Chana dal are dried, split chickpeas that we make in the Instant Pot. The recipe calls for Indian spices, onions, ginger, and garlic. Along with water we add a can of Original Rotel for some extra zing. John also garnishes his bowl with sriracha to take the spiciness to the next level. This is the recipe that I use – https://pipingpotcurry.com/instant-pot-chana-dal/#wprm-recipe-container-6238

When the Chana dal is ready I put a bunch of kale (chopped and pre-washed from a bag) in my bowl and then my white rice, cauliflower rice 50/50 combo topped with the Chana dal. Tonight since I was craving something crunchy I ate it with a few tortilla chips scooping the dal up like a dip. It was kind of a Mexican-Indian mashup and it really tasted good!