This recipe is another great healthy and vegan option to add into your weekly meal rotation. These black chickpeas are high in fiber and have a lower glycemic index, which makes them a great alternative to meat. There is no need to soak the chickpeas overnight thanks to the Instant Pot. This recipe can be served as a soup or as part of a complete meal. Besides being healthy, the flavors in this dish will keep you coming back for seconds or even more!
Kala Chana
Prep time
Cook time
Total time
This recipe is another great healthy and vegan option to add into your weekly meal rotation. These black chickpeas are high in fiber and have a lower glycemic index, which makes them a great alternative to meat. There is no need to soak the chickpeas overnight thanks to the Instant Pot. This recipe can be served as a soup or as part of a complete meal. Besides being healthy, the flavors in this dish will keep you coming back for seconds or even more!
Cuisine: Gujarati
Serves: 4
Ingredients
- Instant pot
- 2 cups raw unsoaked kala chana (black chickpeas)
- 1 tablespoon oil
- 1 teaspoon asafoetida (hing)
- 2 dried red chilies
- 1 medium onion diced
- 1 small tomato diced
- ½ teaspoon turmeric powder (hurder)
- ½ teaspoon red chile powder
- 1 teaspoon ground coriander powder (dhana powder)
- ½ teaspoon ground cumin powder (jeeru powder)
- 1 teaspoon minced green chilies or to taste
- 1 tablespoon grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon salt or to taste
- 2 teaspoons palm sugar (jaggery)
- 1 teaspoon lemon juice
- 2 cups water
Instructions
- Rinse and drain the chickpeas and set aside
- Turn on the Instant Pot to SAUTE mode
- Wait until the Instant Pot display reads “HOT”
- Add oil into the steel pot
- Add asafoetida and dried chillies
- Allow to heat for 1 minute until the spices become fragrant
- Add all ingredients EXCEPT the palm sugar and lemon juice
- Mix well to incorporate all ingredients
- Press CANCEL on the Instant Pot
- Close and lock the lid on the Instant Pot
- Turn the vent to sealing to prevent steam from escaping
- Press MANUAL/PRESSURE COOK on the Instant Pot (HIGH pressure)
- Set timer to 45 minutes
- Once the timer goes off, carefully open the vent and allow the steam to release
- Press CANCEL on the Instant Pot
- Carefully open the lid
- Turn on the Instant Pot to SAUTE mode
- Add the palm sugar (jaggery) and lemon juice
- Allow to simmer for 5 mins or until you reach the desired consistency
- Press CANCEL on the Instant Pot
- Garnish with cilantro (optional)
- Serve and enjoy!
Notes
Notes
Black chickpeas or kala chana can be found at most Indian stores.
You can substitute brown sugar for the palm sugar
Serving suggestion
Serve with a side of roti, rice or daar for a full meal.
Daar recipe: https://youtu.be/IgjakDW8bqk
Variations
Vegan Variation: This recipe is completely vegan.
No Onion/ No Garlic: Omit the garlic and onion and follow along with the original recipe.
Black chickpeas or kala chana can be found at most Indian stores.
You can substitute brown sugar for the palm sugar
Serving suggestion
Serve with a side of roti, rice or daar for a full meal.
Daar recipe: https://youtu.be/IgjakDW8bqk
Variations
Vegan Variation: This recipe is completely vegan.
No Onion/ No Garlic: Omit the garlic and onion and follow along with the original recipe.
