Soak the brown chickpeas in cold water overnight. Drain, rinse and set aside.
Press the sauté button, add the oil and allow it to heat up for a minute. Once the oil is hot, add the mustard seeds to the pot. Once the mustard seeds begin to splutter, add the onions and stir-fry for 10-12 minutes, or until the onions begin to brown.
Add the Serrano pepper, curry leaves, garlic, ginger and spices and stir-fry for 30 seconds, then add the tomatoes and cook for 5 minutes, or until they begin to break down.
Add the brown chickpeas and water. Mix well.
Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
Naturally release pressure.
Add coconut milk and press sauté to cook for 3-4 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (236g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 142 (26%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 31.7mg||1 %|
|Potassium 1191.2mg||31 %|
|Total Carbohydrate 80.8g||24 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 58.3g|
|Protein 24.7g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 545
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