Chana Dal with Watercress


Feeling a bit chilly today after 2 weeks in Spanish weather. 
I’m still loving my new pressure cooker. Pressure cooking reduces the lectins in the lentils. 
This took 8 minutes to cook! 


  • 200g Chana dal (soaked overnight then rinsed) or use red lentils and no need to soak just rinse 

  • Tsp each cumin seeds, ground coriander and curry powder (I used a Kashmiri)
    1/2 tsp turmeric 

  • A few spring onions, white parts, chopped 

  • 2 crushed garlic cloves 

  • 250 ml stock 
    1 tin coconut milk 


  1. sauté the spices and garlic in coconut oil for a few minutes 

  2. add all the other ingredients to the pressure cooker and set to 8 minutes 

  3. season to taste 

  4. serve with chopped watercress