Instapot Kadalai curry

https://myheartbeets.com/instant-pot-kerala-kadala-curry-brown-chickpeas-coconut-curry/

+ Add 1/2 teaspoon coriander powder along with other spices in recipe 

 Print Recipe

Ingredients

 

• ▢1 cup dried brown chickpeas soaked overnight
• ▢1 tablespoon coconut oil
• ▢1 teaspoon mustard seeds
• ▢2 onions sliced
• ▢1-2 Serranos or green chilies minced
• ▢15-20 curry leaves
• ▢2 teaspoons minced garlic
• ▢2 teaspoons minced ginger
• ▢1 tomato diced

Spices:

• ▢1 tablespoon meat masala
• ▢1 teaspoon paprika
• ▢1 teaspoon salt adjust to taste
• ▢½ teaspoon turmeric
• ▢½ teaspoon black pepper
• ▢2 cups water
• ▢½ cup full fat coconut milk

Instructions

 

• Soak the brown chickpeas in cold water overnight. Drain, rinse and set aside.
• Press the sauté button, add the oil and allow it to heat up for a minute. Once the oil is hot, add the mustard seeds to the pot. Once the mustard seeds begin to splutter, add the onions and stir-fry for 10-12 minutes, or until the onions begin to brown.
• Add the Serrano pepper, curry leaves, garlic, ginger and spices and stir-fry for 30 seconds, then add the tomatoes and cook for 5 minutes, or until they begin to break down.
• Add the brown chickpeas and water. Mix well.
• Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
• Naturally release pressure.
• Add coconut milk and press sauté to cook for 3-4 minutes.

South Indian Garam Masala/Meat masala recipe - https://myheartbeets.com/meat-masala-south-indian-garam-masala/

If  using  fresh coconut  milk – use  the  thin  milk to  substitute  part of  water  used for  cooking the chickpeas. Use 1/3 C  of  coconut  cream or  thick  coconut  milk.  If  using   regular  coconut  milk can, open  it  without  shaking  the  can and  skim  off the  thick  milk.