Kala Chana
Prep time
Cook time
Total time
This recipe is another great healthy and vegan option to add into your weekly meal rotation. These black chickpeas are high in fiber and have a lower glycemic index, which makes them a great alternative to meat. There is no need to soak the chickpeas overnight thanks to the Instant Pot. This recipe can be served as a soup or as part of a complete meal. Besides being healthy, the flavors in this dish will keep you coming back for seconds or even more!
Cuisine: Gujarati
Serves: 4
  1. Rinse and drain the chickpeas and set aside
  2. Turn on the Instant Pot to SAUTE mode
  3. Wait until the Instant Pot display reads “HOT”
  4. Add oil into the steel pot
  5. Add asafoetida and dried chillies
  6. Allow to heat for 1 minute until the spices become fragrant
  7. Add all ingredients EXCEPT the palm sugar and lemon juice
  8. Mix well to incorporate all ingredients
  9. Press CANCEL on the Instant Pot
  10. Close and lock the lid on the Instant Pot
  11. Turn the vent to sealing to prevent steam from escaping
  12. Press MANUAL/PRESSURE COOK on the Instant Pot (HIGH pressure)
  13. Set timer to 45 minutes
  14. Once the timer goes off, carefully open the vent and allow the steam to release
  15. Press CANCEL on the Instant Pot
  16. Carefully open the lid
  17. Turn on the Instant Pot to SAUTE mode
  18. Add the palm sugar (jaggery) and lemon juice
  19. Allow to simmer for 5 mins or until you reach the desired consistency
  20. Press CANCEL on the Instant Pot
  21. Garnish with cilantro (optional)
  22. Serve and enjoy!

Black chickpeas or kala chana can be found at most Indian stores.
You can substitute brown sugar for the palm sugar

Serving suggestion
Serve with a side of roti, rice or daar for a full meal.
Daar recipe: https://youtu.be/IgjakDW8bqk

Vegan Variation: This recipe is completely vegan.
No Onion/ No Garlic: Omit the garlic and onion and follow along with the original recipe.
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/kala-chana/