Instant Pot Black Chickpeas No Soak


While the regular (white) chickpeas is popular the world over, I grew up being more familiar with its darker cousin “Kala Channa” (Hindi term translates to “Black Chickpeas“) in India. Back home these were the desi variety while the white chickpeas was called kabuli. Smaller and more robust, these are nuttier than their white counterpart. They do not get mushy when cooked but remain firm (yet soft) since they absorb way less liquid while cooking. They also take longer to cook than white chickpeas. They are “meatier” and more nutritious comparatively providing more fiber, vitamins and minerals with a lower glycemic index. Hence, its no wonder this is more prized back home in my mom’s kitchen who especially sprouted it to make sundal and added it to her sambars/kootu etc

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