With the local libraries now open for browsing, I've returned to picking up cookbooks on a whim. One of my latest is The Essential Indian Instant Pot Cookbook by Archana Mundhe, who runs the Ministry of Curry blog. The first recipe I tried was her Chickpea Curry or Chana Masala. One benefit of this recipe is that you don't need to soak the chickpeas overnight, approx. 4 – 5 hours in hot water is sufficient to result in creamy, evenly cooked chickpeas.
I've made this recipe twice, and I suggest making a few modifications:
- I've halved the dried chickpeas to 1/2 cup each time, and this amount of chickpeas probably can be cooked in less than 35 minutes. I recommend starting at 32 minutes on high pressure the next time.
- Omit the coriander – it's just not to my personal preference.
- Try substituting a chana masala spice blend for the garam masala, per the online recipe (I've only used the garam masala before, but want to try mixing it up because I do like the chana masala spice blend I have).
- Note: The online recipe calls for 1 tsp. of minced ginger and 1 tbsp. of minced garlic, but the cookbook calls for 1 tsp. each so not sure how much garlic would end up tasting if I follow the online recipe next time.
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