Instant Pot Easiest Chickpeas- Kadala Curry | Dump & Go Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Dried bay leaves- 2
  • Onions, chopped- 2
  • Ginger-garlic paste- 1 tbsp
  • Tomato paste- 3 tbsp
  • Chickpeas- 3 cups, soaked in water
  • Kashmiri chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1 tbsp
  • Chaat masala- 1 tsp
  • Cumin powder- 1 tsp
  • Salt- 1½ tsp
  • Water- 2 cups
  • Cilantro, chopped- ¼ cup
Instructions
  1. I've soaked the chickpeas in water overnight, or soak them for a few hours.
  2. To the stainless steel pot, add all the ingredients except cilantro.
  3. Combine everything well.
  4. If you don't have tomato paste, add 2 chopped tomatoes instead.
  5. If you don't have chaat masala, you can skip adding that.
  6. Close the pot with the lid.
  7. Select the pressure cook setting, set the time to 25 minutes at high pressure.
  8. After pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  9. Open the lid & add cilantro; combine well.
  10. Seve the curry in a bowl, enjoy with chapati, puttu, appam, etc.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/instant-pot-easiest-chickpeas-kadala-curry-dump-go-recipe/