This Kashmiri Kala Chana Soup – Instant Pot Chickpea recipe is wonderfully comforting and beyond delicious. It has been on my list to make for weeks after my mother-in-law made it last year, when I fell in love with the amazing texture and flavor. Additionally, it is so simple to prepare and made entirely in one pot! Do try this Kashmiri recipe.
What is Kala Chana used in this Kashmiri Kala Chana Soup – Instant Pot Chickpea recipe ?
Chickpeas commonly found in the US, are known as garbanzo beans, Kabuli chana or white chana. Kala chana (known as brown chickpea or black chickpea) have the same shape as the garbanzo bean but are smaller, and are brownish black in color. They have a nutty, buttery taste and have a thick skin. It doesn’t break down quickly. It takes longer to cook as compared to its white counterpart. Even when fully cooked, it will never be as soft as other lentils or beans. Please keep that in mind while cooking it. You may think it is hard and undone, however, it is delicious.
Where can I find brown chickpea?
In Indian grocery stores in the beans aisle or on Amazon.
How do I make Kashmiri Kala Chana Soup – Instant Pot Chickpea?
Prep – Rinse the chickpea well. Soak the dry chickpea overnight in 3 cups water, discard the water used for soaking, right before cooking.
First, select sauté on the Instant Pot and adjust to normal. Second, add oil to the pot. When the oil is hot add in asafoetida, cumin seeds, green cardamom pods, whole black cardamom pod, and bay leaf. Third, in about 30 seconds add in the chickpea. Further, add in 3 and 1/4 cups water and give it a good stir. Furthermore, add in ground turmeric, ground ginger, ground fennel, ground cumin, and salt.
Finally, make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel. Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 60 minutes.
When cooking is complete, use natural pressure release to depressurize. Moreover, open the lid, and select sauté. Finally, add in milk and let the soup come to a boil. Transfer to a serving bowl, and enjoy with white rice or as is.
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Try some of our other Kashmiri recipe
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Kala Chana Soup – Instant Pot Chickpea
Equipment
- Instant Pot
Ingredients
- 1 cup kaala chana (dry and soaked overnight in 3 cups water)
- 2 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 1/2 tsp cumin seeds
- 2 cardamom pods (hari elaichi)
- 1 black cardamom pod (kali elaichi)
- 1 bay leaf
- 3 and 1/4 cups water
- 1/2 tbsp ground turmeric (haldi)
- 3/4 tsp ground ginger (sonth)
- 1 tbsp ground fennel (saunf powder)
- 1/2 tsp ground cumin (jeera powder)
- 1 and 1/2 tsp salt
- 1 cup milk
- 3 and 1/4 cup water
Instructions
Prep
- Rinse the chickpea well. Soak the dry chickpea overnight in 3 cups water, discard the water used for soaking, right before cooking.
Cook
- In about 30 seconds add in the chickpea. Further, add in 3 and 1/4 cups water and give it a good stir. Furthermore, add in ground turmeric, ground ginger, ground fennel, ground cumin, and salt.
- Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel. Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 60 minutes.
- When cooking is complete, use natural pressure release to depressurize. Moreover, open the lid, and select sauté. Finally, add in milk and let the soup come to a boil. Transfer to a serving bowl, and enjoy with white rice or as is.
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