Chana dal with rice and kale

This dish is the Indian winner dish of the week, it is also my favorite. I am including the recipe we use. The dish is split chickpeas (Chana dal that you can get in your local WalMart) that I have cooked in the Instant Pot with spicy tomatoes and spices and then served over rice and raw greens. Sometimes I use kale or other times spinach. Really it is whatever greens you like.

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 for 10 minutes and then release the pressure. Add lime juice and give a good stir. If you are using greens that you would prefer wilted (spinach, kale, etc,) stir them in now, cover the pot, and wait 5 minutes before serving. Otherwise put them raw into your serving dish.

Garnish with cilantro and serve over rice.