Instant Pot Kala Chana or Black Chickpeas with Lauki

Kale Chana /black Chickpeas is low in fat, high in dietary fiber and rich in vitamins and minerals. Only two to three tablespoons of Black Chana is equivalent to one portion of the daily recommended five portions of fruits and vegetables. Lauki/Bottle gourd is a vegetable high in water and rich source of vitamin C, K and calcium. It helps in maintaining a healthy heart and brings down bad cholesterol levels.
So think about when we combine these two healthy ingredients together, how incredibly beneficial that recipe will be.
So let’s try this easy and super nutrient recipe in instant pot !

Kala Chana / Black Chickpeas with Lauki recipe

Joy Kale Chana /black Chickpeas is low in fat, high in dietary fiber and rich in vitamins and minerals. Only two to three tablespoons of Black Chana is equivalent to one… Curries Instant Pot Kala Chana or Black Chickpeas with Lauki Indian Print This

Serves: 4 Prep Time: 15 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 230 calories 4 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 cup Kale chana /black Chickpeas
1 medium Lauki /Bottle gourd peeled and cubed or ½ of big Lauki peeled and cubed
1 medium onion cubed
2 medium tomato cubed
2 tsp. Oil or /Desi Ghee
1 tsp. Cumin Seeds / Jeera
1 tsp. Haldi Powder/Turmeric Powder
1 tsp. Garam Masala
1 tsp. Coriander powder /Dhaniya powder
1 tsp. Amchur powder
Pinch of Heeng / Asafetida
1 tbsp. Ginger/Garlic paste
4 tbsp. Fresh Coriander / Cilantro / Hara Dhaniya chopped
Salt as per your taste (I used 1 tbsp.)
3 cups of water

Instructions

1.     Wash Kala Chana and sock overnight, since these beans are very hard so overnight soaking is good for it.
2.      Boil the soaked Kale chane with 2 cups water and pinch of salt in to the pressure cooker. This is optional step to avoid    extra time when using Instant pot.
3.      When your all ingredients are ready with either soaked or boiled kale Chana, then turn on the instant pot in saute mode medium .

4. Add 2 tsp oil or Ghee in the pot, then add cumin seeds and onion together inside the pot. Keet stiring until onion become little brown or translucent.

5.      Now add Turmeric powder, Ginger/Garlic paste, Amchur powder and dhaniya powder in it with 1/8cup of water and mix it.

6.      After 2 minutes, add cubed tomatoes in it with 1/8 cup of water and mix it with all the spices.

7.      After another 2 minutes, add cubed lauki/bottle gourd into the pot and mix it well. Keep string for 1 minute.

8.      Finally add our super food Kala chana in to it and mix and saute it for another 2-3 minutes.

9.      Now add 3 cups of water and turn off the saute mode of Instant pot.

10.     If anything is stuck to the bottom, deglaze the pot properly, otherwise it will show burn sign. Press cancel and close lid with vent in sealing position.
11.     A- If you are using boiled Kala chana - Put Instant pot setting to pressure cook mode for 15 minutes in high.
 B- If you are using overnight soaked Kala Chana - Put Instant pot setting to pressure cook mode for 50 minutes in high
12.     Once the instant pot beeps, push cancel button. Let pressure release by itself or if you are in a hurry release the pressure manually.

Your yummy and healthy curry is ready to serve !!!!

Serve hot with 1 tsp of ghee on top and cilantro.
Serving suggestion- serve with steamed rice and roti.