Kala Chana Instant Pot - Black Chana Recipe in Instant Pot
Enjoy this easy kala chana recipe made in instant pot. These black chana (or black chickpeas) are very healthy and high in fiber quantity. They can be served as a kala chana curry with chapati, naan, rice or can be had as is as part of a complete meal. For optimal result, I would highly recommend soaking them overnight but you can also get away with 2-3 hours. For me, I always soak them the night before which gives softer melt in your mouth kalay chanay(black chickpeas).
Also, while cooking the trick to the most flavourful Kalay Chanay curry is in the water that you soak it in. The more it stays soaked, the more flavour is released and you do not want to throw away all that flavour. Wash your Kalay Chanay (Black Chana) well and then soak them in clean water. Then cook them in the same water. Trust me, this will really amp up your Kalay Chanay(Black Chickpeas) game.
Ingredients
- 1 cup Kalay Chanay (Black Chick Peas) Soaked for 2-3 hours up to over night
- 2 cup Water (for Soaking) Use 2.5 cups of water for over night soaking
- 1 tbsp Ginger Garlic Paste
- 2 Onions (medium) Roughly Chopped
- 1 Bay Leaf (Kari Patta)
- 1 tbsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/4 tsp Red Chilli Powder Adjust accordingly
- 1/4 tsp Turmeric Powder
- 1/4 tsp Baking Soda
- 1-2 tsp Salt Use to taste
- 3/4 cup Tomato Puree Replacement: 2-3 medium tomatoes
- 4-5 tbsp Oil
- 1 tsp Fenugreek Leaves (Methi)
- 2-2.5 cup Water (Cooking)
For detailed written recipe, visit: thehomemakerbaker.com/instant...
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