Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp asafetida/Hing
  • 1 tsp ginger garlic paste
  • 1 cup chopped onion
  • 1/2 cup unsweetened coconut flakes (fresh/frozen/dried))
  • 1/2 cup chopped tomatoes
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1/4 tsp garam masala
  • 1/4 tsp cinnamon powder
  • 1 cup rinsed Chana dal
  • 3 cups water
  • salt to taste
  • 1/4 cup chopped cilantro ((to garnish))

Instruction

  • Turn on your instant pot at sauté mode and heat oil in it. Then add, cumin seeds, asafetida, ginger garlic pasta to it. Mix them in the hot oil.
  • Sauté onions in it and immediately toss in coconut flakes. Sauté until golden in color.
  • Add tomatoes and sauté until tomatoes are mushy.
  • Add turmeric powder, chili powder, cinnamon powder, garam masala and mix well.
  • Add rinsed Chana dal and sauté for 30 seconds. Add water and salt to it and stir well.
  • Cancel the sauté mode and close the lid, seal the valve. Turn it on at high manual for 20 minutes. Once done, release the pressure and open the lid. Roughly mash cooked dal with a food masher. (Do not mash it fine, chana dal should hold its shape). If you feel its slightly thick in consistency, the add ¼ cup of warm water to it and let it rest covered for 1 minute.
  • Remove the lid, stir and garnish with cilantro and serve it with rice.