KALA CHANA MASALA

INGREDIENTS

• 1 cup Kala Chana (black chickpeas)
• 1 tablespoon oil

• Salt to taste
• ¼ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon Garam masala or Chana masala
• 2 cups water
• ¼ teaspoon sugar (optional)
• 2 tablespoon Coriander leaves finely chopped
• Lime or lemon juice to taste

INSTRUCTIONS 

Instant Pot Method

1. Wash Kala Chana (Black Chickpeas) and soak in 3 cups of water for 5-8 hours.
2. When you are ready to make Kala Chana Masala, drain the water from Chana and set it aside.
3. Start the Instant Pot on saute mode and heat the oil in it. Add cumin seeds, and after they sizzle, add ginger and chili paste. Continue to saute for a few more seconds.
4. Add chopped celery, mix well, and saute for a minute. Add chickpea flour, mix, and right away, add tomatoes. Mix well and continue cooking for a minute.
5. Add salt, turmeric powder, red chili powder, cumin powder, and Garam masala powder or Chana masala. Continue cooking until tomatoes are soft and mushy and the oil separates from the sides.
6. Add Kala Chana and 2 cups of water.
7. Press cancel and close the Instant Pot lid. Press the bean/grain button; it will show 30 minutes automatically. Cook it for 30 minutes on high.
8. When the time is over and the Instant Pot beeps, let the pressure release naturally (NPR).
9. Open the lid and stir well. Add lime juice, sugar, and coriander leaves. Mix well and transfer the Kala Chana Masala to the serving bowl.

Stovetop Pressure Cooker Method

1. Wash Kala Chana (Black Chickpeas) and soak in 3 cups of water for 6-8 hours or overnight.
2. When you are ready to make Kala Chana Masala, drain the water from Chana and set it aside.
3. Heat oil in a pressure cooker and add cumin seeds. Once cumin seeds start to sizzle, add chili and ginger paste and saute for a few seconds.
4. Add chopped celery and cook for a minute.
5. Add chickpea flour, mix, and right away, add chopped tomatoes. Mix well and cook for a minute.
6. Add salt, turmeric powder, red chili powder, cumin powder, and Garam masala powder or Chana masala. Continue cooking until tomatoes are soft and mushy and the oil separates from the sides.
7. Add Kala Chana and 2 cups of water. Mix well.
8. Cover the pressure cooker lid and cook for 8-9 whistles or until chana is cooked thoroughly.
9. Once pressure is released from the cooker, open the lid. Add lime juice, sugar, and coriander leaves. Mix well and transfer the curry to the serving bowl.