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| author | Chris Wells <chris@mathematicaster.org> | 2024-10-02 15:16:17 -0500 |
|---|---|---|
| committer | Chris Wells <chris@mathematicaster.org> | 2024-10-02 15:16:17 -0500 |
| commit | a440d3dbf7e8934cf4a411a5151efc37219f6a49 (patch) | |
| tree | bd481b80afef44ad1cf95794bf5a399567be746f | |
| parent | cb601474f86a9d45d3a5fde6b8c5b2effd264153 (diff) | |
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changes from lambduh on Wed Oct 2 03:16:17 PM CDT 2024main
| -rw-r--r-- | Chana Dal.cook | 9 |
1 files changed, 8 insertions, 1 deletions
diff --git a/Chana Dal.cook b/Chana Dal.cook index e2343ae..e3e6f0a 100644 --- a/Chana Dal.cook +++ b/Chana Dal.cook @@ -2,4 +2,11 @@ Soak the @chickpeas{1%cup} for ~{1%hour}. -Press the saute button on the #instant pot{}, add @oil or ghee{1%tbs} +Press the saute button on the #instant pot{}, add @oil or ghee{1%tbs} and allow it to heat up for a minute. +Add @cumin seeds{1%tsp} and @serrano pepper{1}(split in half but still intact). + +Once the cumin seeds begin to brown, add @water{2.5%cups}, @@Onion Masala{1/2%cup}, @salt{1%tsp}, @garam masala{1/4%tsp}, @black pepper{1/4%tsp} and @cayenne{1/4%tsp} and mix. + +Secure the lid and cook for ~{12%min} on high pressure. + +Naturally release pressure for at least 15 minutes. |