I used desi chana from Rancho Gordo to make this delicious curry. I soaked about 1/2lb of dry beans overnight, then cooked them in the instant pot with an onion, 6 cloves of garlic, a bay leaf, and a teaspoon of salt for 16 minutes followed by 20 minutes in the instant pot to let the pressure release naturally. This makes enough for 4 people.

• 2 cups of cooked desi chana
• 1 tablespoon of coconut oil
• 1 1/2 tbsp cumin seeds 
• 2 medium onions  chopped
• 6 cloves of garlic, chopped
• 1 cup of tomato sauce or 1 large tomato, chopped
• 1 large jalapeno pepper finely chopped
• 1 tbsp garam masala
• 1/2 tbsp mango powder (Amchur)
• 1 tsp turmeric
• 1 tsp ground fenugreek seeds
• 1 tsp salt
• 1/2 cup chopped cilantro
• I cup of vegetable stock

Using medium heat melt the coconut oil and then add the cumin seeds and allow them to sizzle for about 30 seconds. Add onions and cook for about 5 minutes until soft. Add garlic and cook for another 2-3 minutes. Stir in the tomatoes or tomato sauce, then add jalapeno pepper, garam masala, mango powder, turmeric, fenugreek, and salt. Add the vegetable stock and the desi chana. Simmer for 20 minutes or until thickened. Stir in cilantro and serve with rice or roasted cauliflower.