Easy Chana Dal Recipe (Instant Pot)

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).

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