Channa Dal Sai-Bhaji (Yellow Split Chickpeas With Spinach)

Heat the oil in a large pressure cooker over medium-high heat and add the cumin seeds. They should sizzle upon contact with the hot oil.

Quickly add the onion, garlic and ginger and cook, stirring, until golden, about 5 minutes. Add the dal and cook, stirring, for about 5 minutes. Then add the tomato (or tomato sauce), salt, and cayenne pepper, and stir for about 2 minutes.

Add the spinach, dill, potato and carrot. Stir for about 5 minutes then add the water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more.

Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, add the lemon juice and stir well, mashing some of the dal and vegetables with a ladle or a spatula.

Transfer to a serving dish, garnish with the cilantro, and serve.