Instant Pot Black Chickpeas-Sookha Kala Chana/Navratri parshad

Instant Pot Black Chickpeas-Sookha Kala Chana/navratri parshad Made with only basic Indian spices and no onions and garlic this high protein, low fat dish comes together very easily in an Instant Pot. Served as Navratri parshad on Ashtami morning, it also makes a great appetizer, topping for salads and tastes delicious mixed in with bhel and chaat!

For more information about the benefits of Black chickpeas/Kala chana, read this interesting article from Healthline. Instant Pot Black Chickpeas-Sookha Kala Chana is our family favorite! My family loves eating these chick peas and we normally eat it with just some chopped onions, green chilies and cilantro or make bhel and use black chickpeas/kala chana instead of potatoes. Also love making Kala Chana Chaat. But if you like, you can try these with Instant Bhaturas made from Pancake Mix.

Another way to include Black chickpeas/kala chana in your diet is to sprout them. Here is an easy and hygienic way to Sprout Kala Chana/Black Chickpeas without a sproutmaker. If you don’t have an Instant Pot and want to make Kala Chana/Black Chickpeas in a stovetop pressure cooker then here is the recipe for making Kala Chana/Black Chickpeas in a traditional pressure cooker.  Here is a compilation of Navratri Parshad-Halwa,Poori and Chana as made at my home for the last 30 years. Halwa recipe is from my mom and Puri and Kala chana recipe are from my mother in law.

Another delicious way to enjoy Black chickpeas is by making Vegan Kebabs from them. I must say the taste and texture of these kebabs rival those of the the traditional meat ones!

Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-

Instant Pot Black Chickpeas-Sookha Kala Chana-No onion garlic

Aanchal Gupta

Made with only basic Indian spices and no onions and garlic this high protein,low fat dish comes together very easily in an Instant Pot. Served as Navratri parshad on Ashtami morning, it also makes a great appetizer,topping for salads and tastes delicious mixed in with bhel and chaat!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Appetizer, Breakfast, Dinner, fasting, lunch, Main Course

Cuisine Indian

Servings 2 cups

Equipment

• 1 Instant Pot
• 1 measuring cups and spoons
• 1 spatula

Ingredients

  

1x2x3x

• 2 cups Black Chickpeas/Kala Chana washed and soaked overnight
• 2 tbsp oil
• 2 tsp cumin seeds/jeera
• pinch of asafoetida/hing
• 2 tsp coriander powder/dhania
• 3/4 tsp turmeric/haldi
• 3/4 tsp Black salt/Kala Namak optional, use regular salt if Black salt is not available
• 1/4 tsp regular salt or as per taste
• 1 1/2 cups water

Instructions

 

• Rinse and drain the Black Chickpeas
• Turn on Saute in Instant Pot and add oil
• Once oil is hot, add cumin and asafoetida/hing and let the cumin splutter
• Add all the dry spices including salt and stir once
• Immediately add the drained Black chickpeas/kala chana and mix well
• Add water and mix
• Turn the IP to sealing and close lid
• Choose Bean/Chili option or pressure cook(High) option for 25 minutes
• let pressure release naturally
• Open lid and dry any extra water if consuming right away.Keep in mind the Chickpeas continue to absorb water and will dry further
• Garnish with chopped ginger,onions and cilantro

Notes

Dry the water on saute if consuming right away but keep in mind that the water will get absorbed and the spices will dry and stick to the chickpeas once cool.

Keyword Black chickpeas in indian spices, Instant Pot Black Chickpeas, Instant Pot Kala chana, kala chana ashtami parshad, kala chana for navratri, sookha kala chana

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients

Wash and rinse black chickpeas/kala chana and soak overnight

Turn on Saute function, in Instant Pot and add oil
Once oil is hot, add cumin and asafoetida/hing and let the cumin splutter
Add all the dry spices including salt and stir once
Immediately add the drained Black chickpeas/kala chana and mix well

Add water and mix

Turn the IP to sealing and close lid
Choose Bean/Chili option or pressure cook(High) option for 25 minutes
let pressure release naturally

Open lid and dry any extra water if consuming right away.Keep in mind the Chickpeas continue to absorb water and will dry further

Garnish with chopped ginger and cilantro

Enjoy with Puri , Halwa and Rasa Aloo