5 star :: paleo whole30 indian instantpot
1 cup Chickpeas (Chana dal) soaked and sprouted (about 4 days) becomes 2 cups sprouted
1 tbsp coconut Oil ............Spices to bloom in oil........... 1 TB Garam masala (brand: Deep) 1 T Cumin seeds (Jeera) 1 T Coriander seeds (Dhaniya)
1/4 cup Dehyrated diced onion 1 can tomatoes (I used canned from my garden) 10 cloves Garlic 1-2 cups Water for cooking 1 tbsp Lime juice 1/4 tsp Ground Turmeric (Haldi powder)
Cilantro for garnish
On sauté mode use the coconut oil and bloom all spices. Then add the rest of the ingredients and start and chicken mode. Done in about 20 minutes. Squish the beans with a glass bottom garnish on sauté mode use the coconut oil and bloom all spices. Then add the rest of the ingredients and start and chicken mode. Done in about 20 minutes. Squish the beans with a glass bottom garnish with cilantro.
Based on recipe: https://pipingpotcurry.com/instant-pot-chana-dal/...
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