Step 1

Soak the 1 cup Kala chana (black chickpeas) in 3 cups of water overnight or for at least 8 hours.

Step 2

Once the chickpeas have been soaked, rinse them.

Step 3

Place chickpeas in a large pot with water to cover. Bring to a boil over medium-high, cover, and reduce heat to simmer until tender, about 90 minutes to 2 hours.

Step 4

Rinse 1 cup of dried chickpeas, and add to the Instant pot along with 3 cups of cold water.

Step 5

Secure the lid, moving the valve to, " SEALING. Select the pressure cook tab and cook for 50 minutes, then allow the pressure to release naturally for 10 minutes.

Step 6

Turn the steam release valve to VENTING to release the remaining pressure. The floating valve lid will drop. Remove the lid and check to see if chickpeas are tender.

Step 7

Drain the black chickpeas after they have been boiled and then place them in a large bowl.

Step 8

Stir in all the chopped vegetables, the tamarind chutney, the lemon juice, and the spices.

Step 9

Mix all the ingredients well and you're good to go!