Ingredients
4
4 servings
- •1 cup chickpeas, soaked in water overnight
- •4 tablespoons mustard, vegetable oil
- •2 bay leaves
- •3 ground green cardamoms
- •1 large cadamom pod
- •1 cinnamon stick
- •1 large onion, finely chopped
- •1 tablespoon ginger garlic paste
- •2 tomatoes, finely chopped
- •1 tablespoon chana masala powder
- •salt, to taste
- •1 teaspoon turmeric powder
- •1 teaspoon red chili powder
- •1 tablespoon coriander powder
- •1 handful fresh cilantro leaves
- •1 teaspoon ghee
- •1 teaspoon garam masala
- •3 cups water
Instructions
- Turn on the Instant pot on Saute mode. Add oil - once heated, add dry spices and roast for 2 minutes.
- Add chopped onions and saute until translucent. Then, add ginger garlic paste and cook until the raw aroma disappears.
- Now, add turmeric powder, red chilli powder, coriander powder, and Chana masala and saute.
- Add tomatoes and cook until soft. Then, add soaked chickpeas and mix well to combine.
- Add salt and water. Close lid, switch to pressure cook mode and cook on high for 20 minutes, leaving the whistle sealed.
- After natural pressure release, open the lid, switch to normal mode, and add garam masala powder. Let simmer for 5 minutes.
- Transfer to a serving dish and mix with ghee. Garnish with chopped cilantro leaves.
- Serve alongside rotis or rice.
Nutritional Facts
Per 4 servings
- Calories: 134
- Carbohydrate: 20g
- Fat: 4g
- Fiber: 6g
- Protein: 4g
- Sugar: 5g
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