For Soaking<\/h4>\n\n\n\n\n- 1\u00a0cup\u00a0dried black chickpeas<\/li>\n\n\n\n
- 3 cups water (for soaking)<\/li>\n<\/ul>\n\n\n\n
Other Ingredients<\/h4>\n\n\n\n\n- 2\u00a0tablespoons\u00a0olive oil<\/li>\n\n\n\n
- 1 large onion finely chopped, (about 1 cup)<\/li>\n\n\n\n
- 1\u00a0tablespoon\u00a0ginger garlic paste<\/li>\n\n\n\n
- 1 green chili finely chopped<\/li>\n\n\n\n
- 1\u00a0cup\u00a0tomato puree\u00a0(about 2 large tomatoes)<\/li>\n\n\n\n
- \u00bd\u00a0teaspoon\u00a0turmeric<\/li>\n\n\n\n
- 1\u00a0teaspoon\u00a0red chili powder<\/li>\n\n\n\n
- 1.5\u00a0teaspoons\u00a0coriander powder<\/li>\n\n\n\n
- salt\u00a0to taste<\/li>\n\n\n\n
- 2 cups water (for cooking)<\/li>\n\n\n\n
- 2\u00a0teaspoon\u00a0kasuri methi (dried fenugreek leaves)<\/li>\n\n\n\n
- 1\u00a0teaspoon\u00a0amchur powder<\/li>\n\n\n\n
- \u00bd\u00a0teaspoon\u00a0garam masala<\/li>\n\n\n\n
- 2 tablespoons coriander leaves for garnish<\/li>\n<\/ul>\n\n\n\n
Whole spices<\/h4>\n\n\n\n\n- 1\u00a0teaspoon\u00a0cumin seeds<\/li>\n\n\n\n
- 1\u00a0bay leaf<\/li>\n\n\n\n
- 1\u00a0inch\u00a0cinnamon<\/li>\n\n\n\n
- 2\u00a0cloves<\/li>\n\n\n\n
- 2\u00a0cardamom<\/li>\n<\/ul>\n\n\n\n
Instructions <\/h3>\n\n\n\nPreparation<\/h4>\n\n\n\n\n- Wash and soak black chickpeas overnight or for at least 6 hours in 3 cups of water. The chickpeas will double in size when they are soaked.<\/li>\n<\/ul>\n\n\n\n
Instant Pot Method<\/h4>\n\n\n\n\n- Press SAUTE on\u00a0Instant Pot. Heat 2 tablespoons of oil, then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.<\/li>\n\n\n\n
- Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.<\/li>\n\n\n\n
- Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.<\/li>\n\n\n\n
- Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.<\/li>\n\n\n\n
- Add ground spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.<\/li>\n\n\n\n
- Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well. Also, Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid\u00a0BURN\u00a0alerts.<\/li>\n\n\n\n
- Furthermore, close the lid on the pot, and turn the pressure valve to\u00a0the SEALING\u00a0position. Set the pot to\u00a0“BEAN\/CHILI”\u00a0Mode\u00a0and set the timer to\u00a030 minutes.\u00a0Or you can use ‘MANUAL\/PRESSURE COOK’ (High Pressure)\u00a0and set the timer to\u00a030 minutes. Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR).<\/li>\n\n\n\n
- Set to the SAUTE mode again. The kala chana should be thoroughly cooked. Mash a few chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get desired consistency.<\/li>\n\n\n\n
- Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.
![\"pressure](\"\")
<\/li>\n\n\n\n - Garnish with coriander leaves and serve Kala chana curry hot with naan & jeera rice, or basmati rice.<\/li>\n<\/ol>\n\n\n\n
Stovetop Pressure Cooker Method<\/h4>\n\n\n\n\n- Heat 2 tablespoons of oil in a traditional pressure cooker. Then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.<\/li>\n\n\n\n
- Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.<\/li>\n\n\n\n
- Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.<\/li>\n\n\n\n
- Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.<\/li>\n\n\n\n
- Add ground spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.<\/li>\n\n\n\n
- Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well.<\/li>\n\n\n\n
- Close the lid, place a whistle and cook for 8-10 whistles on medium flame until they are cooked and softened well. It takes about 20 minutes.<\/li>\n\n\n\n
- Switch off the flame and let the pressure from the cooker release naturally.<\/li>\n\n\n\n
- Turn on the stove again. Mash a few black chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get desired consistency.<\/li>\n\n\n\n
- Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.<\/li>\n\n\n\n
- Garnish with coriander leaves and serve hot.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
Black Chickpeas Curry (Punjabi Kala Chana) is an easy, one-pot Indian curry recipe made by cooking black chickpeas in flavorful onion-tomato gravy along with a few spices in the pressure cooker. Ingredients For Soaking Other Ingredients Whole spices Instructions Preparation Instant Pot Method Stovetop Pressure Cooker Method<\/p>\n","protected":false},"author":1,"featured_media":1697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-1696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-dinner"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/08\/Kala-Chana-Recipe-Black-Chickpeas-Curry.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=1696"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696\/revisions"}],"predecessor-version":[{"id":1698,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696\/revisions\/1698"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/1697"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=1696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=1696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=1696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Other Ingredients<\/h4>\n\n\n\n\n- 2\u00a0tablespoons\u00a0olive oil<\/li>\n\n\n\n
- 1 large onion finely chopped, (about 1 cup)<\/li>\n\n\n\n
- 1\u00a0tablespoon\u00a0ginger garlic paste<\/li>\n\n\n\n
- 1 green chili finely chopped<\/li>\n\n\n\n
- 1\u00a0cup\u00a0tomato puree\u00a0(about 2 large tomatoes)<\/li>\n\n\n\n
- \u00bd\u00a0teaspoon\u00a0turmeric<\/li>\n\n\n\n
- 1\u00a0teaspoon\u00a0red chili powder<\/li>\n\n\n\n
- 1.5\u00a0teaspoons\u00a0coriander powder<\/li>\n\n\n\n
- salt\u00a0to taste<\/li>\n\n\n\n
- 2 cups water (for cooking)<\/li>\n\n\n\n
- 2\u00a0teaspoon\u00a0kasuri methi (dried fenugreek leaves)<\/li>\n\n\n\n
- 1\u00a0teaspoon\u00a0amchur powder<\/li>\n\n\n\n
- \u00bd\u00a0teaspoon\u00a0garam masala<\/li>\n\n\n\n
- 2 tablespoons coriander leaves for garnish<\/li>\n<\/ul>\n\n\n\n
Whole spices<\/h4>\n\n\n\n\n- 1\u00a0teaspoon\u00a0cumin seeds<\/li>\n\n\n\n
- 1\u00a0bay leaf<\/li>\n\n\n\n
- 1\u00a0inch\u00a0cinnamon<\/li>\n\n\n\n
- 2\u00a0cloves<\/li>\n\n\n\n
- 2\u00a0cardamom<\/li>\n<\/ul>\n\n\n\n
Instructions <\/h3>\n\n\n\nPreparation<\/h4>\n\n\n\n\n- Wash and soak black chickpeas overnight or for at least 6 hours in 3 cups of water. The chickpeas will double in size when they are soaked.<\/li>\n<\/ul>\n\n\n\n
Instant Pot Method<\/h4>\n\n\n\n\n- Press SAUTE on\u00a0Instant Pot. Heat 2 tablespoons of oil, then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.<\/li>\n\n\n\n
- Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.<\/li>\n\n\n\n
- Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.<\/li>\n\n\n\n
- Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.<\/li>\n\n\n\n
- Add ground spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.<\/li>\n\n\n\n
- Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well. Also, Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid\u00a0BURN\u00a0alerts.<\/li>\n\n\n\n
- Furthermore, close the lid on the pot, and turn the pressure valve to\u00a0the SEALING\u00a0position. Set the pot to\u00a0“BEAN\/CHILI”\u00a0Mode\u00a0and set the timer to\u00a030 minutes.\u00a0Or you can use ‘MANUAL\/PRESSURE COOK’ (High Pressure)\u00a0and set the timer to\u00a030 minutes. Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR).<\/li>\n\n\n\n
- Set to the SAUTE mode again. The kala chana should be thoroughly cooked. Mash a few chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get desired consistency.<\/li>\n\n\n\n
- Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.<\/li>\n\n\n\n
- Garnish with coriander leaves and serve Kala chana curry hot with naan & jeera rice, or basmati rice.<\/li>\n<\/ol>\n\n\n\n
Stovetop Pressure Cooker Method<\/h4>\n\n\n\n\n- Heat 2 tablespoons of oil in a traditional pressure cooker. Then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.<\/li>\n\n\n\n
- Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.<\/li>\n\n\n\n
- Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.<\/li>\n\n\n\n
- Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.<\/li>\n\n\n\n
- Add ground spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.<\/li>\n\n\n\n
- Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well.<\/li>\n\n\n\n
- Close the lid, place a whistle and cook for 8-10 whistles on medium flame until they are cooked and softened well. It takes about 20 minutes.<\/li>\n\n\n\n
- Switch off the flame and let the pressure from the cooker release naturally.<\/li>\n\n\n\n
- Turn on the stove again. Mash a few black chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get desired consistency.<\/li>\n\n\n\n
- Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.<\/li>\n\n\n\n
- Garnish with coriander leaves and serve hot.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
Black Chickpeas Curry (Punjabi Kala Chana) is an easy, one-pot Indian curry recipe made by cooking black chickpeas in flavorful onion-tomato gravy along with a few spices in the pressure cooker. Ingredients For Soaking Other Ingredients Whole spices Instructions Preparation Instant Pot Method Stovetop Pressure Cooker Method<\/p>\n","protected":false},"author":1,"featured_media":1697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-1696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-dinner"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/08\/Kala-Chana-Recipe-Black-Chickpeas-Curry.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=1696"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696\/revisions"}],"predecessor-version":[{"id":1698,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696\/revisions\/1698"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/1697"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=1696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=1696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=1696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Whole spices<\/h4>\n\n\n\n\n- 1\u00a0teaspoon\u00a0cumin seeds<\/li>\n\n\n\n
- 1\u00a0bay leaf<\/li>\n\n\n\n
- 1\u00a0inch\u00a0cinnamon<\/li>\n\n\n\n
- 2\u00a0cloves<\/li>\n\n\n\n
- 2\u00a0cardamom<\/li>\n<\/ul>\n\n\n\n
Instructions <\/h3>\n\n\n\nPreparation<\/h4>\n\n\n\n\n- Wash and soak black chickpeas overnight or for at least 6 hours in 3 cups of water. The chickpeas will double in size when they are soaked.<\/li>\n<\/ul>\n\n\n\n
Instant Pot Method<\/h4>\n\n\n\n\n- Press SAUTE on\u00a0Instant Pot. Heat 2 tablespoons of oil, then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.<\/li>\n\n\n\n
- Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.<\/li>\n\n\n\n
- Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.<\/li>\n\n\n\n
- Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.<\/li>\n\n\n\n
- Add ground spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.<\/li>\n\n\n\n
- Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well. Also, Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid\u00a0BURN\u00a0alerts.<\/li>\n\n\n\n
- Furthermore, close the lid on the pot, and turn the pressure valve to\u00a0the SEALING\u00a0position. Set the pot to\u00a0“BEAN\/CHILI”\u00a0Mode\u00a0and set the timer to\u00a030 minutes.\u00a0Or you can use ‘MANUAL\/PRESSURE COOK’ (High Pressure)\u00a0and set the timer to\u00a030 minutes. Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR).<\/li>\n\n\n\n
- Set to the SAUTE mode again. The kala chana should be thoroughly cooked. Mash a few chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get desired consistency.<\/li>\n\n\n\n
- Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.<\/li>\n\n\n\n
- Garnish with coriander leaves and serve Kala chana curry hot with naan & jeera rice, or basmati rice.<\/li>\n<\/ol>\n\n\n\n
Stovetop Pressure Cooker Method<\/h4>\n\n\n\n\n- Heat 2 tablespoons of oil in a traditional pressure cooker. Then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.<\/li>\n\n\n\n
- Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.<\/li>\n\n\n\n
- Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.<\/li>\n\n\n\n
- Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.<\/li>\n\n\n\n
- Add ground spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.<\/li>\n\n\n\n
- Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well.<\/li>\n\n\n\n
- Close the lid, place a whistle and cook for 8-10 whistles on medium flame until they are cooked and softened well. It takes about 20 minutes.<\/li>\n\n\n\n
- Switch off the flame and let the pressure from the cooker release naturally.<\/li>\n\n\n\n
- Turn on the stove again. Mash a few black chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get desired consistency.<\/li>\n\n\n\n
- Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.<\/li>\n\n\n\n
- Garnish with coriander leaves and serve hot.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
Black Chickpeas Curry (Punjabi Kala Chana) is an easy, one-pot Indian curry recipe made by cooking black chickpeas in flavorful onion-tomato gravy along with a few spices in the pressure cooker. Ingredients For Soaking Other Ingredients Whole spices Instructions Preparation Instant Pot Method Stovetop Pressure Cooker Method<\/p>\n","protected":false},"author":1,"featured_media":1697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-1696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-dinner"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/08\/Kala-Chana-Recipe-Black-Chickpeas-Curry.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=1696"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696\/revisions"}],"predecessor-version":[{"id":1698,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696\/revisions\/1698"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/1697"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=1696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=1696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=1696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Instructions <\/h3>\n\n\n\nPreparation<\/h4>\n\n\n\n\n- Wash and soak black chickpeas overnight or for at least 6 hours in 3 cups of water. The chickpeas will double in size when they are soaked.<\/li>\n<\/ul>\n\n\n\n
Instant Pot Method<\/h4>\n\n\n\n\n- Press SAUTE on\u00a0Instant Pot. Heat 2 tablespoons of oil, then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.<\/li>\n\n\n\n
- Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.<\/li>\n\n\n\n
- Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.<\/li>\n\n\n\n
- Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.<\/li>\n\n\n\n
- Add ground spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.<\/li>\n\n\n\n
- Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well. Also, Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid\u00a0BURN\u00a0alerts.<\/li>\n\n\n\n
- Furthermore, close the lid on the pot, and turn the pressure valve to\u00a0the SEALING\u00a0position. Set the pot to\u00a0“BEAN\/CHILI”\u00a0Mode\u00a0and set the timer to\u00a030 minutes.\u00a0Or you can use ‘MANUAL\/PRESSURE COOK’ (High Pressure)\u00a0and set the timer to\u00a030 minutes. Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR).<\/li>\n\n\n\n
- Set to the SAUTE mode again. The kala chana should be thoroughly cooked. Mash a few chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get desired consistency.<\/li>\n\n\n\n
- Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.<\/li>\n\n\n\n
- Garnish with coriander leaves and serve Kala chana curry hot with naan & jeera rice, or basmati rice.<\/li>\n<\/ol>\n\n\n\n
Stovetop Pressure Cooker Method<\/h4>\n\n\n\n\n- Heat 2 tablespoons of oil in a traditional pressure cooker. Then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.<\/li>\n\n\n\n
- Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.<\/li>\n\n\n\n
- Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.<\/li>\n\n\n\n
- Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.<\/li>\n\n\n\n
- Add ground spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.<\/li>\n\n\n\n
- Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well.<\/li>\n\n\n\n
- Close the lid, place a whistle and cook for 8-10 whistles on medium flame until they are cooked and softened well. It takes about 20 minutes.<\/li>\n\n\n\n
- Switch off the flame and let the pressure from the cooker release naturally.<\/li>\n\n\n\n
- Turn on the stove again. Mash a few black chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get desired consistency.<\/li>\n\n\n\n
- Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.<\/li>\n\n\n\n
- Garnish with coriander leaves and serve hot.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
Black Chickpeas Curry (Punjabi Kala Chana) is an easy, one-pot Indian curry recipe made by cooking black chickpeas in flavorful onion-tomato gravy along with a few spices in the pressure cooker. Ingredients For Soaking Other Ingredients Whole spices Instructions Preparation Instant Pot Method Stovetop Pressure Cooker Method<\/p>\n","protected":false},"author":1,"featured_media":1697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-1696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-dinner"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/08\/Kala-Chana-Recipe-Black-Chickpeas-Curry.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=1696"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696\/revisions"}],"predecessor-version":[{"id":1698,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696\/revisions\/1698"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/1697"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=1696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=1696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=1696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- \n
- Wash and soak black chickpeas overnight or for at least 6 hours in 3 cups of water. The chickpeas will double in size when they are soaked.<\/li>\n<\/ul>\n\n\n\n
Instant Pot Method<\/h4>\n\n\n\n
- \n
- Press SAUTE on\u00a0Instant Pot. Heat 2 tablespoons of oil, then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.<\/li>\n\n\n\n
- Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.<\/li>\n\n\n\n
- Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.<\/li>\n\n\n\n
- Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.<\/li>\n\n\n\n
- Add ground spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.<\/li>\n\n\n\n
- Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well. Also, Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid\u00a0BURN\u00a0alerts.<\/li>\n\n\n\n
- Furthermore, close the lid on the pot, and turn the pressure valve to\u00a0the SEALING\u00a0position. Set the pot to\u00a0“BEAN\/CHILI”\u00a0Mode\u00a0and set the timer to\u00a030 minutes.\u00a0Or you can use ‘MANUAL\/PRESSURE COOK’ (High Pressure)\u00a0and set the timer to\u00a030 minutes. Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR).<\/li>\n\n\n\n
- Set to the SAUTE mode again. The kala chana should be thoroughly cooked. Mash a few chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get desired consistency.<\/li>\n\n\n\n
- Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.
- Garnish with coriander leaves and serve Kala chana curry hot with naan & jeera rice, or basmati rice.<\/li>\n<\/ol>\n\n\n\n
Stovetop Pressure Cooker Method<\/h4>\n\n\n\n
- \n
- Heat 2 tablespoons of oil in a traditional pressure cooker. Then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.<\/li>\n\n\n\n
- Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.<\/li>\n\n\n\n
- Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.<\/li>\n\n\n\n
- Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.<\/li>\n\n\n\n
- Add ground spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.<\/li>\n\n\n\n
- Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well.<\/li>\n\n\n\n
- Close the lid, place a whistle and cook for 8-10 whistles on medium flame until they are cooked and softened well. It takes about 20 minutes.<\/li>\n\n\n\n
- Switch off the flame and let the pressure from the cooker release naturally.<\/li>\n\n\n\n
- Turn on the stove again. Mash a few black chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get desired consistency.<\/li>\n\n\n\n
- Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.<\/li>\n\n\n\n
- Garnish with coriander leaves and serve hot.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
Black Chickpeas Curry (Punjabi Kala Chana) is an easy, one-pot Indian curry recipe made by cooking black chickpeas in flavorful onion-tomato gravy along with a few spices in the pressure cooker. Ingredients For Soaking Other Ingredients Whole spices Instructions Preparation Instant Pot Method Stovetop Pressure Cooker Method<\/p>\n","protected":false},"author":1,"featured_media":1697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-1696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-dinner"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/08\/Kala-Chana-Recipe-Black-Chickpeas-Curry.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=1696"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696\/revisions"}],"predecessor-version":[{"id":1698,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1696\/revisions\/1698"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/1697"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=1696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=1696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=1696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}