Instant Pot Sukhe Kala Chana (Spiced Brown Chickpeas)
Instant Pot Sukhe Kala Chana (Spiced Brown Chickpeas)
These masala-coated brown chickpeas are considered a “dry curry” and are often paired with Indian flatbread. I personally love eating them as a snack alongside a cup of chai.
Ingredients
- 2 cups dried brown chickpeas kala chana, soaked overnight
- 2 tablespoons oil of choice
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
Spices
- 1 black cardamom
- 1 teaspoon salt
- ½ teaspoon coriander powder
- ½ teaspoon dried mango powder amchur
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon kala namak (black salt) kala namak
- ¼ teaspoon paprika
- ¼ teaspoon roasted cumin powder*
- ⅛ - ¼ teaspoon cayenne optional
- 1 cup water
- Cilantro garnish
Instructions
- 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. Add the cumin seeds and mustard seeds. Once the cumin seeds become brown and the mustard seeds begin to pop, add the brown chickpeas and all of the spices. Mix well, then add the water.
- Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
- Naturally release pressure.
- Press the sauté button to boil o any remaining water in the pot.
- Garnish with cilantro.
Notes
- To make roasted cumin powder: heat a skillet over low heat and dry roast cumin seeds (I usually do 1 cup) for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.
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