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Export 15 ingredients for grocery delivery
Step 1
If using dry beans, soak chickpeas in a bowl with 6 cups water, for 12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot “soak”)
Step 2
Set Instant pot to Saute function. Heat ghee and add whole cumin seeds , and fennel seeds, stirring 2-3 minutes until fragrant and golden.
Step 3
Add shallots. Saute 4 minutes until golden. Add garlic ginger and diced chili, saute 2-3 minutes.
Step 4
Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric and bay leaves.
Step 5
Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
Step 6
Once the tomatoes start to break down add the water (if using dry chickpeas), salt and drained chickpeas. Give a good stir, scraping up browned bits ( to prevent burn error).
Step 7
Set Instant to High Pressure for 25 minutes. (SEE NOTES!!!) Naturally, release for 15 minutes then manually release.
Step 8
Taste and adjust salt.
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