Ingredients
- 1 cup chana dal soaked 1 hour
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 1 serrano pepper slit in half but still intact
- 2 ½ cups water
- ½ cup frozen onion masala
- 1 teaspoon salt
- ¼ teaspoon garam masala
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne or red chili powder to taste
- Cilantro garnish
Instructions
- Soak the dal for 1-2 hours, drain and rinse.
- Press the sauté button, add oil and allow it to heat up for a minute. Add cumin seeds and serrano pepper to the pot. Once the cumin seeds begin to brown, add the remaining ingredients to the pot.
- Secure the lid, close the pressure valve and cook for 12 minutes at high pressure.
- Naturally release pressure or wait 15 minutes, then release pressure.
- Adjust salt to taste and add more liquid if you’d like a thinner dal.
- Garnish with cilantro and enjoy!
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