Yummee with Amee

1: Soak the chickpeas for 8 hours.

2: Select the Sauté Mode on the electric pressure cooker.

3: Add the oil/ghee to the inner pot along with the bay leaf and black cardamom.

4: Once the whole spices turn aromatic, add the cumin seeds and stir-fry for 30 seconds.

5: Add the ginger paste, stir in the tomatoes, ground coriander, and chilli powder.

6: Cook until the tomatoes are soft and the oil separates from the masala.

7: Add the drained chickpeas and mix well.

8: Stir in 3 cups of water and add salt.

9: Pressure Cook on High for 20 minutes and allow the pressure to release naturally.

10: Once cooled, remove the bay leaf and black cardamom and discard them.

11: Purée the soup in a blender until completely smooth.

12: Strain the soup back into the inner pot.

13: Once the soup comes back to a boil, turn it off and stir in the milk, garam masala, and lime juice.

14: Serve the soup hot, garnished with the chopped cilantro.