Instant Pot Brown Channa Masala

1 cup Brown Channa
1 cup rice, soaked

Overnight soak brown channa in water. Drain the soaked brown channa, wash well, drain and set aside.

2 Tbsp Coconut Oil
1 Bay Leaf
1 Tsp Cumin Seeds

1 Cup Onion, Chopped
3 dry red chilies, broken and seeds removed

1 Tbsp Garlic, Chopped
1 tsp ginger, grated

mint leaves, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 yellow bell pepper, chopped

1 Cup Tomato, Chopped

1/8 Tsp asafetida
1/2 Tsp turmeric powder

1/2 tsp ground black pepper
1 and 1/4 tsp red chili powder
1/2 Tsp Garam Masala Powder
3 and 1/4 tsp Salt

4 cup Water

6 oz TJ Spinach

2 Tbsp Cilantro Leaves, Chopped

Press Saute on Instant Pot.

Let the pot get hot for 2 minutes. Add oil, spread using a spatula.

Add bay leaf, cumin seeds and saute for few seconds, when cumin seeds starts to crackle, add onion, serrano peppers sauté for 5 minutes.

Add garlic, ginger, mint, sauté for a minute.

Add mixed bell peppers. Cook for 5 minutes, stirring frequently.

Add tomatoes and spices and sauté until tomato softens.

Add soaked, washed and drained brown channa, rice and water.

Close the lid, put the knob on sealing.

Cook on Manual for 15 minutes (make sure the High Pressure light is ON).

Quick release after 10 minutes.

Open the lid.

Press saute. Fold in spinach. Cook for 3 minutes.

Add cilantro leaves.

Taste Note: Tastes AWESOME, tad bit Spicy, but was good. (Picture has only 2 Serrano Peppers, but I used 3, now I started using dry red chilies, since I don't get organic Serrano all the time.)
Serves: 4
Yields: 6 and 1/2 Cups
Source: vegrecipesofindia