This black chickpea curry is a popular dish in Kerala and the Konkan region. Flavors of coriander coriander and coconut goes well with chickpeas. Serve it with any of your favorite flat breads or rice or with traditional Kerala breakfast like - appam , puttu or idiappam.
Course Main Course
Keyword Instant pot Chickpea Curry
Prep Time 10minutes
Total Time 1hour
1CDried Brown Chick Peas Soaked overnight
1Tbsp Coconut OilNotes
1 - 2Sprig Curry Leaves
1 Onion Medium
1 -2 Green Chiliesserrano or similar
2 -3ClovesGarlic Minced
1/2 TspGaram Masala/Meat MasalaOptional
1/2Tsp Chili powderTo Taste
1Tsp Coriander Powder
1Tomato Medium (Notes)
Salt To taste
1/3C Coconut Cream Notes
Wash and soak the chickpeas in plenty of water overnight. Drain, rinse and set aside.
Finely chop the onions , mince the ginger and garlic and finely chop the tomatoes. Slit or chop the green chilies small if you like the curry to be spicy. Leave them whole for flavor.
Press the sauté button on the Instant pot and add oil . When the oil gets hot add the mustard seeds. When the mustard starts spluttering add the curry leaves. Sauté for 30 seconds until the leaves turn crisp and the mustard seeds stop dancing around. At this point you can scoop up some of the seeds and leaves and reserve – but leave the oil behind.
Add the copped onions to the pot. Sauté for about 4 minutes stirring in between till the onions begin to turn brown . Add chilies, ginger, garlic and spices. Stir fry for 30 seconds. Add the chopped tomatoes and mix well . Cook for a minute until the tomato begins to break down .
Add the chick peas and 2 C water.
Set the Instant pot to cook on Manual with high pressure for 20 minutes . Release pressure naturally (Notes).
Open, stir, taste and adjust salt. Add coconut milk and sauté for 2 to 3 minutes until the curry begins to boil.
Coconut oil is preferred in this recipe , but any neural oil will work as well.
Garam Masala or Meat Masala is used to add some aromatic spices to the recipe. It is optional , but do not leave out the coriander powder.
If using fresh coconut milk – use the thin milk to substitute part of water used for cooking the chickpeas. Use 1/3 C of coconut cream or thick coconut milk. If using regular coconut milk can, open it without shaking the can and skim off the thick milk.
Tamarind is often used instead of tomatoes. Use about 1 tsp of tamarind paste or a small piece of tamarind ( 1 to 2 cm) soaked in ½ C cup water.
It is important that the onions and tomatoes are chopped fine. It aids with even quick cooking.
You can release the pressure about 15 minutes after the chickpeas are done cooking.
For detailed instructions go to https://oventales.com/instant-pot-kadala-curry/ .