Instant Pot Chana Dal
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
206 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chana Dal
Description
The Instant Pot Chana Dal recipe starts with soaking split chickpeas before pressure cooking them with cumin seeds, asafoetida, onions, garlic, ginger, and tomatoes, along with turmeric, chili, coriander powder, and salt. The pressure cooking softens the lentils quickly while infusing them with the aromatic spices. Once cooked, lime juice adds acidity and freshness, and the dish is finished with cilantro garnish to enhance herbal notes. The resulting dal is hearty with a creamy texture from the lentils and warmth from the spices.
Cooking the dal in an Instant Pot streamlines the traditional slow-cooked process without sacrificing complexity or depth of flavor. The seasoning balance highlights subtle earthy and spicy elements typical in chana dal preparations. The dal pairs naturally with plain cooked rice, making it a filling and economical meal component.
For larger quantities, fill the pressure cooker only halfway to accommodate foaming. Spinach can be added after cooking to add freshness and nutrition. Using gluten-free or skipping asafoetida accommodates dietary preferences. Omitting ghee keeps the dish vegan-friendly. These adaptations allow tailoring the recipe to nutritional or cultural needs.
Ingredients
- 1 cup chickpeas 6.7 ounces, split, aka Chana dal
- 2 cups water for soaking
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1/4 teaspoon asafoetida optional, skip for gluten-free, aka hing
- 3/4 cup onion diced
- 1/2 tablespoon ginger minced
- 3 cloves garlic minced
- 3/4 cup tomato chopped
- 2 cups water for cooking, increase to 2.5 cups if not soaking the dal
- 1 tablespoon lime juice
- cilantro
Spices
- 1 teaspoon salt
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon red chili powder Mirchi powder
- 1 teaspoon coriander powder dhaniya powder
Instructions
Instant Pot Method
- Soak Chana dal along with the water for soaking for 30 minutes. Then drain the soaking water.
- Start the instant pot in sauté mode and heat oil in it. Add cumin seeds and asafoetida.
- Once the cumin seeds start to change color, add the onions, garlic, ginger and saute for 2 minutes.
- Add tomatoes and spices and stir them well. Add chana dal and water for cooking. Stir it all up. Pressure Cancel and close the lid with the vent in the sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 12 mins. If you skipped soaking, cook for 15 minutes at high pressure.
- After the instant pot beeps, let the pressure release naturally. Add lime juice and give a good stir.
- Garnish with cilantro and serve chana dal over rice.
Stovetop Pressure Cooker Method
- Follow the same steps as the instant pot method until you close the lid.
- Place the pressure cooker on the stovetop and cook on medium-high heat.
- Once the pressure cooker reaches full pressure, reduce the heat to low and cook for 10-12 minutes. Turn off the heat and allow the pressure to release naturally before opening the cooker.
- Add lime juice, stir well, and garnish with cilantro.
Notes
- Fill the pressure cooker only halfway when doubling or tripling the recipe as Chana Dal foams during cooking.
- Add spinach after cooking, cover, and let rest for 5 minutes to make Spinach Chana Dal.
- To keep it vegan, omit ghee from the recipe.
- Use gluten-free asafoetida or omit it to make the dish gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 601mg | 25% |
| Potassium | 146mg | 3% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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