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Instant Pot Chana Dal
4.9 from 378 votes

Instant Pot Chana Dal

Instant Pot Chana Dal uses split chickpeas cooked under pressure with spices, onions, garlic, ginger, and tomatoes to yield a thick, savory lentil stew. The use of cumin seeds and asafoetida adds traditional aromatics, while the addition of lime juice and cilantro brightens the final dish. This dal offers a rich texture and warming flavors ideal for serving over rice as a satisfying vegetarian main or side dish.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 206 kcal
Course: Main Course
Cuisine: Indian

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
    Cup of Yum
  1. Soak Chana dal along with the water for soaking for 30 minutes. Then drain the soaking water.
  2. Start the instant pot in sauté mode and heat oil in it. Add cumin seeds and asafoetida. 
  3. Once the cumin seeds start to change color, add the onions, garlic, ginger and saute for 2 minutes. 
  4. 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.
  5. 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.  
  6. After the instant pot beeps, let the pressure release naturally. Add lime juice and give a good stir.
  7. Garnish with cilantro and serve chana dal over rice.
Stovetop Pressure Cooker Method
  1. Follow the same steps as the instant pot method until you close the lid.
  2. Place the pressure cooker on the stovetop and cook on medium-high heat.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 206

% 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.