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---
tags: indian, instant-pot
---
Soak the @chickpeas{1%cup} for ~{1%hour}.
Press the saute button on the #instant pot{}, add @oil or ghee{1%tbs} and allow it to heat up for a minute.
Add @cumin seeds{1%tsp} and @serrano pepper{1}(split in half but still intact).
Once the cumin seeds begin to brown, add @water{2.5%cups}, @@Onion Masala{1/2%cup}, @salt{1%tsp}, @garam masala{1/4%tsp}, @black pepper{1/4%tsp} and @cayenne{1/4%tsp} and mix.
Secure the lid and cook for ~{12%min} on high pressure.
Naturally release pressure for at least 15 minutes.
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