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Instant Pot Chana Dal

Easy & Delicious Chana Dal made in the Pressure Cooker. Split Chickpeas cooked with ginger, garlic, onion, tomato and flavorful spices, to make a comforting soup. Vegan & Gluten free. 

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

Ingredients

  • 1 cup Split Chickpeas (Chana dal) (6.7 ounces)
  • 2 cups water for soaking
  • 1 tablespoon oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon asafoetida (hing) optional, skip for gluten-free
  • 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 Ground Turmeric (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

  • Chana Dal foams, so if you double/triple the recipe make sure to only fill up to half of the pot.
  • Make Spinach Chana Dal - Add spinach after opening the instant pot, right after pressure cooking. Cover and let it rest for 5 minutes.  
  • Vegan Variation: To keep this recipe vegan, don't use ghee.
  • Gluten free Variation: Use gluten-free asafoetida or skip it. 

Nutrition Information

Calories 206kcal (10%) Carbohydrates 34g (11%) Protein 8g (16%) Fat 5g (8%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 601mg (25%) Potassium 146mg (4%) Fiber 12g (48%) Sugar 3g (6%) Vitamin A 318IU (6%) Vitamin C 8mg (9%) Calcium 109mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

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.