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4 from 2 votes

Instant Pot Doodhi Chana

Course Main Course
Cuisine Indian
Keyword Doodhi Chana, split chickpeas
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 6
Calories 252kcal

Ingredients

  • 1 1/2 cups split chickpeas rinsed
  • 1 medium bottle ground peeled, cored and cut into 1½-inch chunks
  • 1 cup tomato chopped
  • 2 black cardamom
  • 4-5 whole cloves
  • 1 (1-inch) piece cinnamon stick
  • 1 tsp ground turmeric
  • to taste salt
  • 3-4 cups water plus 2 tbsp
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1/2 tbsp ginger paste
  • 1/2 tbsp garlic paste
  • 1/2 cup onion chopped
  • 1 green chili minced
  • 1 tsp garam masala powder
  • 1/4 cup fresh cilantro chopped

Instructions

  • In the pot of Instant pot,add the split chickpeas, bottle gourd, tomato, cardamom, cloves, cinnamon stick, turmeric, salt and 3-4 cups of the water and stir to combine.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 20 minutes.
  • Press “Cancel” and allow a natural release.
  • Meanwhile, in a heavy-bottomed frying pan, melt the gheeover medium heat and sauté the cumin for about 30 seconds.
  • Add the ginger and garlic paste and sauté for about 1 minute.
  • Add the onion and sauté for about 3-5 minutes on medium heat.
  • Add 2 tablespoon water and stir to combine.
  • Add the green chili and garam masala and cook for about 1 minute.
  • Remove the lid and select “Sauté”.
  • Stir in the onion mixture and cook for about 2-3 minutes.
  • Press “Cancel” and serve hot with the garnishing of cilantro.

Nutrition

Calories: 252kcal