5.0
(17)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Place the first 7 ingredients in the Instant Pot.
Step 2
Close the lid, set valve to sealing. Press the manual button and then select high pressure and set time to 12 minutes.
Step 3
Cook on high pressure for 12 minutes and then let the pressure release naturally (NPR). [Note: you can soak the chana dal for an hour and then do high pressure for 7-8 minutes only].
Step 4
Open the lid and give a stir. Press the "keep warm/cancel" button and then press the "saute" button.
Step 5
Meanwhile heat oil in a pan on stove-top on medium heat.
Step 6
Add cumin and mustard seeds and let them crackle. Add hing, chopped garlic and dried red chilies (break red chilies into 2 for extra spice).
Step 7
Cook till garlic turns light golden brown. Remove pan from heat and add the prepared tempering to the IP.
Step 8
Give a good stir. You may also mash some dal with back of your spoon at this point.
Step 9
Add lemon juice and cilantro and serve chana dal with rice.
Your folders
myheartbeets.com
4.9
(14)
Your folders
myrecipes.com
Your folders
teaforturmeric.com
5.0
(6)
25 minutes
Your folders
bbc.co.uk
3.8
(10)
30 minutes
Your folders
pipingpotcurry.com
4.8
(60)
25 minutes
Your folders
cookwithmanali.com
5.0
(18)
30 minutes
Your folders
indianhealthyrecipes.com
5.0
(70)
30 minutes
Your folders
foodtalkdaily.com
30 minutes
Your folders
vegrecipesofindia.com
4.9
(29)
20 minutes
Your folders
cookwithmanali.com
Your folders
bbc.co.uk
4.2
(16)
1 hours
Your folders
mykitchenlove.com
4.5
(4)
4 minutes
Your folders
feastingathome.com
4.5
(4)
1 hours
Your folders
cookwithmanali.com
5.0
(3)
50 minutes
Your folders
cookwithmanali.com
Your folders
curryandvanilla.com
30
Your folders
theedgyveg.com
20
Your folders
theedgyveg.com
4.9
20
Your folders
myheartbeets.com
5.0
(18)