Panch phoran channa dal with pumpkin

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Channa dal as a lentil has a wonderful hearty texture and can handle the bold flavours of panch phoran.

YIELDS

20 Mins

Ingredients

1 cup channa dal (Indian chickpeas, split and hulled), dried
2 tablespoons sunflower oil
2 teaspoons Panch Phoran
1 cup cubed peeled pumpkin
1 medium tomato, finely cubed
1 1/4 teaspoons sea salt, plus extra if necessary
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/4 teaspoon Indian chili powder
1/2 teaspoon garlic paste
2 cups water, plus extra if necessary
Warming Garam Masala, to garnish
Fresh cilantro, to garnish

Directions

In a medium bowl, rinse the channa dal in a few changes of warm water. Cover with fresh warm water and set aside to soak.
Meanwhile, turn the setting of a pressure cooker to “sauté more.” Heat the oil and sprinkle in the panch phoran. Fry the spices until the cumin seeds turn golden brown, the mustard seeds begin to pop, and the spices become fragrant.
Lower the setting to “sauté less.” Add the pumpkin and tomatoes and sprinkle in the salt, coriander, cumin, turmeric, and chili powder. Mix together, then stir in the garlic paste. Cook for a couple of minutes, until the spices become fragrant.
Drain the dal and add it to the pressure cooker, gently folding it to coat the dal with the spices. Add the two cups of water.
Take care to secure the lid correctly and be sure the pressure release valve is set to the sealing position. This is very important. The pressure cooker will register as “on.” Adjust the setting to “pressure cook low” and set the timer for three minutes. Once the pressure cooking is complete, the pressure cooker will begin the natural pressure release. Allow for 10 minutes of natural pressure release, then release the remaining pressure manually by carefully setting the pressure release valve to venting. Always wear an oven mitt or glove when venting and keep your hands and face away from the vent, as the steam is extremely hot and can burn! Handle the valve from the side, not from above or overhead. Open the lid only when it is safe to do so, checking that all the pressure has been released first.
Stir the dal, then thin it out with extra water and adjust the salt if required.
Transfer the dal to a serving dish and garnish with garam masala and cilantro to taste. Enjoy!