Ingredients:

• Kala Chana  – 1 cup soaked overnight in water
• Chopped onion – ½ cup
• Spinach – 2 cups roughly chopped or torn
• Coconut milk – 1 can
• Ginger garlic paste – 1 tsp
• Coconut oil, cumin and fennel seeds, turmeric powder for seasoning
• Spices – dhania jeera powder, garam masala powder, red chili powder

Method:

Set Instant Pot in Saute Mode.

Add seasoning ingredients and let it splutter. Add chopped onions, garlic, and ginger paste. Saute together.

Add soaked and rinsed channa and water just to cover the channa.

Add salt, dhania jeera powder, and garam masala powder. Add red chili powder if you like it spicy. Give it a mix.

Close IP. Cook in High-Pressure Manual Mode for 25 mins. Release pressure naturally.

Set Saute mode back on IP.

Stir in half of the can of coconut milk diluted with half a can of water.

Bring everything to boil together for 3-4 mins.

Turn off IP and stir in spinach and let it wilt in the heat.

Enjoy with Chapatis, rice, or quinoa!

Variations:

For Kerala Style Kadala Curry, skip spinach and spices above and use Kadala Curry Masala instead