- 2 cups dry chickpeas, soaked for 4-5 hours, or overnight in 8 cups of water
- 1/ 4 cup olive oil
- 1 teaspoon cumin seeds
- 1/ 2 teaspoon black mustard seeds
- 2 bay leaves
- 1 cardamom pod
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1/ 2 inch piece ginger, grated or minced
- 1 (14.5 oz) can Muir Glen Organic Diced Tomatoes
- 1 jalapeno, minced
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne powder
- 3 tablespoon ground coriander
- 1 garam masala
- 5 cups vegetable stock
- Fenugreek leaves (Kasuri Methi), (optional) for serving
- Chopped cilantro, for garnish
- Lime wedges, for garnish
- Steamed rice, for serving
Set the Instant Pot® to ‘sauté’ function and add olive oil. Add cumin seeds, black mustard seeds bay leaf and cardamom pod. Once the seeds start spluttering, add the onion, garlic and ginger and cook until soft (about 3-4 minutes).
Add the Muir Glen Organic Petite Diced Tomatoes, jalapeño, salt, turmeric, cayenne and coriander and stir until combined.
Cook for about 5 minutes, or until the mixture resembles a paste type consistency. Add chickpeas and stock to the pot, then seal the lid with the pressure knob in the “sealing” position.
Set to manual pressure for 30 minutes, then let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.
Once the pressure is released open lid and turn the ‘sauté’ function back on. Sprinkle with garam masala and fenugreek leaves (if using). If the sauce looks too thick, add 1/4 to 1/2 cup vegetable stock or water. Adjust salt to taste and simmer for 5 minutes before turning off and serving. Top with chopped cilantro and serve with steamed rice and lime wedges.