cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Once cooked and cooled, transfer the kala chana to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
Kala chana is a good source of plant-based protein and is rich in dietary fiber, making it a nutritious addition to a vegetarian diet.
Common Questions About Making Kala Chana in an Instant Pot
FAQ:
Can I use canned black chickpeas instead of dried kala chana?
Yes, you can use canned black chickpeas, but adjust the cooking time as they are already cooked.
How long does it take to soak the dried kala chana?
Soak the dried kala chana overnight or for at least 8 hours for best results.
Can I skip soaking the kala chana and cook them directly in the instant pot?
It's recommended to soak the kala chana to aid in digestion and reduce cooking time.
Can I add more spices to adjust the flavor to my liking?
Feel free to adjust the spices according to your taste preferences to enhance the flavor.
Can I freeze the leftover kala chana curry?
Yes, you can freeze the leftover kala chana curry in an airtight container for up to 3 months.
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