Thursday, September 10, 2020

Instant Pot chhole (chickpeas)

Ingredients:
Chickpeas, soaked overnight and drained - 3 cups
Black tea - 1 bag
Onion, large, finely chopped - 1.5
Tomatoes, quartered (or use canned) - 5 small (or 4 small with juice from can)
Ginger-garlic paste - 2 tbsp
Salt - 2.5 tsp
Powdered spices
Chana masala or garam masala - 2 tbsp
Pomegranate powder (anardana) - 2 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Dry spices
Cinnamon - 2 long sticks
Black (large) cardamom - 3 pods
Cloves - 6
Kasuri methi - 3 tbsp
Ginger, cut into thin strips - 2" piece
Green chilies, small, slit lengthwise - 7-8
Oil - 2 tbsp

Method:
Turn on the Instant Pot on sautée mode (high heat). Heat the oil. When hot, add the dry spices and stir for a couple of minutes. Add onions and stir to coat well. Fry, stirring occasionally, until the onions lose moisture and start turning golden brown. Add the ginger-garlic paste and stir for a couple of minutes. Add the tomatoes, stir well. Cook until the oil separates to the sides. Add the powdered spices and salt, mix well. Fold in the soaked chickpeas. Add just enough water to cover the chickpeas, and pressure cook for 6-7 min. 
 
Allow the pressure to release naturally. Add the kasuri methi and mix well. Heat ghee in a small pan. When hot, add the green chili pieces and fry until blisters appear. Pour over chhole and mix well. Serve with rice, chapatis, or puris.

Author: Shrinkingsodacan

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