Instantpot Chole

Ingredients: 

Dry Chickpeas 1 cup (wash and soak for 4+ hours) 

Ajwain 1/2 tsp

Baking soda 1 pinch

Salt to taste

Garlic 5 pods, grated 

Ginger 2 tbsp, grated 

Cumin seeds, 1 tsp

Red chili powder 1/4 tsp

Coriander powder 1 tbsp

Chole masala 1 tbsp

Amchur powder 1/2 tsp

Steps:

1. Pressure cook chickpeas:

Pour water into instantpot base upto the 2 cup marking.

Take another steel vessel that fits inside the instantpot. Add the washed and soaked chickpeas and enough water to cover it fully, plus a little more.

Add ajwain, baking soda and salt.

On the instantpot press "manual", level "normal", for time press "+" until it gets to 60 minutes. 

Put the lid on and set to "sealing".

2. Make the tadka 

In a small pan heat oil, add cumin seeds. 

When they sizzle add grated ginger and garlic, red chilli powder, coriander powder, chole masala and amchur powder.

Saute until well mixed and the raw smell of ginger and garlic is dissipated.

3. Mix them

Pull the container with chickpeas out of the instantpot after natural pressure release.

Take aside a quarter of the cooked chickpeas and blend it using a mixer or hand blender.

Add the spices paste and mashed chickpeas back into the pot. Put it on the gas.

Add more water as needed, and mix it all together and heat up to create a gravy.