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 🙂
Video Link: Kala Channa Curry – Instant Pot Recipe
Preparation time: 10 mins
Cooking time: 30 mins
Serves: 4 people
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
Cloves – 4-5
Cinnamon – 1/2 inch
Cumin seeds – 1 tsp
Ajwain – 1/2 tsp
Bay leaf – 1
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.