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Hi guys, I’m here with another post in the ‘Garden to Plate Series’. I have already posted this delicious Chettinad style Kaala/black channa recipe here. Just that this time I made with homegrown veggies and omitted the potato and instead of garlic pods added ginger-garlic paste. There wasn’t much change in the taste as such so we liked it as usual. Also, I made it in Instant Pot. So I’ll just brief out the procedure here but you can refer to the recipe I mentioned before. Similar to the rajma masala that I made in Instant pot. First, Press the ‘Saute’ button and follow steps 1,2,3,4. Click on ‘cancel’ Do step 5. Lock in the lid. Turn it to ‘sealing’ and click on ‘manual’ and set the time to 15 mins. Release the pressure naturally and then follow steps 6,7,8,9,10. Enjoy! Let me know if you have any questions.