Easy Chana Dal Recipe (Instant Pot)
Instant Pot Chana Dal is a flavorful and nutritious dish made with split chickpeas. This creamy dal is naturally gluten-free and vegan, making it a great option for people with dietary restrictions. The combination of protein-rich chana dal and fragrant spices creates a delightful lentil curry that can be enjoyed with rice, bread, or as a standalone meal.
Instant Pot Chana Dal is an easy and delicious dish that perfectly fits the bill for a quick and satisfying meal. Made with split chickpeas, this vegan and gluten-free lentil curry is an excellent choice for Meatless Monday or any day you crave a meat-free option.
Making chana dal in Instant Pot is very easy and convenient. In a short amount of time, you will have a delightful bowl of chana dal ready to be savored, adding a nutritious and satisfying element to your vegetarian spread.
In India, dal holds a significant place in vegetarian cuisine, and it is often a staple in everyday meals. Chana dal is just one of the many varieties of dal available, but its nutty flavor and creamy texture make it a popular choice.
The second tempering
The highlight of my recipe is the second tempering I am making after the dal is cooked. This additional step takes the flavors of the chana dal to the next level and adds an aromatic touch.
Once the chana dal is cooked to perfection, I heat a small amount of oil in a separate pan. To this, I add mustard seeds, dried red chilies, chili powder, and curry leaves. Once they sizzle, I pour this tempering over the cooked dal, allowing it to infuse with the creamy lentils.
This final touch of the second tempering not only enhances the taste but also adds visual appeal to the chana dal. It is a simple yet transformative step that showcases the beauty of Indian cooking techniques and turns a humble dal into a memorable dish.
Ingredients
Chana dal: Also called split chickpea or Bengal gram dal, this is the main ingredient.
Aromatics: I am using yellow onions, ginger, and garlic.
Tomatoes: Fresh tomatoes work well; however, you can replace them with canned tomatoes too.
Spices: I use cumin seeds, hing (asafoetida), ground coriander, turmeric, chili powder, and garam masala.
Other ingredients: Green chili pepper, cilantro, and lemon (or lime).
Step-by-step instructions
Step 1: Wash the chana dal thoroughly. Soak it in clean water for 20 minutes. Drain all the water from it and rinse the soaked dal in fresh water (image 1).
Step 2: Set the Instant Pot in saute mode and add oil. Once it heats, add the cumin seeds and hing. Once the cumin seeds begin to splutter, add onion, ginger, garlic, and green chili. Saute for 3-4 minutes, until the onions being to soften (image 2).
Step 3: Add the tomato, coriander powder, chili powder, turmeric powder, salt, and sugar. Saute for 2 minutes (images 3 and 4).
Step 4: Add the soaked dal and 3 cups of water. Give it a good stir (images 5 and 6).
Step 5: Cancel the saute mode and set the Instant Pot to pressure cook mode on high pressure for 12 minutes. Do 10 minutes of NPR, then do a quick pressure release of the remaining pressure (images 7 and 8).
Step 6: Open the lid and add garam masala powder, cilantro leaves, and lemon/lime juice. Mix well. The dal can be served at this stage or you can make an extra tempering before serving (images 9 and 10).
Optional second tempering
Step 7: Heat one teaspoon of oil in a small pan to make the second tempering. Add mustard seeds, cumin seeds, dried red chili, curry leaves, and chili powder. Mix well and saute for a few seconds (images 11 and 12).
Recipe card
Easy Chana Dal Recipe (Instant Pot)
Recipe details
Ingredients
- 1 1/2 cups split chickpeas chana dal
- 2 tablespoon oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1/2 inch ginger minced
- 1 green chili slit lengthwise
- 2 medium tomatoes chopped
- 1 teaspoon salt adjust as per taste
- 1/2 teaspoon sugar
- 1/2 lemon or lime
- 2 tablespoon cilantro
- 3 cups water
Spices:
- 1 teaspoon cumin seeds
- 1/2 teaspoon hing (asafoetida)
- 2 teaspoon ground coriander
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
Extra tempering (optional):
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1-2 dried red chili
- 1 sprig curry leaves
- 1/4 teaspoon chili powder
Instructions
- Wash the chana dal thoroughly. Soak it in clean water for 20 minutes. Drain all the water from it and rinse the soaked dal in fresh water.
- Set the Instant Pot in saute mode and add oil. Once it heats, add the cumin seeds and hing.
- Once the cumin seeds begin to splutter, add onion, ginger, garlic, and green chili. Saute for 3-4 minutes, until the onions being to soften.
- Add the tomato, coriander powder, chili powder, turmeric powder, salt, and sugar. Saute for 2 minutes.
- Add the soaked dal and 3 cups of water. Give it a good stir.
- Cancel saute mode and set the Instant Pot on pressure cook for 12 minutes. Do 10 minutes of NPR, then do a quick release remaining pressure.
- Open the lid and add garam masala, cilantro, and lemon/lime juice. Mix well.
- The dal can be served at this stage or you can make an extra tempering before serving.
- To make the second tempering, heat one teaspoon of oil in a small pan. Add mustard seeds, cumin seeds, dried red chili, curry leaves, and chili powder. Mix well and saute for a few seconds.
- Pour on the dal and serve hot.
Tips
- Soaking and rinsing the dal: A quick soak of 15-20 minutes is sufficient when making this dal in an Instant Pot. However, if you plan to make it on the stovetop, soak it for at least 4-5 hours (or overnight). Once the dal is soaked, it is important to rinse it thoroughly in running water. This will remove any ground bits of dal and prevent the chana dal from becoming too mushy.
- Adjusting consistency: You can adjust the consistency of the dal by adjusting the amount of water you add to it. If you prefer a thicker dal, use a lesser amount of water. For a more soupy consistency, add more water. Remember that the dal will thicken slightly as it cools, so keep that in mind while adjusting the consistency.
- Spice levels: The spice levels can be adjusted according to your taste preferences. If you prefer a milder dal, reduce the amount of chili powder or omit the fresh green chilies. Conversely, if you enjoy spicier flavors, you can increase the amount of chili powder or add additional green chilies.
- Second tempering: As mentioned earlier, the second tempering adds a unique flavor dimension to the dish. However, the tempering step is optional, and if you prefer a simpler version, you can skip it. The dal will still be delicious without the additional tempering.
- Preparing in advance: Chana dal often tastes even better when it sits for a while, allowing the flavors to meld together. You can make it in advance or make a larger batch and reheat it later.
Comments
Share your thoughts, or ask a question!