Black Chickpeas Curry
Kala Chana with Brown Rice
Prep the Chickpeas
Rinse kala chana 2 to 3 times. Drain and soak overnight or at least 8 hours. Refer to recipe notes for no-soak method.
Pre-heat the Instant pot. Add oil, cumin seeds and let them sizzle. Add chopped onion, ginger and garlic. Saute for 3 minutes.
Add tomato & spices
Add chopped tomatoes along with salt and spices. Add a few tablespoons of water, stir and cook everything for 2 minutes
Add chana & water
Add drained chickpeas along with water and stir.
Assemble rinsed rice, water, salt and oil in a bowl. Place a trivet over the curry and place the rice bowl on top of that.
Close the lid and pressure cook for 22 minutes, high pressure, on sealing mode.
Wait for 10 minutes of natural release, then release pressure manually. Fluff rice. Garnish chana with cilantro. Enjoy!