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Kala Chana with Brown Rice
YIELD
4-6 people
TYPE
Vegetarian
TIME
50 minutes
APPLIANCE
Instant Pot
Prep the Chickpeas
1
Rinse kala chana 2 to 3 times. Drain and soak overnight or at least 8 hours. Refer to recipe notes for no-soak method.
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Saute aromatics
2
Pre-heat the Instant pot. Add oil, cumin seeds and let them sizzle. Add chopped onion, ginger and garlic. Saute for 3 minutes.
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Add tomato & spices
3
Add chopped tomatoes along with salt and spices. Add a few tablespoons of water, stir and cook everything for 2 minutes
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Add chana & water
4
Add drained chickpeas along with water and stir.
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Brown rice
5
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.
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Pressure Cook
6
Close the lid and pressure cook for 22 minutes, high pressure, on sealing mode.
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Enjoy!
7
Wait for 10 minutes of natural release, then release pressure manually. Fluff rice. Garnish chana with cilantro. Enjoy!
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