Step 1

Rinse kala chana (black chickpeas) 2 to 3 times. Drain and soak in fresh water for overnight or at least 8 hours. Refer to recipe notes for no-soak method.

Step 2

Turn on Saute and pre-heat the Instant pot. Add oil, cumin seeds and wait for them to sizzle. Now add chopped onion, minced ginger and garlic. Saute for 3 minutes until the onions begin to soften.

Step 3

Add chopped tomato followed by salt, turmeric, red chili powder, garam masala, coriander and cumin powder. Add a few tablespoons of water and stir everything. Cook for 2 minutes, until tomatoes break down. Using the back of your ladle, mash the tomatoes gently.

Step 4

Add drained chickpeas and water, and give it a good stir. Deglaze the pot and scrape off any brown bits that may have stuck to the bottom. Cancel Saute. If skipping rice, close the lid and set pressure cook or Manual for 20 minutes, high pressure, on sealing mode. If making pot-in-pot brown rice, follow the next steps to assemble the rice.

Step 5

Rinse brown basmati rice 2-3 times under running water. Assemble rice in any oven safe bowl that fits in the instant pot. Add water, salt, oil and stir. Place a trivet in the curry and place the rice bowl on top of that. Close the lid and set pressure cook or Manual for 22 minutes, high pressure, on sealing mode.

Step 6

Once cook time is done, wait for the pressure to release naturally for at least 10 minutes, followed by a manual release. If not in a rush, let it release naturally all the way. Open the lid when the pin drops.

Step 7

Check for seasoning. Using the back of your ladle, mash a few peas against the sides of the pot. This makes the curry creamy. To thicken more, simmer for a few minutes. Garnish with cilantro and serve with rice or roti! Optionally, lightly squeeze in lime or lemon to your liking.