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traqnsfer sookha chana to serving bowl

Instant Pot Sookha Chana - Punjabi Kala Chana Masala

Super easy and delicous recipe made in the instant pot.
Prep Time 5 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 25 mins
Course Main Course, Side Dish
Cuisine Indian, North Indian, Punjabi
Servings 3


  • Instant Pot



  • Discard the water that was used to soak the chickpea overnight.
  • Select sauté on the instant pot. Add oil to the pot. When the oil is hot, add cumin seeds, asafoetida, and bay leaves.
  • When the cumin seeds begin to splutter in about 30 seconds to a minute add Kashmiri chili powder and 1/4 cup water. Give it a good stir.
  • Add ground cumin, ground ginger, ground coriander, and salt. Give it a good stir. Add the chickpea and 1/2 cup water. Give it a good stir. Select cancel.
  • Secure the lid on the pot. Select manual and cook at high pressure for 60 minutes. When cooking is complete, use natural pressure release to depressurize.
  • Add garam masala, mango powder, and pomegranate powder. Granish with cilantro. If there is excess water, select saute until the water reduces. Transfer the cooked kala chana in a serving bowl. Discard the bay leaves.
  • Serve hot with puris, rice, or tortilla.


  • On a scale of 1 to 5, in terms of spice levels, I would place this dish at a 2.5 in terms of heat. 
  • Kala chana tends to be hard even when pressure cooked as compared to garbanzo beans, or other lentils. 
  • Tip: Add a pinch of baking soda to soften the chana while pressure cooking. Sometimes if the chana is old it takes a long time to cook and baking soda helps soften it.
Keyword Black Chickpea Instant Pot, Brown Chickpea, Instant pot Easy Kala Chana, Instant Pot Sookha Chana, Multipot Kala chana, Nut Free, Sookha kala chana, Sukhe Chane, Vegan Curry