Go Back
–+ servings

Kala Chana Chaat-Instant Pot and Pressure Cooker Recipe

Aanchal Gupta
Protein Rich, low fat, healthy, chock full of vegetables and sweet, spicy and tangy is the best way to describe this Kala Chana Chaat. It makes a complete meal as it has a balance of protein and healthy vegetables.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Breakfast, Dinner, Diwali Recipe, Lentils/Beans/Dal, lunch, Main Course, No Onion Garlic Recipe, Sides
Cuisine Indian
Servings 10 1/2 cup servings

Equipment

  • 1 Instant Pot or Pressure Cooker
  • 1 chopping board
  • 1 Knife
  • 1 large bowl
  • 1 colander
  • 1 large serving spoon

Ingredients
  

For Kala Chana

  • 1 cup Kala Chana/Black Chick Peas rinsed and soaked overnight
  • 1 tbsp oil
  • 1 tsp Cumin seeds Jeera
  • 3/4 tsp salt
  • 1.5 cups water

For Salad

  • 2 small Boiled potatoes peeled and diced finely, instructions for boiling in notes
  • 1 firm tomato washed and diced
  • 1 cucumber washed and diced
  • 1 small onion peeled and diced
  • 6-7 tbsp cilantro washed and chopped

Mix ins

  • 4-6 tbsp Green Cilantro Mint Chutney start with less and add as needed
  • 4-6 tbsp Sweet Tamarind Chutney start with less and add as needed
  • 1.5-2 cups Bhel Mix

Garnish

  • 2 tbsp Nylon Sev
  • 2 tbsp chopped cilantro

Instructions
 

Boil kala Chana/Black Chick Peas

  • Drain the Kala Chana/Black Chick Peas that we soaked overnight
  • Turn Instant Pot to Saute mode and add oil
  • Add Cumin seeds, when they crackle, add the soaked kala Chana/Black Chick Peas
  • Add salt and water, give a stir and press 'Cancel' on the Instant Pot
  • Put the lid on 'Sealing' and press pressure cook for 30 minutes. Let pressure release naturally.
  • Pour the boiled chana into a colander, reserving the liquid. Details on how to use this liquid in notes section

Assemble the Chaat

  • To the Boiled chana, add the potatoes, onions, cucumber, tomatoes and cilantro.
  • Put the green and sweet chutneys along with the Bhel Mix and toss well
  • Top with some Nylon sev and chopped cilantro and serve immediately

Video

Notes

To cook chana in pressure cooker, heat oil in pressure cooker, add cumin seeds and let them splutter. Add kala chana, salt and water and close lid and put whistle on. Give 2 whistles on high. Turn the heat down to the lowest setting and continue to pressure cook for 30 minutes. let the pressure release naturally. Follow the same recipe after boiling the Kala chana/ Black Chick peas.
It can be made without oil. Skip the oil and cumin seeds and just boil the kala chana with salt and water. 
The Kala chana soup that is left behind is very nutritious and tasty. I like to add a squeeze of lemon juice and a dash of black pepper and have it as soup. Can be used to make dough for chapatis, use instead of water in any curry (it will change the color though),
1 cup dry kala chana yields 3 cups after being soaked overnight and cooked.
Keyword Black chickpea salad, Boil kala chana in Instant Pot, Boil kala chana in pressure cooker, Chaat in Instant Pot, cook chick peas in Instant Pot, gluten free chick pea salad, healthy bhel, High protein salad, high protein sald, Indian street food, Kala Chana Chaat, Kala chana salad, lowfat chana recipe, vegan chickpea sald
Tried this recipe?Let us know how it was!