Kashmiri Kala Chana Soup – Instant Pot Chickpea
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!
- 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
Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot add in asfoetida, cumin seeds, green cardamom pods, whole black cardamom pod, and bay leaf.
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.