These brown chickpeas have a “meaty” quality to them. While they do soften after cooking, they don’t absorb much liquid or break down the way other legumes or lentils do. Because of this reason, I only use a little water in this recipe. I enjoy eating this curry over basmati rice.
- 1 cup brown chickpeas (kala chana), soaked overnight
- 2 tablespoons oil of choice
- 1 bay leaf
- ½ teaspoon cumin seeds
- 1 onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon salt, adjust to taste
- ½ teaspoon dried mango powder (amchur)
- ½ teaspoon garam masala
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- ¼ teaspoon coriander powder
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
- ½ cup canned tomato sauce
- 1 cup water
- Cilantro, garnish
- Soak the brown chickpeas in cold water overnight. Drain, rinse and set aside.
- Press the sauté button, add the oil and allow it to heat up for a minute. Once the oil is hot, add the bay leaf and cumin seeds to the pot. Once the cumin seeds turn brown, add the onions and stir-fry for about 10 minutes, or until the onions begin to brown.
- Add the garlic, ginger and spices and stir-fry for 30 seconds. Add the tomato sauce, brown chickpeas, water and mix well.
- Secure the lid, close the pressure valve and cook for 45 minutes at high pressure.
- Naturally release pressure.
- If you prefer a thicker curry, you can reduce the liquid by pressing the sauté button once the dish is done.
- Garnish with cilantro and serve.