Kala Chana (Black Chickpeas)

Ingredients:
Kala chana, soaked in water for 4-6 hours - 1 cup
Oil - 1 tbsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Red onion, sliced - 1 medium
Ginger, finely chopped - 1 tsp
Garlic, finely chopped - 1 tsp
Tomato purée - 1/2 to 3/4 cup
Coriander powder - 1.5 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Red chili powder - 1/4 tsp
Salt - about 1 tsp
Water - 2 cups
Lemon, juiced - 1/2
Coriander leaves, coarsely chopped - a handful

Method:
Soak the chickpeas in enough water for 4-6 hours. Drain, rinse, and reserve.

Turn on the Instant Pot and select SAUTE mode. When HOT, add the oil then the cumin seeds and asafoetida. When the cumin seeds splutter, add the onions and green chillies. Cook until the onions start to brown. Now add the ginger and garlic and stir for a couple of minutes. Add the coriander powder, turmeric powder, garam masala, red chili powder, and salt, and stir fry the masalas for a couple of minutes. Mix in the tomato purée and cook covered for two minutes. Add 2 cups of water, stir. Close the Instant Pot, select the BEAN/CHILI mode and set the timer for 38 to 45 min, making sure the pressure valve is sealed. When cooked, allow the pressure to release naturally.  Garnish with lemon juice and coriander leaves and serve with rice or chapatis.

If not using the Instant Pot, sauté in a wok and cook covered in the wok or in a pressure cooker (Or transfer the contents to the Instant Pot and cook in BEAN/CHILI mode).

Author: Shrinkingsodacan.

Source: This recipe.