Dal is a term originating in India for dried split pulses such as lentils, peas and beans that do not require soaking before cooking. Chana refers to a certain chickpea that is smaller than the typical chickpea. So Chana dal is a small, dried, split chickpea which is used in combination with tomatoes, chiles, onion, garlic, ginger, and spices.

We make our Chana dal in our Instant Pot. It cooks at high pressure for 15 minutes and the steam is released after a 10 minute cool down. It is garnished with lime juice and cilantro. John made some white rice and I heated up some cauliflower rice. I find a 50/50 combination has the rice still tasting like rice and not cauliflower. For convenience sake I used a bag of baby greens to wilt on top of the rice and under the Chana dal.

This is a hearty stew probably better suited to cooler weather. We usually make a double portion so there is plenty left for lunches or another dinner.