Olivia Carter
Are you short on time but craving a healthy and delicious meal? Look no further! In this article, we will show you how to cook black chana (chickpeas) without the need to soak them overnight. With the help of a pressure cooker, you can have perfectly cooked chana in no time.
Black chana, also known as kala chana, is a highly nutritious ingredient packed with protein, fiber, and essential minerals. Soaking the chana overnight is a common practice to reduce cooking time and enhance digestibility. However, if you forgot to soak them or simply want to skip this step, the pressure cooker method is your savior.
To begin, rinse the black chana thoroughly under running water to remove any dirt or impurities. Place the washed chana in a pressure cooker and add enough water to cover them. For every cup of chana, add two cups of water. Close the lid of the pressure cooker and cook on medium-high heat.
Once the pressure builds up, reduce the heat to low and cook for about 10-15 minutes. Cooking time may vary depending on the quality of the chana and the specific pressure cooker you are using. If you prefer softer chana, cook for a few extra minutes.
After the cooking time is up, turn off the heat and let the pressure release naturally. Do not attempt to open the pressure cooker until all the pressure has been released. Once the pressure is fully released, carefully open the lid and check the chana’s tenderness. They should be soft and cooked through.
Now that your black chana is perfectly cooked, you can use them in a variety of dishes like curries, salads, or even make a delicious chana masala. So, the next time you forget to soak the chana or are simply short on time, remember the pressure cooker method to enjoy a nutritious and hearty meal.
Easy and Quick Method
If you want to cook black chana without soaking in a pressure cooker, here is an easy and quick method to follow.
Ingredients:
- 1 cup of black chana
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder (optional)
Instructions:
- Rinse the black chana under running water to remove any dirt or impurities.
- Transfer the washed black chana to a pressure cooker.
- Add water, salt, turmeric powder, cumin powder, and chili powder (if desired) to the pressure cooker.
- Cover the pressure cooker with its lid and place it on high heat.
- Allow the pressure cooker to reach full pressure. This usually takes about 5-7 minutes.
- Reduce the heat to low and cook the black chana for 15-20 minutes.
- Turn off the heat and let the pressure release naturally.
- Once the pressure has completely released, open the pressure cooker and check if the black chana is cooked to your desired tenderness. If not, you can cook it for a few more minutes.
- Once the black chana is cooked, drain any excess water.
- Your easy and quick black chana is now ready to be used in various recipes or enjoyed as a snack.
This method allows you to save time by skipping the soaking process while still achieving tender and flavorful black chana. Give it a try and enjoy the convenience of this quick cooking method!
Step by Step Instructions
Follow these simple steps to cook black chana without soaking in a pressure cooker:
Step 1: Rinse the black chana thoroughly under running water to remove any dirt or impurities.
Step 2: Drain the water and transfer the chana to a pressure cooker.
Step 3: Add enough water to cover the chana by about 1 inch. You can add more water if desired, but make sure it doesn’t exceed the maximum capacity of your pressure cooker.
Step 4: Add salt to taste and any other desired spices or seasonings.
Step 5: Close the pressure cooker lid and cook the chana on high heat until it reaches full pressure. This usually takes about 10-15 minutes depending on your pressure cooker.
Step 6: Once the chana reaches full pressure, reduce the heat to low and cook for an additional 15-20 minutes.
Step 7: Turn off the heat and let the pressure release naturally. This may take some time, so be patient.
Step 8: Once the pressure is fully released, carefully open the pressure cooker. The chana should be tender and cooked through.
Step 9: Serve the black chana hot with rice, roti, or any other desired accompaniments. Enjoy!
Note: If you want a thicker consistency, you can cook the chana for a few minutes longer after the pressure is released until it reaches your desired thickness.
Ingredients
To cook black chana without soaking in a pressure cooker, you will need the following ingredients:
| Ingredients | Quantity |
|---|---|
| Black chana | 1 cup |
| Water | 3 cups |
| Onion | 1 medium-sized, finely chopped |
| Tomato | 1 medium-sized, finely chopped |
| Ginger-garlic paste | 1 tablespoon |
| Green chilli | 1, finely chopped |
| Coriander powder | 1 teaspoon |
| Cumin powder | 1/2 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Garam masala | 1/2 teaspoon |
| Salt | To taste |
| Oil | 1 tablespoon |
| Fresh coriander leaves | For garnishing |
Make sure you have all these ingredients ready before you start cooking.
What You’ll Need
Before you start cooking black chana without soaking in a pressure cooker, make sure you have the following ingredients and equipment:
Ingredients:
- 1 cup of black chana (also known as black chickpeas)
- 2 cups of water
- 1 medium-sized onion, finely chopped
- 1 medium-sized tomato, finely chopped
- 2-3 green chilies, slit
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala powder
- 1 teaspoon of coriander powder
- 1 teaspoon of kasuri methi (dried fenugreek leaves)
- Salt to taste
- 3 tablespoons of cooking oil
- Fresh coriander leaves for garnish
Equipment:
- A pressure cooker
- A spatula
- A cutting board
- A knife
- A bowl for soaking the chana (if you prefer to soak it)
Once you have gathered all the necessary ingredients and equipment, you can proceed to cook black chana without soaking in a pressure cooker.
Benefits of Cooking Without Soaking
When it comes to cooking black chana without soaking in a pressure cooker, there are several benefits to this method. Here are some of the advantages:
1. Time-saving:
Cooking without soaking the chana saves a significant amount of time as you don’t have to wait for the beans to soak overnight or for several hours. This makes it perfect for busy individuals or last-minute meal preparations.
2. Nutrient retention:
Soaking chana can lead to nutrient loss as the beans absorb water and some of the nutrients leach out into the soaking liquid. By cooking black chana without soaking, you can ensure that the beans retain more of their essential nutrients, including protein, fiber, vitamins, and minerals.
3. Improved digestion:
Soaking chana helps to reduce the oligosaccharides that can cause gas and bloating. However, prolonged soaking can also lead to the loss of beneficial enzymes that aid in digestion. Cooking black chana without soaking can help maintain the balance between reducing the gas-causing compounds and preserving the digestive enzymes.
4. Enhanced flavor and texture:
Cooking black chana without soaking can result in a firmer texture and more robust flavor. The beans remain intact and have a pleasant bite, making them ideal for recipes like salads, soups, or curries. Soaking can sometimes make the beans mushy or too soft.
Overall, cooking black chana without soaking in a pressure cooker offers convenience, nutrient retention, improved digestion, and enhanced flavor and texture. So go ahead and give this method a try for a delicious and healthy meal!
Why Not Soaking Is Better
Traditionally, soaking black chana overnight is a common practice to reduce cooking time and improve digestibility. However, there are several reasons why cooking black chana without soaking can be a better option:
- Time-saving: Skipping the soaking process allows you to cook black chana much quicker. This is especially beneficial when you have limited time or want to prepare a quick meal.
- Nutrient retention: Soaking chana can cause the loss of water-soluble vitamins and minerals. By cooking without soaking, you can retain more of these nutrients, ensuring a healthier meal.
- Improved texture: Black chana cooked without soaking tends to have a firmer texture, which some people prefer. Soaking can make the chana mushy, and cooking without soaking allows you to enjoy a more distinct texture.
- Enhanced flavor: Cooking black chana without soaking allows the flavors to develop more fully. The natural taste and aroma of the chana can be better preserved, resulting in a more delicious and appetizing dish.
- Ease of preparation: Not soaking black chana simplifies the cooking process. You can directly add the chana to the pressure cooker without any pre-soaking, saving you time and effort in the kitchen.
While soaking black chana can have its benefits, cooking them without soaking can be a convenient and flavorful alternative. Consider trying this method and see if it suits your taste preferences and time constraints.
Pressure Cooking Time
Cooking black chana without soaking in a pressure cooker is a quick and easy way to prepare this delicious legume. The pressure cooker helps to soften the chana and reduces the cooking time significantly. Here is the recommended pressure cooking time for black chana:
Ingredients:
- 1 cup black chana
- Water
- Spices of your choice
Instructions:
- Wash the black chana thoroughly and drain the excess water.
- Add the washed black chana to the pressure cooker.
- Add enough water to cover the chana completely. The water should be about 1-2 inches above the chana.
- Add spices of your choice, such as salt, turmeric powder, and red chili powder.
- Close the lid of the pressure cooker and cook on high flame until you hear the first whistle.
- Reduce the flame to medium-low and cook for about 15-20 minutes.
- Turn off the flame and let the pressure release naturally.
- Carefully open the lid of the pressure cooker and check if the black chana is cooked and softened.
- Once cooked, drain any excess water, if there is any.
- Your pressure-cooked black chana is now ready to be used in various recipes or enjoyed as is!
Using a pressure cooker to cook black chana without soaking not only saves time but also retains the natural flavors and nutrients of the legume. So, give this method a try and enjoy the deliciousness of perfectly cooked black chana!
Cooking Time Guidelines
When cooking black chana in a pressure cooker without soaking, it is important to note the cooking time to ensure that the chickpeas are cooked to perfection. Here are some cooking time guidelines to follow:
1. Using a Pressure Cooker:
1. Add the unsoaked black chana to the pressure cooker along with enough water to submerge the chickpeas completely.
2. Close the lid of the pressure cooker and set it to high heat.
3. Once the pressure cooker begins to whistle or release steam, reduce the heat to medium and start the timer.
4. For fully cooked black chana, cook for approximately 20 to 25 minutes under pressure.
5. If you prefer a softer texture, you can cook the chana for an additional 5 to 10 minutes.
2. Adjusting Cooking Time:
1. Cooking time may vary depending on the type and quality of the black chana, as well as the altitude of your location.
2. If you find that the chickpeas are still firm after the recommended cooking time, you can continue cooking under pressure for a few more minutes.
3. On the other hand, if the chana is mushy or overcooked, reduce the cooking time slightly in the next batch.
Remember, it is essential to follow the manufacturer’s instructions for your specific pressure cooker model when cooking black chana or any other ingredients. While these guidelines provide a general cooking time, adjustments may be necessary for optimal results.
FAQ
Can I cook black chana without soaking?
Yes, you can cook black chana without soaking. This recipe uses a pressure cooker, which helps cook the chana quickly without the need for soaking.
How long does it take to cook black chana without soaking in a pressure cooker?
It takes about 20-25 minutes to cook black chana without soaking in a pressure cooker. The pressure cooker helps to soften the chana quickly, reducing the cooking time.
Do I need to add water when cooking black chana without soaking?
Yes, you will need to add water when cooking black chana without soaking. The water helps to create the steam and pressure in the pressure cooker, which cooks the chana. You should add enough water to cover the chana completely.
