It's that time of year when the kiddos return to school, and moms are returning to the old routine.
That means weekday dinners need to be quick, easy, and hearty.
One of our family favorites is chana dal cooked in the Instant Pot.
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I like it because it is packed with a full serving of protein and chana dal makes us feel full for longer. So it works out as a diet trick too.
It's super easy to prepare too. So if you're looking for a delicious and simple weeknight meal, this instant pot recipe for chana dal is for you!
My kids always like dal recipes such as palak dal, dal tadka instant pot, green moong dal, and Instant pot lauki chana dal.
So this is yet another of their favorite recipes.
It was almost 3 years back that I shared this instant pot recipe, and it was liked and enjoyed by many of my readers.
I have made several improvements based on reader comments, and I hope it is even more useful this time...
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What is chana dal?
Chana Dal is brown chickpeas that have been split and skinned/polished.
It is a gluten-free, protein-rich meal that gives you more than 80% of your daily dietary fiber count. It is a grain that you should always stock up on.
This Instant pot chana dal recipe is nothing but split chickpeas cooked with aromatic spices and pressure cooked to perfection.
Why this recipe works
The Chana dal recipe is packed with protein and flavor, and the following reasons make it a winner recipe:
- Chana dal (Kala chana) is an excellent protein and dietary fiber source.
- It is low in fat and calories.
- Chana dal has a low glycemic index, which makes it a great option for diabetics.
- Chana dal is rich in vitamins and minerals.
- The instant pot chana dal recipe is a perfect meal for a busy weekday.
- It is simple and easy to follow.
- Pressure cooking the recipe with the Instant Pot makes it easy to cook the dal to the right amount.
- It has easily available and very basic ingredients.
- It is a one-pot meal, which means less mess!
Ingredients note
Chana dal: Look for sealed packs of 'Bengal gram lentils' that guarantee freshness. This is usually available in most Indian grocery stores or online.
Spices: You need turmeric powder, cumin powder, coriander powder, red chili powder, and mango powder. These spice powders provide the balance in taste you need to complement the flavor of chana dal.
Ginger and garlic: I have used freshly grated ginger and garlic. You can also use ginger garlic paste.
Tomatoes: I have used fresh tomatoes, but it is perfectly ok to use canned tomatoes.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Soak the chana dal for 30 - 60 minutes. Drain the soaked Chana Dal and set it aside.
Start the instant pot in sauté mode and drizzle a couple of teaspoons of oil.
As the oil heats up, add the cumin seeds, and after a few seconds, add chopped or minced garlic.
Once the cumin seeds start to sizzle, and the garlic changes color, add onions, ginger, and green chilies, and saute for 2 minutes.
Add tomatoes,salt and spices and stir them well.
Follow it up with chana dal and water for cooking. Stir it all up.
Press ‘Cancel’ on the Instant Pot and close the lid with a vent in the sealing position.
Change the instant pot setting to ‘manual’ or pressure cook mode at high pressure for 12-14 mins.
After the timer expires, let the pressure release naturally.
Add tadka to the cooked dal and give a good stir. (For tadka, heat oil in a small pan and saute 1 red chili, chili powder, fenugreek leaves/ kasoori methi and add into the dal)
Garnish with cilantro, then serve with steamed rice or any Indian bread.
Serving suggestion
My favorite way of eating chana dal is with jeera rice, phulka roti, or gluten-free chapathi.
Apart from these options, you could serve this with besan roti, wheat naan, and sona masoori rice.
Tips
- If you like to skip the soaking part, increase the cooking time by 10 more.
- Add warm water if the curry is too thick.
- If the curry is too spicy for your taste preference, add a teaspoon of lime juice and mix well.
- Always discard the soaking water and rinse it with clean water.
- In the end, serve with lemon juice and chopped cilantro(coriander leaves), which is optional.
- Add ½ teaspoon of garam masala powder if you desire, and you can skip any of those you don't have.
How to make Chana dal without a pressure cooker?
Chana dal recipe can be made in a saucepan without a pressure cooker or with an electric pressure (Conventional or Instant Pot).
Just be sure to soak the dal overnight for faster cook time. But that is not absolutely necessary if you are using a pressure cooker.
Soaking them for 1-4 hours will speed up the cooking process regardless of how you choose to cook Bengal gram. So, I always recommend to readers that they soak it.
For the saucepan method, you have to cook them in water on medium heat for up to 25 min as the dal cooks. You have to saute the spices, ginger, garlic, onion, and tomatoes until they are soft, and add the cooked chana dal.
Check the detailed method in the recipe card.
Can I make this dal without onion and garlic?
If you are allergic to onions or garlic or avoid them for any specific reason, this dish is still an option, and you would not be compromising any taste.
Just skip the onion-garlic part from the recipe and enjoy your dish.
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📖 Recipe
Chana Dal Recipe (Instant Pot)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups chana dal (Bengal gram)
- 4 ¼ cup water
- 2 medium-size tomatoes
- 1 onion chopped
- 2 teaspoon grated ginger
- 2 garlic cloves minced
- 2 green chilies chopped
- 1 teaspoon cumin seeds
- 1 red chili
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ tsp turmeric powder
- ½ teaspoon red chili powder or cayenne powder
- 1 teaspoon mango powder/amchur
- 2 teaspoon dry fenugreek/ dry methi leaves
- 4 teaspoon coconut oil
- Salt to taste
- 2 teaspoon Cilantro for garnish
Instructions
- Soak the chana dal for 30 - 60 minutes.
- Drain the soaked Chana Dal and set it aside.2 cups chana dal (Bengal gram)
- Start the instant pot in sauté mode and drizzle a couple of teaspoons of oil.
- As the oil heats up, add the cumin seeds and after a few seconds add chopped or minced garlic.1 teaspoon cumin seeds, 2 garlic cloves minced
- Once the cumin seeds start to sizzle and the garlic changes color, add onions, ginger, green chilies, and saute for 2 minutes.1 onion chopped, 2 teaspoon grated ginger, 2 green chilies chopped
- Add tomatoes, spices and stir them well. Follow it up with chana dal and water for cooking. Stir it all up.4 ¼ cup water, 2 medium-size tomatoes, ½ teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon red chili powder or cayenne powder, 1 teaspoon mango powder/amchur, Salt to taste, ¼ teaspoon turmeric powder
- Press ‘Cancel’ on the Instant Pot and close the lid with a vent in sealing position.
- Change the instant pot setting to ‘manual’ or ‘pressure cook’ mode at high pressure for 12-14 mins.
- When the instant pot beeps, let the pressure release naturally.
- Add tadka and give a good stir. (For tadka, heat oil in a small pan and saute 1 red chili, a pinch of red chili powder, fenugreek leaves/ kasoori methi and add into the dal)1 red chili, 2 teaspoon dry fenugreek/ dry methi leaves
- Garnish with cilantro, then serve with rice or roti.2 teaspoon Cilantro for garnish
Saucepan or Stovetop version
- Soak the chana dal in water for 4 hours or let it soak overnight. At the end of 4 hours, drain the water and place it aside.
- Place a pan over medium heat and add a few teaspoons of oil.
- As the oil heats up, add the cumin seeds. As the seeds start to sizzle, add minced garlic.
- When the garlic turns golden brown, add green chilies, ginger, and chopped onions. Saute for 2 min.
- Add chopped tomatoes and the remaining spices. Saute for another 2 min.
- Then add the soaked, drained chana dal and 3cups of water.
- Cover with a lid and cook on medium heat for 20 min.
- When the dal is cooked, add ½ cup water and salt and stir well. Cook for another 5 more mins. (Add more water if required)
- To prepare tadka: Add a few teaspoons of oil onto a small pan. Add oil to the pan when it's heating up add 1 red chili and fry for 3 sec then switch off the heat.
- Add ¼ teaspoon red chili powder, and dry fenugreek leaves, asafoetida. Add this tadka to the chana dal.
- Dal is ready to serve with rice or roti.
Video
Notes
- If you like to skip the soaking part, increase the cooking time by 10 more.
- Add warm water if the curry is too thick.
- If the curry is too spicy for your taste preference, add a teaspoon of lime juice and mix well.
- Always discard the soaking water and rinse it with clean water.
- In the end, serve with lemon juice and chopped cilantro(coriander leaves), which is optional.
- Add ½ teaspoon of garam masala powder if you desire, and you can skip any of those you don't have.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Rob says
Spice mix is spot on. I added a carrot and celery stick before cooking and a load of spinach when I added the tadka. Best dal I have ever made.
Lacie Mackintosh says
I can't see the recipe, too many ads.
Uma Raghupathi says
Hi Lacle. Thanks for your feedback! I do my best to provide the best content I can that’s free and accessible to people. Feel free to use that jump-to-recipe button and if you ever run into an issue while making my recipes, be sure to check out the additional information included with the recipe. Always happy to help!
Heather says
What kind of pepper is the red pepper in this recipe
Uma Raghupathi says
It's dry red chili pepper. You can find it in the Indian store.
Delores Martin says
Love your recipes