Kala Chana (Black Chickpeas)

Ingredients:
Kala chana, soaked in water for 4-6 hours - 1 cup
Oil - 1 tbsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Red onion, sliced - 1 medium
Ginger, finely chopped - 1 tsp
Garlic, finely chopped - 1 tsp
Tomato purée - 1/2 to 3/4 cup
Coriander powder - 1.5 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Red chili powder - 1/4 tsp
Salt - about 1 tsp
Water - 2 cups
Lemon, juiced - 1/2
Coriander leaves, coarsely chopped - a handful

Method:
Soak the chickpeas in enough water for 4-6 hours. Drain, rinse, and reserve.

Turn on the Instant Pot and select SAUTE mode. When HOT, add the oil then the cumin seeds and asafoetida. When the cumin seeds splutter, add the onions and green chillies. Cook until the onions start to brown. Now add the ginger and garlic and stir for a couple of minutes. Add the coriander powder, turmeric powder, garam masala, red chili powder, and salt, and stir fry the masalas for a couple of minutes. Mix in the tomato purée and cook covered for two minutes. Add 2 cups of water, stir. Close the Instant Pot, select the BEAN/CHILI mode and set the timer for 38 to 45 min, making sure the pressure valve is sealed. When cooked, allow the pressure to release naturally.  Garnish with lemon juice and coriander leaves and serve with rice or chapatis.

If not using the Instant Pot, sauté in a wok and cook covered in the wok or in a pressure cooker (Or transfer the contents to the Instant Pot and cook in BEAN/CHILI mode).

Author: Shrinkingsodacan.

Source: This recipe.

Dal Amti (Split pigeon peas)

Goda masala is a spice mix from Maharashtra whose key ingredient is lichen. The flavour is unique and while garam masala would work as an alternative, it doesn't replicate the original.

Ingredients
Toor dal (split pigeon peas) - 1 cup
Onion, sliced - 1/2 of one large
Green chillies, chopped - 1 small
Cumin seeds - 1 tsp
Asafoetida powder - a pinch
Cooking oil - 2 tbsp
Salt - to taste
Red chili powder - 1 tsp
Goda masala - 1.5 tsp
Tamarind pulp - 1 tbsp (or use 1 tbsp green mango powder, "amchur")
Jagger - 2 tsp (or use 1 tsp sugar)
Coriander leaves, chopped - a handful

Method
Wash and drain the toor dal. Cook with 2.5 cups of water and a pinch of turmeric and a few drops of oil mixed in. I microwaved it for around 15 min on 70% powder.

Heat oil. Add cumin seeds. When they splutter, add the green chillies, onions, and asafoetida. Fry until the onions start turning brown. Add the cooked toor dal and 2 cups of water. Bring to a boil. Add the salt, jaggery, red chili powder, goda masala, and tamarind pulp. Cook covered for 5-10 min on medium flame. Garnish with coriander leaves.

Author: Shrinkingsodacan.
Source: Sanjay Kapoor's recipe.