Holidays have been absolutely crazy! While my  little one and I took turns to fall ill, the environment at home was absolutely crazy.

But in spite of these things, holidays always seem nice especially  Christmas and new year season 🙂

After a week of being away from the kitchen and craving to cook, here is my first recipe for the year 2017 🙂 – Kala Channa Curry (Instant Pot recipe)

HAPPY NEW YEAR FOLKS 🙂

RECIPE:

Video Link: Kala Channa Curry – Instant Pot Recipe

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 4 people

INGREDIENTS:

Soaked Kala channa (black chickpea) – 1 full cup

Onions – 1

Tomatoes – 3 big ones – Pureed

Green chillies – 3

Ginger – 1/2 inch

Dill Leaves – 1/2 bunch – chopped finely

Kitchen King masala – 1.5 tsp

Salt – as per taste

Coriander leaves – for garnishing

Oil – 2 tbsp

For tempering:

Cloves – 4-5

Cinnamon – 1/2 inch

Cumin seeds – 1 tsp

Ajwain – 1/2 tsp

Bay leaf – 1

METHOD:

Soak the Kala channa / black chickpea overnight with enough water. You can use sprouted ones too.

Before starting to cook, puree the tomatoes and keep it aside.

Now, turn your instant pot in Saute mode (normal heat). Heat oil, and add the ingredients mentioned under the ‘For tempering’ section. Fry till done.

Now add the chopped onions, green chillies and ginger. Sauté till the onions are translucent.

Next, add the pureed tomatoes and boil well.

Now add the chopped dill leaves and soaked Kala channa. Mix well.

Add the kitchen king masala and salt to taste. Now add 1/2 cup of water and mix well.

Turn off the saute mode. Close the lid of your instant pot.

Select Manual cooking on high pressure for 15 minutes and do a natural pressure release (NPR). (Manual – High pressure – 15 mins – NPR)

Once done, take a spoonful of cooked channa, mash well and add it back to the curry.

Turn the sauté mode on and boil for about 2-3 minutes or till the texture thickens a little.

Serve hot with some rotis or chapatis.