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
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