Recipe- Kala Chana Masala

Kale Chane Masala curry is an everyday curry made with Black Chickpeas that is relished with rice or rotis/chapatis. It is vegan-friendly and gluten-free.

Kale Chane or Black chickpeas are one of the richest sources of protein and iron. These have a very high glycemic index and rich in fibers. For vegetarians these are one of the richest sources of proteins and are recommended for diabetics, people with high cholesterol and weight watchers.

Ingredients

2 Cups Raw Kale Chane/Black Chickpeas
2 Onions(Medium)
3-4 Tomatoes(Medium)
1" Ginger Piece
1-2 Green Chillies optional
4-5 Garlic Cloves
2 tsp Coriander Powder
1 tsp Red Chili Powder as per spice tolerance
1-2 tsp Garam Masala
1-2 tsp Chana Masala optional
1 Bay Leaf
4-5 Black Peppercorns
4-5 Cloves
1 Black Cardamom
Salt as per taste
2 tbsp Vegetable Oil
1 Cup Bhuna Masala

Method

* Wash and soak black Chickpeas for 5-6 hrs, in enough water.

* Grind onions, ginger , garlic and green chilli and make a paste. Take out and keep aside.
Puree tomatoes.

* Drain the water from soaked black chickpeas.

* Switch on the Instant pot on SAUTE MODE for 10 min., make sure the inner pot is dry.

* Once the display shows hot, add oil.

* Add whole spices if using, and cumin seeds.

* When the seeds crackle, add onion paste and cook it till it turns light brown. Keep scraping the masala that sticks to bottom, as it can burn the masala.

* Add tomato paste and cook till it masala starts turning in paste like consistency or water starts drying.

* Add the dry spice powders and mix well. Add 1-2 tbsp of water of the masala is too dry.

* Cancel the SAUTE MODE, drain water from chane and add to Instant pot.

* Add salt as per taste and water as required 2-3" above the level of chane.

* Cover the lid and set the PRESSURE COOK MODE(High) on for 20-25 minutes.

* Once the time goes off, after 2-3 minutes, do the Quick Pressure Release(QPR) and open the lid.
Check for the doneness of chane and adjust the consistency of water if required.

* Garnish Chane Curry with finely chopped fresh cilantro leaves and serve hot with rice of your choice.

* Drain water from soaked chana.

* Switch on the SAUTE Mode of Instant Pot, for 10 minutes.When the display shows hot, add whole spices.

* Then add bhuna Masala. Saute for a minute, add powdered spices and cook masala another minute.

* Cancel the SAUTE Mode, add soaked chana and salt to taste.

* Add 3 cups of water for every 1 cup of Kala Chana. Cover the lid, set PRESSURE COOK Mode on for 25 minutes.

* When timer goes off, wait for 5 mins., do the QPR(Quick Pressure Release), open the lid, mash and mix few chane with ladle.

* Garnish with finely chopped cilantro/coriander leaves and serve hot with rice or chapatis.