Channa Dal with Lamb Stew

Ingredients:

• 1 cup Channa Dal (uncooked chickpeas) washed 3 times soaked for 2 hours
• 1 and 1/4 pound of lamb stew or any other stew
• 1 medium-size onion  peel and chop
• 1 tablespoon freshly ground garlic
• 1 tablespoon freshly ground ginger
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
  
• 1 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1 pinch clove powder
• 1 and 1/4 teaspoon sea salt
• 2 tablespoons of crushed tomatoes or 3 small tomatoes peeled and cut into small pieces.
• 1/4 cup of cooking oil

Note: cooking time differs between different pressure cookers.

Directions:

On medium heat in the pressure cooker put chopped onion with oil, when onion becomes translucent add garlic and stir.

Add meat and stir, after about 5 minutes when you see meat become kind of white add all the spices and ginger and stir.

Add tomatoes and stir.

When all the tomatoes disappear, add 2 cups of water.

When it starts boiling, spread the soaked dal on the meat evenly, and close the pressure cooker. 

Note the time after the first whistle, then after ten minutes turn off the heat. Wait until it's safe to open, check if meat and dal are tender. 

Garnish with cilantro and serve with roti or naan or with boiled rice.