I love this chickpea dish. It is so tasty and satisfying. Usually I can find Chana dal at WalMart but this time I had to buy it from Amazon. It is quick to make in the Instant Pot and with the kale and cauliflower rice you have a power plant packed dish.
Here is the recipe I use –
Chana Dal. Serves 2-4
1 cup Split Chickpeas
1 tsp Cumin seeds
2 tsp. Oil
3/4 cup Onion diced
1/2 tbsp Ginger minced
3 cloves Garlic minced
1 can diced tomatoes with jalapeños (Rotel)
2 cups Water or vegetable stock for cooking
1 tbsp Lime juice
1 tsp table salt
1/4 tsp Ground Turmeric
1/2 tsp Red Chili powder
1 tsp Coriander powder
Greens for either adding at the end to the pot or raw underneath
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. Rinse the split chickpeas and add along with water for cooking. Stir it all up. Set to pressure cook for 18 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 it manually the rest of the way. . 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 or cauliflower rice
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