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! 

Ingredients

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 

Directions
- sauté the spices and garlic in coconut oil for a few minutes 
- add all the other ingredients to the pressure cooker and set to 8 minutes 
- season to taste 
- serve with chopped watercress

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