Instant Pot Ghugni | Black Chickpeas Stew
Bihari Special Ghugni - Black chickpeas stew prepared in Instant Pot. A simple and protein-rich stew perfect for the weeknight dinners.
Servings: 4
Calories: 119kcal
Equipment
- Instant Pot
Ingredients
- ½ cup Black Chickpeas
- 2 tsps Oil
- 1 Bay Leaf
- 1 tsp Cumin Seeds
- ½ cup Onion chopped
- 10 Cherry Tomatoes if using regular ones 3 to 4 medium tomatoes
- 1 tsp Garam Masala
- 1 tsp Ginger Garlic Paste
- ¾ tsp Red chili Powder
- 1 tsp Salt
- 2.5 cups Water
- 2 tbsp Cilantro chopped, to garnish
Instructions
Prep – Work
- Wash and soak black chickpeas for at least 6 to 8 hours.
- Chop the onions and tomatoes.
Steps
Instant Pot Method
- Set the IP in saute mode and add oil.
- Once the oil is hot, add the bay leaf and cumin seeds.
- As the cumin seeds start to crackle, add the onion and ginger-garlic paste.
- Cook until the onion turns translucent.
- Then add the chopped tomatoes, red chili powder, and garam masala.
- Mix them all together and then add the soaked chickpeas and salt.
- Then add the water and stir the mix.
- Now set the IP in manual mode for 20 minutes and let the pressure release naturally.
- Once the pressure is dropped, open the lid and add the chopped cilantro.
- Serve it with warm with roti or puri.
Pressure Cooker Method
- Pressure cook the black chickpeas by adding 2.5 cups of water for up to three whistles.
- Once the pressure is dropped, set aside the chickpeas and do not drain the water.
- Meanwhile, heat a pan or kadai and add oil.
- Once the oil is hot, add the bay leaf and cumin seeds.
- As the cumin seeds start to crackle, add the onion and ginger-garlic paste.
- Cook until the onion turns translucent.
- Then add the chopped tomatoes, red chili powder, salt and garam masala.
- Mix them and cover and cook for 5 minutes until the tomatoes are soft and mushy.
- Finally, add the cooked chickpeas with water and chopped cilantro.
- Let it simmer for 5 minutes, and that’s it.
- Serve it with warm with roti or puri.
Notes
- As I had cherry tomatoes, I went with them. You can use three to four medium-size tomatoes for this recipe.
- I missed adding turmeric powder. Given the benefits of hing and turmeric, I always add ¼ tsp of each, and you can use the same measure for this recipe too.
- Last but not least, adjust the spices and salt as per your preference.
- I served this roti hence I added more water. But if you are planning to serve this with puffed rice, you can reduce the water, by 1 cup.
- If you have soaked the chickpeas for 10 to 12 hours, then you can cook for 12 to 15 minutes or according to your texture preference. If time is pressing, then soak the beans atleast for 30 to 45 minutes and cook for 30 to 35 minutes. The cooking time varies depending upon the soak time, quality of the beans and your texture preference. One batch of beans that I had, cooks in 15 minutes. Start with shorter cooking time and adjust if required.
- Adapted from Bihar & Jharkhand Website
Nutrition
Calories: 119kcal | Carbohydrates: 18g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 610mg | Potassium: 309mg | Fiber: 2g | Sugar: 2g | Vitamin A: 402IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 2mg