Chana dal with kale over rice/cauliflower rice mix

Chana dal is an Indian dish using split dried chickpeas cooked in your Instant Pot. Once you have your ingredients prepped the whole dish comes together quickly. Cooking time is 15 minutes under pressure and a 10 minute cool down before you release the pressure. I found split chickpeas at our Walmart Grocery Store and of course they would be stocked in an Indian grocery as well.

This is the recipe I use.

Chana Dal

Ingredients
1 cup Split Chickpeas
2 cups Water for soaking
2 tsp. Oil
1 tsp Cumin seeds
3/4 cup Onion diced
1/2 tbsp Ginger minced
3 cloves Garlic minced
1 can petite diced tomatoes with jalapeños (or plain)
1.5 cups Water for cooking
1 tbsp Lime juice
Spices
1 tsp Salt
1/4 tsp Ground Turmeric (Haldi powder)
1/2 tsp Red Chili powder (Mirchi powder)
1 tsp Coriander powder (Dhaniya powder)
Cilantro

Instructions
Soak split chickpeas in the water for soaking for 30 minutes.

Start the instant pot in sauté mode and heat oil in it. Add cumin seeds.
Once the cumin seeds start to change color, add the onions, garlic, ginger and saute for 2 minutes.

Add tomatoes and spices and stir them well. Drain split chickpeas and add along with water for cooking. Stir it all up. Set to pressure cook for 15 minutes and close the lid with vent in sealing position.

After the instant pot beeps, let the pressure release naturally for 10 minutes and then release the pressure. Add lime juice and give a good stir. If you are using greens (spinach, kale, etc,) stir them in now, cover the pot, and wait 5 minutes before serving.

Garnish with cilantro and serve over rice.