Ingredients

The following ingredients have 5 Servings
  • 1 cup chickpeas (soaked)
  • 1-2 tbsp oil ((butter or ghee can also be used))
  • 1 tsp cumin seeds
  • 1 small onion (finely chopped)
  • 2 slit green chili ((or to taste))
  • 1 tbsp Ginger-Garlic paste
  • 2 small tomatoes (finely chopped)
  • cilantro to garnish
  • 1/2 tsp amchur powder (dry mango powder) (or to taste)
  • 1 tbsp chana or chole masala ((see the notes for the masala recipe))
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • red chili powder (to taste)
  • Salt to taste

Instruction

  • Soak Chickpeas for at least 8 hours or overnight.
  • Put instant pot on saute mode high and add oil.
  • Once oil is hot add cumin seeds and fry for a minute.
  • Add onions and green chili fry for 2 to 3 minutes.
  • Add ginger garlic paste and fry for another 2 minutes.
  • Add tomatoes, fry for a minute or two.
  • Add all the spices mentioned above. Mix well.
  • Add soaked chickpeas and water enough to cover the chickpeas by 1/2 inch.
  • Turn off saute mode, put the lid and vent to sealing position.
  • Do manual high 35 to 40 minutes. (I did 35 minutes).
  • Add amchur powder, mix well. Check for salt and other spices and add if desired. Garnish with Cilantro.