• Begin by rinsing the lentils in a strainer under cold water. Soak the lentils for 30 minutes in a bowl.
• Press the sauté button. Once hot, add olive oil and add ginger and garlic.
  2 teaspoon ginger, 1 tablespoon olive oil, 2 garlic cloves
• Add onions and sauté for 2-3 minutes.
  1 onion
• Add tomato paste and 2 tablespoons of water and mix well. Add all the spices and stir well.
  ½ teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon garam masala powder, 2 teaspoon kashmiri red chili powder, ⅓ teaspoon turmeric powder, 2 tablespoon tomato paste
• Add soaked, drained lentils and canned chickpeas. Add salt and water. Mix well.
  2 cup chickpeas, 1 cup lentil, salt to taste, 2 cup water
• Close the lid, move the steam release handle to seal, and pressure cook on high for 10 minutes.
• When timer expires, let the pressure release naturally.
• Once the pin drops down, open the lid carefully and stir in coconut milk. Let it simmer for 2 minutes.
  1 can coconut milk
• Garnish with fresh cilantro and serve warm with rice.

Stovetop method

• Heat oil in a large pot over medium heat.
• Add ginger and garlic, sauté for a minute. Add onions and cook until translucent.
• Add tomato paste and two tablespoons of water and mix well. Add spices and stir well.
• Add soaked, drained lentils and canned chickpeas. Stir well.
• Add salt and water (enough to cover the lentils by 1 inch).
• Bring it to a boil, then reduce the heat and let it simmer for 20 minutes or until the lentils are fully cooked.
• Stir in coconut milk to the tender lentils and let it simmer for an additional 2 minutes.
• Garnish with fresh cilantro and serve warm with rice.