Of all the dishes I make in the Instant Pot, I like Chana dal the best. I think it would be totally makeable on the stove top too but it would take longer and would need some watching.

Split chickpea stew (Chana dal) with green beans

You can buy split chickpeas in a well equipped supermarket or in and Indian market. I usually get mine at Wal-Mart grocery. We had some rice to serve with it that John ate but I am just as happy eating the Chana dal beside a vegetable. The green beans I made were delicious. First I sautéed mushrooms and shallot in a little olive oil spray. Then I added the beans and about 1/2 cup water and cooked them with the lid on until they were crisp-tender. Lid off I added a tablespoon of faux butter and let the whole thing cook down until the beans blistered a little. Give your vegetables some love! They will repay you by tasting great.

In case you missed it in November, here is my recipe for Chana dal –

Here is the recipe that we use. The canned tomatoes with chiles lends a nice mild spiciness.

Chana Dal

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

Optional greens

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. 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.