Step 1: Soak the Chickpeas

Soak the dry chickpeas in plenty of water for 10-12 hours. After soaking, drain the water and set the chickpeas aside.

Step 2: Sauté Whole Spices

Set the Instant Pot to 'Sauté' mode and heat the oil. Add the whole spices: black cumin, cinnamon bark, and bay leaf. Sauté for a few seconds until fragrant.

Step 3: Sauté Aromatics

Add the chopped onions and sauté until they become translucent. Then, add the ginger-garlic paste and continue to cook for another minute.

Step 4: Add Powdered Spices

Add the turmeric and chili powder to the pot. Stir well and cook for about 30 seconds.

Step 5: Cook Tomatoes

Add the chopped tomatoes and salt. Mix and cook until the tomatoes soften and become mushy.

Step 6: Add Remaining Spices

Stir in the garam masala and coriander powder. Mix everything together and cook for one more minute.

Step 7: Add Chickpeas

Add the soaked chickpeas and baking soda to the pot. Sauté for about 2 minutes, ensuring the chickpeas are well-coated with the masala.

Step 8: Pressure Cook

Pour in a quarter cup of water and give it a final stir. Secure the lid, set the valve to 'Sealing', and pressure cook on 'High Pressure' for about 30 minutes.

Step 9: Garnish and Serve

Once the cooking is complete, allow the pressure to release. Open the lid, sprinkle with fresh cut cilantro, and stir gently. Serve hot with roti and a side salad.

• Soaking chickpeas for 10-12 hours is crucial for them to cook properly and become tender.

• Adding a pinch of baking soda helps to soften the chickpeas faster during cooking.

• Add diced potatoes along with the chickpeas for a more filling curry.

• Stir in a handful of fresh spinach at the end of cooking until it wilts.