This Kashmiri Kala Chana Soup – Instant Pot Chickpea recipe is a wonderfully comforting and beyond delicious. It has been on my list to the make for the weeks after my mother-in-law made it last year, when I fell in love with the amazing texture and flavor. Additionally, it is so simple to the prepare and made entirely in one pot! Do try this Kashmiri recipe.
Also read :- Courgette, leek & a goat’s cheese soup
What is a Kala Chana used in this Kashmiri Kala Chana Soup – Instant Pot Chickpea recipe ?
Chickpeas commonly found in the US, are known as a garbanzo beans, Kabuli chana or white chana. Kala chana (known as a brown chickpea or black chickpea) have been the same shape as the garbanzo bean but are a smaller, and are a brownish black in a color. They have been a nutty, buttery taste and have a thick skin. It doesn’t break down quickly. It takes longer to the cook as a compared to its white counterpart. Even when fully cooked, it will be never be as a soft as other lentils or beans. Please keep that in mind while cooking it. You may think it is a hard and undone, however, it is a delicious.
Where can be I find brown chickpea?
In Indian grocery stores in the beans aisle or on a Amazon.
How do I make the Kashmiri Kala Chana Soup – Instant Pot Chickpea?
Prep – Rinse the chickpea well. Soak the dry chickpea overnight in 3 cups water, discard the water used for the soaking, right before cooking.
First, select sauté on the Instant Pot and adjust to the normal. Second, add oil to the pot. When the oil is hot add in a asafoetida, cumin seeds, green cardamom pods, whole black cardamom pod, and bay leaf. Third, in about the 30 seconds add in the chickpea. Further, add in a 3 and 1/4 cups water and give it a good stir. Furthermore, add in a ground turmeric, ground ginger, ground fennel, ground cumin, and a salt.
Finally, make sure nothing is a stuck to the bottom of the pot and a scrape the bottom of the pot well. Press cancel. Secure the lid on the pot and close the pressure-release valve, and a select manual and a cook at the high pressure for the 60 minutes.
When cooking is a complete, use natural pressure release to the depressurize. Moreover, open the lid, and select sauté. Finally, add in a milk and let the soup come to a boil. Transfer to a serving bowl, and enjoy with the white rice or as is.
Kashmiri Kala Chana Soup – Instant Pot Chickpea Soup Recipe video