Chana dal is dried split chickpeas. Of all the dals this is my favorite. I found my base recipe at https://pipingpotcurry.com/instant-pot-chana-dal/. Of course we changed it a bit! We use a can of Serrano Rotel for the tomato component. The spicy canned tomatoes give it a nice zing.
While John had his portion over white rice, I used cauliflower rice. We used a mix of regular chopped kale and lacinato kale underneath and diced the stems adding them to the pot. Fifteen minutes on high pressure is all it takes to make this great one pot meal. We always make a double recipe so we have plenty of leftovers for lunches!
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