Kala Chana or Kalay Chanay
A black chickpea dish that is a Pakistani classic, perfect for iftar during Ramadan or really any time of the year :)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups black chickpeas or kalay chanay
- 1 onion, diced
- 3/4 tsp cumin seeds
- 1.5 tsp ginger paste
- 1.5 tsp garlic paste
- 2 tsp salt
- 2 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1-2 diced tomatoes (I prefer one)
- 2-3 tbsp tamarind pulp
- 1 tsp Garam Masala powder
- Cilantro
- Green Chillies
Instructions
- 1
Soak your black chickpeas overnight, rinse the water off.
- 2
Heat oil in your IP/Pressure Cooker. For IP Saute on Medium.
- 3
Saute cumin seeds till you can really smell them sizzling and then add the diced onions
- 4
Cook stirring occasionally till slightly golden then add the ginger and garlic pastes and saute for a minute
- 5
Then add the Salt, Red Chilli Powder, Coriander Powder, Turmeric, and stir fry for a minute
- 6
Add the diced tomato and saute until it's cooked to a rich paste
- 7
Add the black chickpeas, stir to cook and then add 2 1/2 cups of hot water to your Instant Pot and set it on Manual for 25 minutes . Let it release naturally
- 8
Check the consistency, saute to reduce water or add water and bring to a boil according to your personal preference
- 9
Then add the tamarind pulp and garam masala, let simmer for 2-3 minutes then garnish with desired toppings.