Ingredients: Serves: 4-6
- 1 tablespoon coconut oil
- 1 teaspoon ground cumin (or ½ teaspoon cumin seeds)
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 cup chana dal
- 4 cups chicken broth (preferably homemade)
- 1 teaspoon ground turmeric or 1 tablespoon grated fresh turmeric
- 2 mangos peeled and diced
- Juice of ½ a lime
- ½ cup chopped fresh cilantro
1. Place dal in a colander and rinse until water runs clear.
2. Set the pressure cooker to Sauté to heat up the insert. Heat coconut oil until melted; add cumin and sauté until fragrant, about 30 seconds. Add onion; sauté until soft and starting to brown, about 5 minutes. Add garlic, ginger, coriander, cayenne and sea salt and sauté for 1 minute more.
3. Add the dal, chicken broth, and turmeric to the pot. Keep on the Sauté feature and bring to a boil; boil for about 10 minutes removing any foam that comes to the top.
4. Add mangoes. Place the lid on the pressure cooker and lock into place. Press the Beans/Chili button; adjust time so that the pressure time is 20 minutes.
5. When done and pressure has naturally released, remove the lid; stir in lime juice and cilantro.
6. Serve over cooked rice. (You can cook the rice at the same time if you want. Place 1 cup brown basmati rice with 1.5 cups chicken broth in a separate metal bowl sealed with either a lid or aluminum foil. Set gently on top of the dal before putting the lid on the pressure cooker.) Add Grilled chicken, if desire.
7. Chicken thighs marinated, for at least 30 minutes, in ½ cup greek yogurt with 2 teaspoons garam masala. Grilled