Ingredients
Equipment
Method
Prep
- Rinse the chickpea well. Soak 1 cup chickpea in 3 cups water overnight. When ready to cook, discard the water that was used to soak the chickpea overnight.
Cook
- Select sauté on the Instant Pot. Second, add oil to the pot. When the oil is hot, cloves, cinnamon stick, and black cardamoms.
- Then in 30 seconds, add the red chili powder and 1/4 cup water and stir.
- In about 30 seconds, when the chili powder gives out color add ground coriander, ground cumin, salt, and ground pepper. Stir well.
- Then add the chickpea/ kabuli chana and the remaining 1 cup water. Stir. Press cancel.
- Secure the lid on the pot. Select manual and cook at high pressure for 40 minutes. When cooking is complete, use natural pressure release to depressurize. Open the lid.
- Add the tamarind concentrate, ground pomegranate powder, and garam masala. Stir well. Select sauté and let it sauté for a minute. Press cancel. Finally, add Serrano pepper and julienned ginger. Transfer into a serving bowl and serve over rice, with toasted bread or naan.
Notes
- This recipe is meant to be dry versus Punjabi Chloe masala that is soupy.
- I have eliminated using tea bags and amchur. I have replaced using both these with tamarind concentrate. Tamarind provides a dark color as well as a tangy flavor.
- The whole spices (cardamom pods, cinnamon stick, cloves, can be discarded, they don't need to be consumed).