This uses the overnight soak and cook method takes about 20 minutes max to make. You can also do this first thing in the morning for dinner time. So you could start the soaking at 8 or 9 PM. Upon waking make the masala add it and have the chole ready around 10-11 AM for lunch.
You could start the soak at 8 AM, add the masala around 4 PM and have the chole ready to consume at 6-7 PM dinner.
Ingredients:
Organic Chickpea (kabuli chana) dry - 2 cups
Large sweet potato - 1 (or 2 small) - peeled and diced to cubes
--> you can substitute with 3-4 small cubed potatoes or 2 large potatoes. You have to mash a little harder - see below
Red onion - 1 large
Tomato - 1 large
Garlic - 2 pods peeled & chopped
Ginger - 1 inch - chopped
Cilantro - 2 table spoon chopped
MDH Chana Masala - 1.5 tea spoons
--> you can substitute with a brand of your choice, check if they already have salt and chilli powder etc so you dont double add
Red chilli powder 1/4 tea spoon
Turmeric powder - 1/8 tea spoon
Water 6 cups
Oil - 2 table spoons
Ghee - 1 tea spoon (substitute with 1-2 teaspoons of butter)
Fennel seeds (saunf) - 1 tea spoon
Salt - 1 tea spoon (start with this and adjust later)
Overnight soak (5 minutes)
This uses the overnight soak and cook method. You can also do this first thing in the morning for dinner time.
In the InstantPot vessel (taken out) add the 2 cups chickpea, wash and rinse with cold water and drain it fully. Add 6 cups water and the diced sweet potatoes. Add a pinch of salt.
Place the vessel in the InstantPot, close with the lid and set to sealing position. Once you power on the InstantPot, press Pressure cook for 25 minutes, press Delay Start for 8 hours. This will soak your chickpeas for 8 hours and then pressure cook for 25 minutes.
In the morning you will find the chickpea and sweet potatoes fully cooked.
Masala preparation (10 minutes)
In a pan heat 2 table spoons of oil, add the fennel seeds. Once they are light brown add the chopped garlic and ginger. After a minute of frying add the red onions. Add the salt and ghee and fry the onions for 4-5 minutes. At this point add the tomatoes, MDH chana masala powder, turmeric powder, red chilli powder and mix & fry it till the tomatoes are mushy. Turn off the heat and add the chilantro.
Let this cool for 10 minutes and use a hand blender to grind to a coarse paste (of onion, tomatoes, spices etc).
Finishing ( 3 minutes)
In the Instantpot take a ladle and mash the sweet potatoes till it forms the gravy and the chickpea is intact with it's shape.
Add the ground masala paste to the InstantPot now along with the mashed sweet potatoes and chickpea with all the gravy liquid in it. Add salt if needed to get it to the right taste of your choice. Add a little water if you want to make the gravy thinner.
Power on the InstanPot and press slow cook for 4 hours. Set the lid to venting.
After the slow cook your Chole is ready to eat for lunch with poori, bhatura, parahta, rotis, cooked basmati rice of your choice.
You can also use this Chole to eat with Tikki or Veggie patty of your choice as well. Add a cilantro and date/tamrind chutney to go with this. Add some chopped onion and fresh cilantro on the top.
