Cumin seeds Bay leaves Turmeric Ginger-garlic paste Green chili Brown chickpeas
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Soak brown chickpeas, drain, and add to Instant Pot or pressure cooker. Cook for 1 hour or 45 minutes, then release pressure naturally for 10 minutes. Check for doneness, drain, and set aside.
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Heat oil in a skillet over medium heat and add cumin seeds, bay leaves, ground spices, onion, and salt. Cook until golden, add water if needed. Add ginger-garlic paste, green chili, salt, brown chickpeas, and reserved water. Cook for 6-8 minutes, then open the lid and mix well. Taste and adjust salt and flavor. Switch off heat.
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