Instant Pot Kala Chana (Black Chickpeas) is superbly easy to make. It takes merely 4 ingredients: black chickpeas (chana), salt, red chili powder, and water. With just a few steps, you’ll have a steaming in no time.
I do know Pakistani Appetizer recipe like Mixed Chaat require garbanzo beans but I love it with Black Chickpeas. This is my favorite chickpeas to have in Iftar during Ramadan as well. These black chickpeas are my favorite I have a cooked stash in the freezer for unexpected guests or unexpected salad eating room.
My friend's husband who happen to be gluten-free. I always make Kala Chana Chaat for him. It's tangy and delicious.
INGREDIENTS
- Black chickpeas- If you soak the chickpeas for 7-8 or overnight. It will reduce the cooking time and will double in size.
HOW TO COOK KALA CHANA?
HOW TO COOK IN THE INSTANT POT WITHOUT SOAKING?
To cook in the Instant pot without soaking it overnight, just increase the time from 4 to 10 minutes. However, soaking time is necessary in order for them to become twice in size.
HOW LONG KALA CHANA LAST?
If stored in fridge Kala Chana would last 2-3 days, however, if stored in a freezer they would last 2-3 months.
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Let's Make Kala Chana!!!
Instant Pot Kala Chana (Black Chickpeas)
Equipment
- Instant Pot
Ingredients
- 1 cup black chickpeas kala chana
- 1 tsp kosher salt
- 1 tsp red chili powder
- 2 cups water
Instructions
- In an Instant pot's pot, add the chickpeas, water, and let it soak for 8 hours or overnight.
- The next morning, fit the instant pot's pot in its place.
- Select sauté mode, let the chickpea and the water come to boil.
- Now add in salt and red chili pepper.
- Next pressure it for 4 minutes.
- Let the steam out and take off the lid of the Instant pot.
- Drain the water.
- Enjoy!!!
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