Instant Pot

Black Chickpeas Curry

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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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