Ingredients:
Kabuli Channa, soaked– 1 cup
Teabag – 1
Black Cardamom – 1
Cinnamon stick – 1-inch stick
Onion, chopped – 1 cup
Tomatoes, chopped – 1 cup
Green Chillies, slit – 2 nos
Ginger, grated – 1 tsp
Garlic, grated - 1 tsp
Dry pomegranate seeds – 1 tsp
Cumin seeds – 2 tsp
Red chili powder – 1 tsp
Channa masala powder – 1 tbsp
Amchur powder – 1 tsp
Coriander powder – 2 tsp
Garam Masala powder – 1 tsp
Water - 3 cups
Salt – to taste
Oil – 1 tsp
Steps:
- Soak Kabuli chana overnight or for 8 hours. Rinse, drain and set aside.
- Connect the power cord to ROBOCOOK and switch the ‘ON’ button. Press the Sauté́ Button in the front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add 1 tsp cumin seeds and pomegranate seeds. Saute it for 30 secs or till the cumin seeds change color slightly.
- Remove the contents from the inner pot to a plate and let it cool. Later grind to a coarse powder and set aside.
- Meanwhile, add oil to the empty inner pot and add the remaining 1 tsp cumin seeds and let it crackle.
- Now add onions, tomatoes, slit green chilies and saute it for 30 secs. Add red chili powder, coriander powder, channa masala powder, amchur powder, garam masala powder, powdered cumin, and pomegranate seeds, and saute for 20 seconds.
- Add the drained channa and mix well for the spice powders to coat it. Also add water, salt, tea bag, and mix well. Press the ‘Cancel’ button to stop the ‘Saute’ mode.
- Place the closing lid over the top, Turn and place the Pointer in the ‘Close’ position. Ensure the lid is firmly closed and the Pressure release button should be in the ‘DOWN’ Position.
- Press the ‘Channa’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
- After Pre-Cooking is done the cooking countdown will appear and starts down from 40 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
- Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both methods
- Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Find and discard the teabag. Garnish with coriander leaves or crushed Kasuri methi.
Serve Pindi Chana along with a lemon wedge with roti or naan.