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Chana Ki Dal And Mushroom Curry

I really do love mushrooms because I find them so irrisistable plus they kind of taste meaty and this protien rich dish is great for people who are vegetarian or even vegan too. First you will need to make Curry Powder and Garam Masala then set this aside. First make the curry powder and put it in a bowl and then use the same mortar and pestle you ground your curry powder with to make the garam masala and then proceed. Take 1 cup of chana ki dal and put it in a bowl with 1 pinch of baking soda and fill it up with water and let it soak for 1 hour.

This is also another recipe perfect just for the instant pot and other multi functional cookers. Turn on cooker to saute function for 5 minutes and let it get hot. For the reverse tarka add either add either 1 tbs of either coconut oil, almond oil or butter ghee. Add 1 onion or shallot cut in to half moon slices. Cook until brown. Add 3 cloves of garlic chopped, 1 whole round or long red chili crumbled and stir. From here you can add both the curry powder and garam masala.

Stir and add 1 pinch each of paprika, red chili powder, turmeric powder, mint, desiccated coconut, pink salt and stir and add 1 small container of mushrooms of any type. The portabello mushrooms are the only ones that has caps that are edible. Discard those nasty woody stems.They can be turned in to compost for people who love to garden. Other types of shrooms that are worth adding also that you can use the whole shroom and those are straw which can be gotten at any Asian store, crimini, white button shrooms, oyster shrooms and so on. Be sure to cut your mushrooms in to tiny pieces before adding.

By the time this is done the cooker has shut itself off. While sauteing it is not feesable to walk away because doing so can cause this to burn. you do not want that. Take the chana ki dal that has been soaking and rinse until water is clear. Place the dal in the cooker and stir to combine it with the masala. Add 1 quart or 1 liter of water. In case if your cooker is not off then you can select cancel. Place your pressure cook lid on the cooker and select pressure cook on high for 20 minutes and make sure the cooker is on sealing. Take your steam diverter and place it on the vent after it shuts off. Let releace natrually. You may have to tap the quick release button just in case. Carefully open the cooker and check the dal and shrooms. It should be like a creamy consistancy sort of. Enoy this with naan. shermal or taftan.

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