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