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Dal Tadka with Chickpea Rice

Dal Tadka with Chickpea Rice
Dal Tadka with Chickpea Rice
This Home Chef recipe is brought to us by Abi Guna at @veg2nonveg_kitchen!
  • 1 bag Banza chickpea rice
  • 1 cup of split pigeon peas (Toor dal)
  • 2 cups of water
  • 1 tablespoon of oil
  • 1 teaspoon of cumin seeds
  • 4 garlic cloves (thinly sliced)
  • 1 teaspoon of red chili powder
  • 1 whole red chili
  • 2 green chili
  • ½ cup of onion (chopped)
  • ½ cup of tomato (chopped)
  • ½ teaspoon of turmeric powder
  • Salt to taste
  • Cilantro for garnishing
  1. In an Instant pot, add the split pigeon peas (Toor dal), onion, tomato, green chili, turmeric powder, salt and water.
  2. Change the Instant Pot setting to 'Manual' or 'Pressure Cook' mode and cook at high pressure for 5 minutes.
  3. Meanwhile, prepare Banza chickpea rice according to package instructions.
  4. After the Instant Pot beeps, let the pressure release naturally for 10 minutes and then transfer the cooked dal to a bowl.
  5. Now to make tadka, heat a small pan and add oil, cumin seeds, sliced garlic, whole red chili and red chili powder.
  6. Pour the tadka on top of the dal.
  7. Serve Dal Tadka with Banza chickpea rice and garnish with fresh cilantro.

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