Wash and soak black chickpeas (kala chana) for 6-7 hours.
Before you start making the curry, crumble tempeh with your fingers and boil in water with 1 tsp of salt. Once done, drain it and keep it side. This helps remove the bitterness from tempeh.
Put Instant Pot on saute mode. Add avocado oil with cumin seeds, cloves, peppercorn, cinnamon stick, whole dry red chili and bay leaf.
Once cumin seeds start to deepen in color and releases aroma, add in chopped onion & jalapeno, ginger garlic paste and 1 tsp of salt. Mix well and saute until onion starts to translucent.
Add in chopped tomato and tomato paste. Mix well then add in other dry spiced listed above. Mix well and cook for a minute or so.
Add in boiled tempeh and soaked black chickpeas, without any water. Mix well.
Then add in 3 cups of water, keep IP on saute mode until the water starts to simmer.
Once water is simmering, close the IP, seal the valve and set IP on high pressure for 30 minutes. If black chickpeas were not soaked, set IP on high pressure for 45 min.
Once done, let the pressure release naturally for at least 10 min. You can release rest of the pressure either manually or naturally. If chickpeas were not soaked, let all the pressure release naturally.
Once IP valse is released, open the lid and mush some chickpeas in the IP with the help of spatula. This will help thicken the curry.
Garnish it with chopped cilantro and add in squeeze of lime/lemon. Enjoy with roti/naan/paratha/jeera rice or simply eat like stew. Greek yogurt tzatziki and simple onion tomato cucumber salad pairs well with this curry.