Instant Pot Chana Dal

To make the perfect soul-warming bowl, don't look for anything special other than chan dal. Rich and tender chickpeas, made from crushed peas, absorb the taste of an aromatic broth with a deep taste, which is complemented by a bright yogurt filling. Just one taste is enough to make you love the way toasted cumin seeds and curry powder combine with a handful of other spices and aromatics like turmeric and fresh ginger to give chana dal a dynamic flavor and a delicious golden color. This classic Indian dish is easy to prepare in a quick cooking pot, making it the perfect vegetarian recipe to add to your cooking menu. Dried crushed chickpeas can be found in specialized Mediterranean markets, as well as online.
Soak the Chana Dal in water for 30 minutes. Drain and rinse until the water is clear. Set aside.Select the ROASTING mode in the fast-food slow cooker. Select the high temperature mode and let it warm up. Add olive oil. Add the cumin seeds; cook, stirring frequently, until lightly browned and fragrant, 3 minutes. Add the onion, bell pepper, ginger and garlic and cook for 2 minutes. Add tomatoes, curry, coriander, turmeric and 1 teaspoon salt and cook for 1 minute. Add the chana dal and broth; cover. Turn the steam release knob to the SEALING position. Select the cooking mode MANUALLY /UNDER pressure. Cook at HIGH pressure for 14 minutes. (It will take 10-15 minutes for the stove to reach pressure before cooking.)Carefully turn the steam release knob to the RELEASE position and allow the steam to escape completely (this will take 2-3 minutes). Meanwhile, combine the yogurt, cilantro, lime juice, and remaining 1/4 teaspoon salt.Remove the lid from the stove. Pour yogurt sauce over each portion of the Dal Vat.