John and I really love this easy recipe for Chana dal. We made a double batch so that we would have it left over for lunches. The base recipe for Chana dal comes from pipingpotcurry.com but of course we have changed a few things. We use a can of diced tomatoes with chiles and decrease the water a little. Our cooking time is 15 minutes under pressure and then 10 minute cool down before releasing the remaining pressure. Also we do not have Asafoetida in our pantry so we skip that. We served it over rice or, in my case, a mix of some rice and cauliflower rice.
I made a side of zucchini from our daughter’s garden. It was a sauté of mushrooms, onions, garlic, ripe jalapeño, and zucchini. It was seasoned with plenty of salt, oregano, and a pinch of sugar. I used some vegetable broth to steam it a bit. I staggered introducing the vegetables to the pan. First I cooked the mushrooms, then the onion and chile, next the garlic, and lastly the zucchini. It got two thumbs up from John.