Cooking Chickpeas in a Pressure Cooker 

1. 1. Soak the chickpeas in water overnight or for at least 6 hours. Drain and rinse the chickpeas before cooking.

1. 1. Add the soaked chickpeas and 3 cups of water to a pressure cooker. If available, add one large cardamom and bay leaf to the chickpea and water mixture.

1. 1. Add half a teaspoon of salt and one teaspoon of oil.

1. 1. Let it heat until it starts boiling. Boil for 3-4 minutes, then close the lid of the pressure cooker.

1. 1. Let it cook for 5-6 whistles, then turn off the heat. After the steam is all released, check for doneness. The chickpeas should be soft, but have a bite while chewing.

Base for the Chickpea Curry

1. 1. Heat oil in a large pot over Low, medium heat. Add brown cardamom (optional) and bay leaf to the oil. When you see it is a little bit heated, add cumin seeds and let them splutter.

1. 1. Add chopped onions and sauté until they turn golden brown. Add minced garlic and grated ginger, and sauté for another 3-4 minutes.

1. 1. Add coriander, turmeric powder, dried fenugreek leaves(optional) and salt. Mix well.

1. 1. Add tomato paste or grind tomatoes and cook until the oil starts coming out.

1. 1. Mix the base with boiled Chickpeas to make the curry when the base is cooked.

1. 1. Once cooked, garnish with fresh cilantro leaves and serve hot with rice or naan.

Quick Tempering for the Chickpeas

1. 1. Add half a teaspoon of oil in a small pan. Heat it and

1. 1. Add a pinch of cumin seeds.

1. 1. Then, add juliennes of ginger to the spluttered cumin seeds and oil.

1. 1. Let it cook on a low, medium flame for 2 minutes.

1. 1. Stir in red Kashmiri chili powder, mix quickly, and add to the Chickpeas pan.