1. Rinse and soak chickpeas in water overnight. Chickpeas will more than double in size so place in a deep container with enough water.
  2. Add chickpeas to pressure cooker along with salt and asafoetida (1 cup peas: 1/2 tsp  salt: 1 pinch asafoetida).
  3. Add enough water to leave about 1/2-inch of excess water above the chickpea level.
  4. Pressure cook on high for 1 whistle, then simmer on low heat for 10 minutes. This will give soft but firm peas. If you want them softer then simmer for a longer time (~12-15 minutes). Too long and they will become mushy.
  5. Remove from heat and let pressure settle on its own.
  6. Use peas a required.
  7. You can reserve the water and use it for making rasam, sambhar, or any other gravy that uses lentils.
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