Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 4.Add Powdered Spices

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

5. 5.Cook Tomatoes

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

6. 6.Add Remaining Spices

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

7. 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.

8. 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.

9. 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.