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instant pot chana dal recipe (split chickpeas soup)



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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 3


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Step 1

Soak Chana dal along with the water for soaking for 30 minutes. Then drain the water. (This step is optional)

Step 2

Start the instant pot in sauté mode and heat oil in it. Add cumin seeds and asafoetida.

Step 3

Once the cumin seeds start to change color, add the onions, garlic, ginger and saute for 2 minutes.

Step 4

Add tomatoes and spices and stir them well. Add chana dal and water for cooking. Stir it all up. Pressure Cancel and close the lid with vent in sealing position.

Step 5

Change the instant pot setting to manual or pressure cook mode at high pressure for for 12 mins. If you skipped soaking, cook for 15 minutes at high pressure.

Step 6

After the instant pot beeps, let the pressure release naturally. Add lime juice and give a good stir.

Step 7

Garnish with cilantro and serve chana dal over rice.

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