Active Time: 30 Mins
Total Time: 1 Hour
Yield: Serves 6 (serving size: 1 cup soup, 2 tsp. yogurt sauce)
For the ideal bowl of soul-warming comfort, look no further than chana dal. Hearty and tender split chickpeas absorb the toasty goodness of an aromatic, deeply flavorful broth, which is complimented by a bright yogurt topper. One taste is all it takes to become enamored with the way toasted cumin seed and curry powder, balanced with a handful of other spices and aromatics like turmeric and fresh ginger, infuse chana dal with dynamic flavor and a gloriously golden color. The Instant Pot makes easy work of preparing this classic Indian dish, making it a perfect vegetarian recipe to add into your meal-prep rotation. Dried split chickpeas can be found at specialty Mediterranean markets as well as online.
- 2 cups chana dal (split chickpeas)
- 3 cups water
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 cup diced red onion (from 1 onion)
- 1 cup diced red bell pepper (from 1 bell pepper)
- 1 tablespoon minced fresh ginger (from 1-in. piece)
- 1 tablespoon minced garlic (from 4 cloves)
- 1 cup chopped fresh tomatoes (from 2 small tomatoes)
- 1 teaspoon red curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 1/4 teaspoons kosher salt, divided
- 4 cups vegetable stock (such as Swanson)
- 1 cup plain yogurt
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice (from 1 lime)
How to Make It
Soak Chana Dal in water for 30 minutes. Drain and rinse until water runs clear. Set aside.
Select SAUTE setting on an Instant Pot. Select HIGH temperature setting, and allow to preheat. Add olive oil. Add cumin seeds; cook, stirring often, until lightly toasted and aromatic, 3 minutes. Stir in onion, bell pepper, ginger, and garlic, and cook 2 minutes. Add tomatoes, curry, coriander, turmeric, and 1 teaspoon of the salt, and cook 1 minute. Add chana dal and stock; lock lid in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 14 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins).
Carefully turn steam release handle to VENTING position, and let steam fully escape (this will take 2 to 3 minutes). Meanwhile stir together yogurt, cilantro, lime juice, and remaining 1/4 teaspoon salt.
Remove lid from cooker. Top each serving of Chana Dal with a dollop of yogurt sauce.
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