chana dal

Ingredients

• 1.5 cup chana dal 158 grams, also known as split garbanzo beans
• 2 tomato 140 grams, chopped
• 3 - 4 cups water
• 1.5 teaspoon salt or to taste
• 0.5 + 1/8 teaspoon turmeric powder
• 0.5 teaspoon red chili powder/cayenne pepper
• 1 teaspoon garam masala
• Tempering
• 4 teaspoons oil use any oil of choice
• 4 garlic 3-4 grams, finely chopped
• pinch hing also known as asafoetida (make sure it’s gluten-free if following a GF diet)
• 4 dried red chilies
• 1 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds

Instructions

0. Place the first 7 ingredients in the Instant Pot.
1. Close the lid, set valve to sealing. Press the manual button and then select high pressure and set time to 12 minutes.
2. Cook on high pressure for 12 minutes and then let the pressure release naturally (NPR). [Note: you can soak the chana dal for an hour and then do high pressure for 7-8 minutes only].
3. Open the lid and give a stir. Press the “keep warm/cancel” button and then press the “saute” button.
4. Meanwhile heat oil in a pan on stove-top on medium heat.
5. Add cumin and mustard seeds and let them crackle. Add hing, chopped garlic and dried red chilies (break red chilies into 2 for extra spice).
6. Cook till garlic turns light golden brown. Remove pan from heat and add the prepared tempering to the IP.
7. Give a good stir. You may also mash some dal with back of your spoon at this point.
8. Add lemon juice and cilantro and serve chana dal with rice.

Ingredients

• 1.5 cup chana dal 158 grams, also known as split garbanzo beans
• 2 tomato 140 grams, chopped
• 3 - 4 cups water
• 1.5 teaspoon salt or to taste
• 0.5 + 1/8 teaspoon turmeric powder
• 0.5 teaspoon red chili powder/cayenne pepper
• 1 teaspoon garam masala
• Tempering
• 4 teaspoons oil use any oil of choice
• 4 garlic 3-4 grams, finely chopped
• pinch hing also known as asafoetida (make sure it’s gluten-free if following a GF diet)
• 4 dried red chilies
• 1 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds

Instructions

0. Place the first 7 ingredients in the Instant Pot.
1. Close the lid, set valve to sealing. Press the manual button and then select high pressure and set time to 12 minutes.
2. Cook on high pressure for 12 minutes and then let the pressure release naturally (NPR). [Note: you can soak the chana dal for an hour and then do high pressure for 7-8 minutes only].
3. Open the lid and give a stir. Press the “keep warm/cancel” button and then press the “saute” button.
4. Meanwhile heat oil in a pan on stove-top on medium heat.
5. Add cumin and mustard seeds and let them crackle. Add hing, chopped garlic and dried red chilies (break red chilies into 2 for extra spice).
6. Cook till garlic turns light golden brown. Remove pan from heat and add the prepared tempering to the IP.
7. Give a good stir. You may also mash some dal with back of your spoon at this point.
8. Add lemon juice and cilantro and serve chana dal with rice.