Sai Bhaji (Chana Dal with Spinach & Vegetables)

Ingredients

• 2 tablespoons canola oil
• 2 medium onions, finely chopped
• 2 teaspoons ginger garlic paste (see Tip)
• 1 green bird's-eye chile or green Thai chile, finely chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 large tomatoes, finely chopped
• 1 small potato, diced (1/2-inch)
• 1 medium carrot, diced (1/2-inch)
• 1/2 cup chana dal (split chickpeas or Bengal gram), soaked for 4 to 8 hours
• 1 bunch fresh spinach, chopped
• 1/4 cup fresh dill leaves, chopped
• 1/2 teaspoon salt
• 3 cups water, divided

Instructions

1. Heat oil in a 6-quart electric pressure cooker on Sauté mode for 1 minute. Add onions and ginger garlic paste; cook, stirring frequently, until the onions are translucent, about 2 minutes. Add chile, coriander, cumin and turmeric; stir until well combined. Add tomatoes, potato and carrot; cook, stirring occasionally, until the potatoes begin to soften, about 4 minutes.
2. Rinse and drain chana dal. Add to the pressure cooker along with spinach, dill, salt and 2 cups water. Close and lock the lid. Cook on High pressure for 10 minutes. Turn off the cooker and let the pressure release naturally for 5 minutes, then carefully release the remaining pressure manually.
3. Add the remaining 1 cup water. Puree the sai bhaji with an immersion blender or in a regular blender until chunky-smooth (use caution when blending hot liquids). Simmer over low heat until slightly thickened, 2 to 3 minutes.