Andrea'S Dal For Instant Pot®

• Chickpeas:
• 5 cups water
• 1 1/2 cups chana dal
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 tablespoon coconut oil
• 1 onion, roughly chopped
• 1 1/2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 2 tomatoes, roughly chopped, or more to taste
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper, or less to taste (optional)
• 1/4 cup water
• 1/4 cup chopped cilantro (optional)

1. Combine water, chana dal, turmeric, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. While chana dal is cooking, heat coconut oil in a skillet over medium heat until shimmering, about 2 minutes. Add onion and cook 30 seconds. Add ginger and garlic; cook 5 minutes. Add tomatoes, cumin, salt, and cayenne. Cook and stir for 30 to 60 seconds. Add water and stir to remove browned bits from the bottom of the skillet. Cook 2 minutes more.
3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Chana dal should be soft enough to be easily crushed by a spoon.
4. Transfer 1/3 to 1/2 of the cooked dal into the skillet with the onion mixture. Use an immersion blender to process until pureed. Mix in remaining dal and cook until heated through, 3 to 5 minutes more.
5. Top individual servings with cilantro.

chickpeas, water, chana dal, ground turmeric, salt, coconut oil, onion, ginger, garlic, tomatoes, cumin seeds, salt, cayenne pepper, water, cilantro

Taken from www.allrecipes.com/recipe/265777/andreas-dal-for-instant-pot/ (may not work)