CHANADAL RECIPES

Steps:

• Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
• To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you’re using them, and turn off the heat.
• Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

Steps:

• 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.