Sookha Kala Chana (Spiced Black Chickpeas)

I don't think this is any of our favourites, but it is easy to put together and pretty tasty, and while it's not fast, most of the time is spent waiting for the chickpeas to cook -- it requires some forward planning but very little time investment. The recipe suggests serving with halwa and poori; we went with garlic naan and onion kulcha.

The Kidlet was highly suspicious of the "weird-looking" chickpeas but was ok with the taste.

Sookha Kala Chana

Vegetarian Indian Cooking with your Instant Pot

Ingredients

• 1 C black chickpeas
• 3 C water
• 1+½ tsp salt, divided
• 1 tbsp ghee
• 1 bay leaf
• 3 green cardamom pods
• ½ tsp cumin seeds
• 1-2 tbsp ginger paste
• 1-2 green chilies, sliced
• 1 tsp coriander, ground
• ¼ tsp cumin, ground
• ¼ tsp bin bhuna hua garam masala
• ¼ tsp amchor
• cilantro to taste
  

Directions

1. Rinse the chickpeas and place them in the instant pot with the water and 1 tsp of salt. Select bean/chili mode, 40 minutes, and allow for a 15 minute natural release once cooking is complete.
2. Drain the water and remove the chickpeas to a bowl.
3. Wipe out the pot and set it to sauté medium.
4. Once hot, add the ghee, bay leaf, and green cardamom. Sauté until fragrant, 15-30 seconds.
5. Add the cumin and sizzle for 5-10 seconds.
6. Add the ginger and chilies and cook for 1-2 minutes, until the ginger starts to darken.
7. Finally, add the ground spices and 2 tbsp water. Deglaze briefly and then immediately add the chickpeas.
8. Stir chickpeas together with spices, then remove from the heat and stir in the cilantro and remaining ½ tsp of salt.