Step 1

In a 6-quart Instant Pot or other multicooker, combine the chickpeas, water and bay leaf. Secure the lid on the pot and close the pressure valve. Select PRESSURE (HIGH) and set to 30 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.) Once cooking is complete, cover your hand with a towel or hot pad and release the pressure manually by moving the pressure-release handle to “Venting.” (Never put your hands or face near the vent when it's releasing steam.) The chickpeas should be tender but still holding their shape; if they’re too firm, pressure cook them for another 5 to 10 minutes at a time until they’re done.

Step 2

Drain the chickpeas, reserving 1 cup of the cooking liquid; discard the bay leaf. Transfer 1/3 cup of the chickpeas to a bowl and mash to a coarse paste.

Step 3

Set the multicooker to SAUTE (MEDIUM, or NORMAL, depending on your model). Once it heats, melt the butter or ghee, or add the oil. Add the chile and ginger and cook, stirring, until lightly browned, 2 to 3 minutes. Add the coriander, paprika, turmeric, asafetida and cayenne and cook, stirring, until fragrant, 30 seconds. Add the tomato paste and cook, stirring, until the mixture slightly darkens, 1 to 2 minutes. If at any point the ingredients threaten to burn, turn the saute setting to a lower level and/or add a splash of water, as needed.

Step 4

Add the whole and mashed chickpeas, cooking liquid, amchoor powder and salt. Stir to combine, reduce the heat to low and cook until the liquid thickens, 1 to 2 minutes.

Step 5

Transfer to a large serving bowl or individual bowls, sprinkle with garam masala and cilantro, drizzle with more melted butter/ghee or oil, and serve hot, with lime or lemon wedges for squeezing over, if using.