Bengali Cholar Dal- Coconut Chickpea Stew

Bengali Cholar Dal- Coconut Chickpea Stew

From Chandra Ram's The Complete Indian Instant Pot Cookbook

2 cups dried chana dal, rinsed
4 teaspoons kosher salt, divided
2 cups water
2 teaspoons granulated sugar
3 tablespoons freshly squeezed lemon juice
2 tablespoons vegetable oil
1 tablespoon minced ginger
1/2 cup unsweetened coconut flakes
1 cup cashews
1/2 cup raisins
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon Kashmiri chili powder
Pinch asafoetida (optional)

1. Place the chana dal, 1 teaspoon salt, and the water in the inner pot. Secure the lid and cook on high pressure for 15 minutes.

2. Once the cooking is complete, let the pressure release naturally. Check to make sure the chana dal is soft enough for your liking; if it is still too hard, cook it on high pressure for another 5 minutes.

3. Stir in the remaining 1 tablespoon salt, sugar, and lemon juice. using the Sature function on Low, simmer for 5 minutes, stirring occasionally, until thickened.

4. While the dal is simmering, heat the oil in a small skillet over medium heat, until shimmering. Add the ginger and cook for 1 minute, until fragrant. Add the ginger and cook for 1 mintue, until fragrant. Stir in the coconut, cashews, raisins, turmeric, garam masala, chili powder, and asafoetida (if using); toast for about 2 minutes, stirring frequently until fragrant.

5. Garnish the dal with the toasted cashew-spice tempering and serve.