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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](https://homepressurecooking.com/wp-content/uploads/2024/05/instant-pot-kala-chana-recipe-simple-tasty-1716473120.jpg)
Instant Pot Kala Chana Recipe: Simple & Tasty
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
Read more: Instant Pot Chickpeas Recipe: Simple & Tasty
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:
Nutrition value:
Keywords:
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.
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