Bengali-style lentils with potato, popularly known as alu diye cholar dal. This mild and delicious dal with Indian split chickpeas and potatoes topped with toasted coconut is perfect with poori or rice!
– Rinse the chana dal thoroughly and soak the dal with sufficient water. Set the Instant Pot in saute mode and add the ghee. When the display shows “HOT,” add the coconut pieces and roast them until it turns light brown.
– Add the panch phoron, cardamom, clove, bay leaf, cinnamon stick, dried red chilies, and slit green chili in the same pot. Fry the whole spices for about a minute.
– Mix well. Press cancel and close the Instant pot. Pressure cook at manual/pressure cook mode for 8 minutes and release the pressure naturally. – When the dal is cooking, parallelly you can roast the potatoes. Heat a pan or kadai and add the mustard oil. Ensure it comes to the smoking point, then add the potatoes.
– Fry them over medium-low heat until the potatoes turn light brown on the edges like below. Keep stirring the potatoes as you fry for even cooking. It took me approx.
– Set the Instant Pot in saute mode and partially cover it IP lid or any other glass lid, and let the dal simmer for 5 minutes or until the potatoes are soft and tender.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.