INSTANT POT CHOLE (CANNED)

Ingredients

2 cans chick peas 15-16 oz

1 tomato

1 small can tomato sauce 8 oz

1 onion

Ginger to taste

Garlic-3 cloves

Chana masala to taste

Salt

Jeera

Red chili powder

Sugar-to taste(optional)

Oil

Tea bag(optional)

Cilantro for garnishing

Lemon or lime(optional)

1) Place instant pot in sauté mode and add oil. Once warm, add jeera, garlic, ginger, and onions. Cook until translucent. Add salt and chana masala (Mom's is our fav). Now add canned tomato sauce and mix. Then add some red chili powder followed by canned chick peas and additional salt if needed along with sugar (optional). Place tea bag. Add 1 to 1 1/2 cup of water. Pressure cook for 10 minutes and allow slow release.

2)  Garnish with cilantro and lemon/lime and enjoy!

*If using dried chickpeas, soak for at least 6 hours. You can use 2 cups of dried chickpeas(kabuli chana), and adjust recipe by placing 3 cups of water, 1.5 to 2 teaspoons of salt, and cook at high pressure for 35 minutes allowing for slow release afterwards.