Instant Pot® Chana Masala

Name: Instant Pot® Chana Masala
Total time: 125
Yield: 5
Ingredients: 1 cup brown basmati rice; 2 teaspoons cumin seeds; 1 teaspoon amchur (dried mango powder); 1 teaspoon ground coriander; 1 teaspoon garam masala; 1 teaspoon paprika; 1 teaspoon ground turmeric; ½ teaspoon freshly ground black pepper; ½ teaspoon cayenne pepper; 1 cup dried chickpeas; 2 cups water; 1 tablespoon olive oil; 1 onion, diced; 1 carrot, diced; 1 bay leaf; 1 clove garlic, minced; 1 (1 inch) piece fresh ginger root, minced; 1 green Thai chile, minced (Optional); 3 Roma tomatoes, diced; 2 tablespoons tomato paste; 1 ¼ cups water; ½ cup cilantro, chopped

Recipe by Buckwheat Queen from allrecipes.com

Dinner 2 Hr. 5 Mins.

Ingredients

5 servings

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1 cup brown basmati rice
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2 teaspoons cumin seeds
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1 teaspoon amchur (dried mango powder)
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1 teaspoon ground coriander
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1 teaspoon garam masala
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1 teaspoon paprika
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1 teaspoon ground turmeric
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½ teaspoon freshly ground black pepper
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½ teaspoon cayenne pepper
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1 cup dried chickpeas
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2 cups water

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1 tablespoon olive oil
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1 onion, diced
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1 carrot, diced
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1 bay leaf
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1 clove garlic, minced
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1 (1 inch) piece fresh ginger root, minced
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1 green Thai chile, minced (Optional)
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3 Roma tomatoes, diced
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2 tablespoons tomato paste
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1 ¼ cups water
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½ cup cilantro, chopped

Instructions

Rinse rice in plenty of cold water. Put into a small, oven-safe dish that will fit inside a multi-functional pressure cooker (such as Instant Pot®). Cover with water and set aside.
Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside.
Pour chickpeas into the cooker and cover with 2 cups cold water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Manually release any remaining pressure, about 5 minutes. Unlock and remove the lid. Remove the chickpeas, reserving cooking liquid.
Place oil in the pot and select Saute function. Add onion, carrot, and bay leaf; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in spice mix, garlic, ginger, Thai chile, and 1/4 cup of the reserved chickpea liquid; saute until fragrant, about 1 minute. Cancel Saute function.
Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside.
Drain rice and return to the dish. Cover with 1 1/4 cups fresh water. Place the dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Carefully lift out the rice; fluff with a fork. Remove the trivet and bay leaf. Use an immersion blender to blend just a small amount of chickpeas to create a creamy texture, 2 to 3 pulses on high speed.
Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro.