1cupchickpeas/garbanzo beanssoaked and rinsed (sub with 2 cans chickpeas)
1-2tablespoonssesame oil
1teaspoon turmeric
2teaspoonscumin powder
2teaspoonscoriander powder
1/4teaspoon asafetida
2 1/2 cupswater
pinch of salt
to finish
3/4teaspoonsalt
lemonfreshly squeezed
Instructions
Soak dry chickpeas for 4 hours or overnight.
Place all ingredients (with just a pinch of salt) in the Instant Pot. Select HIGH PRESSURE and set the timer for 45 minutes.
Wait 15 minutes for the pressure to come down naturally, then open the lid safely. Hit CANCEL and then SAUTE. Add remaining salt and simmer for 2-3 minutes.
Hit CANCEL again, squeeze in the fresh lemon, and taste for salt. Add more salt, lemon, or spices if desired. (See note below for additional spices or blending options.)
Enjoy with rice and vegetables in Cashew Sauce.
Notes
If you want it spicier, add ginger, black pepper, or red chili.For a smoother texture, blend partially using an immersion blender.Reference:Adapted from “Simple Ayurvedic Recipes,” by Myra Lewin.Recipe source: