- 2 cups dried chickpeas, soaked overnight
- 2 cups water
- 2 tablespoons anardana powder (pomegranate seed powder), roasted* (see directions)
- 1 Indian bay leaf (tej patta)
- 2 tablespoons amchoor powder
- 2 tablespoons coriander powder
- 2 tablespoons roasted cumin powder* (see notes)
- 2 teaspoons paprika or Kashmiri chilli powder
- 1 ½ teaspoons salt, to taste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon black pepper
- ½ teaspoon black salt (kala namak)
- ½ teaspoon cardamom powder
- ½ teaspoon cayenne
- ½ cup neutral oil
- 2 small Indian green chilies, slit in half
- ¼ cup chopped cilantro
- 1-inch ginger, julienned (cut into thin strips)
- Place the dried chickpeas in a large bowl and cover with 2 inches of cold water. The chickpeas will absorb water and expand in size, so make sure to use a large bowl. Drain and rinse the beans.
- Add the rinsed chickpeas and 2 cups of water to the instant pot and cook for 35 minutes at high pressure.
- Naturally release pressure.
- While waiting for the pressure to release, go ahead and roast the pomegranate powder by dry roasting it in a pan on the stovetop over medium heat. Stir-fry for 4-5 minutes, or until very dark brown (nearly black – see picture).
- Add this roasted pomegranate powder to a bowl along with the rest of the spices and mix well.
- Open the lid and use a spoon to sprinkle the spices on top of the chickpeas (do not mix spices with chickpeas yet! Leave spices in a layer on top of the chickpeas).
- Heat ½ cup of oil on the stovetop and once hot, pour the oil over the spices on top of the chickpeas.
- Mix well, mashing a few chickpeas with a spoon as you mix to help thicken the sauce. The sauce will thicken significantly after a few minutes.
- Top with small Indian green chilies, cilantro, and julienned ginger.
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