Ingredients

The following ingredients have 4 Servings
  • 1 cup dried brown chickpeas (soaked overnight)
  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 2 onions (sliced)
  • 1-2 Serranos or green chilies (minced)
  • 15-20 curry leaves
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 to mato (diced)
  • 1 tablespoon meat masala
  • 1 teaspoon paprika
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon turmeric
  • ½ teaspoon black pepper
  • 2 cups water
  • ½ cup full fat coconut milk

Instruction

  • Soak the brown chickpeas in cold water overnight. Drain, rinse and set aside.
  • Press the sauté button, add the oil and allow it to heat up for a minute. Once the oil is hot, add the mustard seeds to the pot. Once the mustard seeds begin to splutter, add the onions and stir-fry for 10-12 minutes, or until the onions begin to brown.
  • Add the Serrano pepper, curry leaves, garlic, ginger and spices and stir-fry for 30 seconds, then add the tomatoes and cook for 5 minutes, or until they begin to break down.
  • Add the brown chickpeas and water. Mix well.
  • Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
  • Naturally release pressure.
  • Add coconut milk and press sauté to cook for 3-4 minutes.