Chickpea Curry

Add the chickpeas to a bowl.

Rinse well.

Cover the chickpeas with cold water.

Cover with a lid & allow the chickpeas to soak overnight.

The next day, the chickpeas should have retained some water & expanded in size.

Give it a good rinse, discarding of the water it had been soaking in.

Plug in your Instant Pot, the display should read “OFF”. Add the soaked & rinsed chickpeas to the pot.

Add ¼ teaspoon salt & 3 cups of water.

Secure the lid on the Instant Pot. Turn the anti-blockage vent (steam release handle) to “SEALING”.

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Next, use the “- or +” buttons & set the cooking time to 00:12 (12 minutes). Take note that chickpeas will vary on the cooking time depending on how fresh they are – if they are still hard after pressure cooking for 12 minutes, you can always add them back in for an extended time.

The Instant Pot should display “ON” until the pressure builds up.

Once the pressure builds up, the “float valve” will pop up – when it pops up, do not attempt to open the lid! Thereafter, the 45 minute timer will count down on the screen.

After the 12 minutes are over, the screen should read “L0:00”.

Do not press Cancel – Leave it to do a natural release for 20 minutes.

Once the 20 minutes of natural release is over, press “CANCEL”. Turn the anti-blockage vent (steam release handle) to “VENTING” & allow the excess steam to release. Once the “float valve” sinks in, it is safe to open the lid.

The chickpeas should be soft but not mushy.

Drain out the water & keep the chickpeas aside until ready to use,

Next, peel & chop the onion.

Rinse & chop the tomato.

Heat a pot on medium heat. Add in the vegetable oil, chopped onion, thyme, fennel (soomph) seeds, cumin (jeera) seeds, bay leaves, cinnamon stick & the star aniseed.

Mix & allow to sauté until onions are translucent.

Thereafter, add in turmeric powder, cardamom (elachi) powder, red chili flakes, garam masala, chili powder & ginger & garlic paste.

Mix well & simmer for 30 seconds.

Add in the chopped tomato.

Mix well & pour in a little water if it tends to dry out.

Allow the tomatoes to cook for 2 minutes.

Next, add in the chickpeas, salt to taste & curry leaves.

Mix well, allowing the chickpeas to coat in the spices.

Pour in a little water & mix once more.

Cover with a lid & allow to cook for 20 minutes.

Add water if needed.

After 20 minutes, turn off the heat & garnish with chopped coriander (dhania).

This Chickpea Curry is ready to be served.

Serve with bread, roti or enjoy as is.