After last night’s little Cinco de Mayo party, it is time for some healthier eating. Chana dal is dried, split chickpeas cooked in the Instant Pot with spices, vegetable stock, onion, ginger, and garlic plus spicy tomatoes. The Instant Pot turns the dried chickpeas into yummy goodness in about 15 minutes.
Along with the Chana dal I made my usual rice mixture of hearty rices cut with riced cauliflower. On the bottom of the bowl is a layer of Foster Farms triple washed, chopped kale.
This vegan dish is easy to make and very tasty. I also feel good about eating it!
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