This delicious vegan curry made with split chickpeas and cluster beans is a great source of fiber and protein! Enjoy by itself or with steamed rice and ghee.
Pressure cook cluster beans for 5 minutes (this step is only for stove-top method and not for IP).
Blend chana dal (soaked for an hour) with ½ teaspoon salt and green chili pepper. Set the blend aside in a bowl.
Stove-Top MethodHeat oil, add seasoning ingredients (curry leaves, urad dal, cumin and mustard seeds). Allow mustard seeds to splutter. Add onion and sauté till it turns golden brown. Add pressure cooked cluster beans, ½ teaspoon salt and sauté for a minute. Add chana dal blend, mix well and cook for 5 to 7 minutes (or till it starts breaking up).
Instant Pot (IP) MethodSet IP in 'sauté' mode, add oil and allow the 'hot' sign to show up. Add seasoning ingredients, give it a few seconds and add onion. Allow onion to cook for 3 to 4 minutes - keep stirring. Add cluster beans (just cut and snipped - not pressure cooked), salt and mix well. Add chana dal blend, mix well and cook for a couple of minutes. Add about cup of water, mix well, set lid and cook on high pressure for 10 minutes. Quick release and scrape off any browned chana stuck to the pan (this is the tastiest part!).
Serve hot with rice or roti or munch on it as a snack.
Video
Notes
Great as a snack by itself or with steamed rice and organic ghee.*Use organic ingredients wherever possible