Instant Pot Chana Masala

3 (15-ounce / 440g) cans chickpeas, rinsed and drained; or 12 ounces (1½ cups / 340g) dried chickpeas, soaked and cooked

2 tablespoons coconut oil, or neutral cooking oil

2 teaspoons black mustard seeds*

1½ teaspoons cumin seeds**

2 medium yellow onions, finely diced

6 garlic cloves, minced

1½ tablespoons freshly grated or minced ginger (optional)***

1 serrano pepper, minced, seeds and membranes removed (optional)***

3 bay leaves

Ground Spices

2 teaspoons ground coriander

1 teaspoon ground turmeric

½ to 1 teaspoon Indian red chili powder****

1 tablespoon garam masala

½ teaspoon black pepper

1 (14.5-ounce / 410g) can diced tomatoes*****

1 (14.5-ounce / 410g) can crushed tomatoes*****

1½ teaspoons kosher salt

½ cup (120 mL) water, more or less as needed

2 to 3 teaspoons coconut sugar or cane sugar, as needed to balance the heat

1 tablespoon fresh lemon juice

Directions at rainbowplantlife.com

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