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Long Squash Split Chickpeas | My Food Spree

Long Squash Split Chickpeas

Long Squash Split Chickpeas

20 mins prepServes 4

A delicious and easy recipe featuring long squash and split chickpeas (chana daal). This vegan and gluten-free dish is satisfying and tastes amazing when served hot. The recipe involves sautéing onions, tomatoes, and spices, followed by cooking in an instant pot on bean chili mode. Perfect for a healthy meal.

4 servings

What you need

turmeric powder

½ tsp turmeric powder

onion

fenugreek seeds

¼ tsp fenugreek seeds

cumin powder

1 tsp cumin powder

oil

tomato

salt

bay leaf

water

cinnamon stick

1 in cinnamon stick

garlic clove

ginger

coriander powder

1 tsp coriander powder

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Instructions

1: Soak chana daal overnight.

2: Peel and cut long squash into large pieces.

3: Chop onion and tomato, and finely chop garlic and ginger.

4: In the Instant Pot, sauté the onion, tomatoes, spices, and lentils.

5: Cook on bean chili mode for 20 minutes and let the pressure release by itself.

6: Alternatively, you can cook on pressure cooker mode for 5 minutes and let the pressure release by itself.

7: Serve hot and enjoy.

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