A black chickpea dish that is a Pakistani classic, perfect for iftar during Ramadan or really any time of the year :)
Soak your black chickpeas overnight, rinse the water off.
Heat oil in your IP/Pressure Cooker. For IP Saute on Medium.
Saute cumin seeds till you can really smell them sizzling and then add the diced onions
Cook stirring occasionally till slightly golden then add the ginger and garlic pastes and saute for a minute
Then add the Salt, Red Chilli Powder, Coriander Powder, Turmeric, and stir fry for a minute
Add the diced tomato and saute until it's cooked to a rich paste
Add the black chickpeas, stir to cook and then add 2 1/2 cups of hot water to your Instant Pot and set it on Manual for 25 minutes . Let it release naturally
Check the consistency, saute to reduce water or add water and bring to a boil according to your personal preference
Then add the tamarind pulp and garam masala, let simmer for 2-3 minutes then garnish with desired toppings.
Please note I use measuring spoons for blog recipes so two tsp of salt does not mean the teaspoon in your cutlery drawer. If you are using that then start with one :)