Cancel Sauté and change to Pressure Cook.
Add overnight soaked chickpea and 1/2 cup of water and close the lid.
Add plum one cubed tomato.
Select instant pot setting to Manual and cook at high pressure for 14 minutes.
Let cooking continue with Keep warm setting for 10 minutes, cancel and
use a natural release before opening the lid.
Add salt and red chili powder to your taste if needed.
Add salt and red chili powder to your desired taste if needed.
Stir and serve with Nan and/or Rice.
Garnish with cilantro, sliced red onion (optional) and serve with nan (not gluten free), samosa or basmati rice.
Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.