Kala Chana/Black Chickpea Masala Curry in Stove-top Pressure Cooker
Learn how to make black chickpea or kala chana curry on stove-top pressure cooker.
Equipment
- Pressure Cooker Indian Style
- Pan to cook Bhuna Masala
Instructions
- Drain the water from soaked black chickpeas.
- Transfer to a pressure cooker and add water 2-3" above the level of chickpeas.
- Switch on the gas on high,let the chane boil.Once the froth starts gathering on top, remove it with ladle. Add the whole spices if using.
- Add salt as per taste, and close the lid. Let the chane boil on high flame for a while after the first whistle, lower the flame and let it cook for another 15-20 minutes.
- Meanwhile prepare the masala, for that in a pan, add oil, once the oil is hot enough, add cumin seeds.
- When seeds crackle, add onion paste. Saute and cook till it turns light brown in color and the raw smell goes away.
- Add tomato puree and cook till the masala gets a paste like consistency.
- Add coriander powder, red chilli powder, garam masala and chana masala.
- Cook for another 2-3 minutes. If the masala starts getting dry, add 1-2 tbsp of water so that it doesn't burn at the bottom of pan.
- Once Chane are cooked, pressure goes off, open the lid and add masala to boiled chane.
- Switch on the flame and cook for another 5-10 minutes or you can close the lid and cook till 1-2 whistles.
- When making with Bhuna Masala,boil chane first as mentioned above, add bhuna masala directly with chana masala and garam masala in boiled chane, mix well and pressure cook for another 5-10 minutes.
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