Chana Dal Pulao is a simple, comforting one-pot meal made with basmati rice, split chana dal, warm Indian spices, and fragrant herbs.
This flavorful dish is ideal for busy weeknights when craving a wholesome meal with minimal effort.
Quick Look: Easy Chana Dal Pulao
- ✅ Recipe Name: Chana Dal Pulao Instant Pot
- 🕒 Ready In: 35 minutes
- 👪 Serves: 4
- 🍽 Calories: 360 per serving (estimated)
- 🥣 Main Ingredients: Bengal gram, Basmati rice, and spices
- 📖 Dietary Info: Vegan; gluten-free; oil-optional
- 👌 Difficulty: Easy - one pot, Indian flavors, minimal prep
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If you enjoy easy Instant Pot rice recipes like my Jeera Rice or comforting lentil dishes like Chana Masala, you'll love this flavorful dal pulao.
It pairs beautifully with a simple raita, cucumber salad, or even a side of vegetable curry.
This dish is perfect for lunchboxes, meal prep, or festive meals when you need something both reliable and crowd-pleasing.
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Why I Love This Chana Dal Pulao
- It is simple, wholesome, and always turns out well in the Instant Pot.
- The chana dal adds a nice bite and makes the dish more filling, while the basmati rice stays fluffy and fragrant.
- It is a one-pot vegan meal that requires no special prep, making it perfect for busy weekdays.
- This pulao is mild, family-friendly, and easy to pair with curries, cucumber raita, or even plain yogurt.
Ingredients notes
- Basmati Rice: Use good-quality Long-grain rice or basmati rice for the best texture and aroma. Rinse well to remove excess starch and soak briefly if you have time.
- Spices: I used basic spice slike garam masala, red chili powder, garam masala powder and turmeric powder
- Chana Dal (Split Bengal Gram): This adds protein and a slightly nutty flavor. Soak it in warm water for 1 hour or 4 hours at room temperature.
- Onion: Use red or white onions.
- Whole Spices (Bay Leaf, Cloves, Cinnamon): These give the pulao its classic aroma. Use whole spices for better flavor, but remove them before serving if needed.
- Ginger: Fresh ginger adds warmth and helps balance the flavors.
- Oil or Vegan Butter: Use oil for a light everyday version or vegan butter for a richer taste.
Variations
- Add garlic for extra flavor: Use fresh garlic cloves while sautéing the onions to boost aroma and taste.
- Use vegetable broth: Replace water with vegetable broth for a richer, more flavorful pulao.
- Add vegetables: Mix in carrots, green peas, or bell peppers to add color, nutrition, and texture.
- Use chickpeas instead of chana dal: Cooked chickpeas make a protein-rich, hearty pulao variation.
Instant Pot Chana Dal Pulao Directions
- Rinse and soak basmati rice for 20 minutes. Drain. Rinse and soak chana dal for one hour. Drain.
Turn on the Instant Pot saute mode and heat oil. Add cumin seeds and let them crackle.
- Add bay leaf, cinnamon, and cloves. Sauté briefly.
- Add sliced onion and sauté until soft.
- Add ginger and chopped tomato. Cook until the tomatoes soften.
- Add turmeric powder and garam masala. Mix well.
- Add soaked chana dal and basmati rice. Gently mix
- Add water and salt. Cancel Sauté.
- Close the lid of the Instant Pot with the vent in the sealing position. Cancel the saute mode. and select the pressure-cook mode, then cook on High pressure for 8 minutes. After the Instant Pot beeps, let the pressure release naturally for 10 minutes, then do a quick release.
- Open the lid, fluff gently, and serve warm.
- Garnish with chopped cilantro. Serve with a side of potato tikka masala or any vegan curry recipe.
Serving Suggestions
This dal pulao pairs well with vegan curries such as
Uma's Tips
- I always soak both the rice and chana dal before cooking. It helps everything cook evenly and gives the best texture.
- I first sauté the whole spices in oil. This small step adds a lot of flavor, so I never skip it.
- I keep the water slightly less than regular rice to avoid soggy pulao, especially in the Instant Pot.
- I let the pulao rest for a few minutes before fluffing. This helps the rice stay separate and fluffy.
- For family meals, I keep the spices mild and let everyone adjust later if needed.
Storage
- Store the left-over dal pulao in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop with a splash of water or in the microwave until warm.
Chana Dal Pulao Recipe FAQ
Yes, you can use split yellow moong dal as a substitute. Moong dal cooks faster and has a softer texture, so reduce the soaking time and cooking time slightly. The pulao will be lighter and less chewy compared to chana dal, but still tasty.
Basmati rice is the best choice for pulao. Its long grains, light texture, and natural aroma help the rice stay fluffy and separate. Always rinse basmati rice well and soak it briefly for the best results.
Yes, this recipe works well in a stovetop pressure cooker. Follow the same steps as the stovetop method until adding water. Close the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally. Open the lid, fluff the rice gently, and serve.
More Instant Pot Rice Recipes
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📖 Recipe
Easy Chana Dal Pulao Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 ½ cup basmati rice
- ½ cup Chana dal
- 1 onion - sliced
- 1 tomato - chopped
- 1 bay leaf
- ½ inch cinnamon
- 4 clove spice
- 1 teaspoon Garam masala powder
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon ginger - grated
- 2 teaspoon coconut oil
- 1 ¾ cup water
- 3 teaspoon cilantro - chopped
- salt to taste
Instructions
- Rinse and soak basmati rice for 20 minutes. Drain. Rinse and soak chana dal for one hour. Drain.1 ½ cup basmati rice, ½ cup Chana dal
- Turn on the Instant Pot saute mode and heat oil. Add cumin seeds and let them crackle.2 teaspoon coconut oil, 1 teaspoon cumin seeds
- Add bay leaf, cinnamon, and cloves. Sauté briefly. Add sliced onion and sauté until soft.1 bay leaf, ½ inch cinnamon, 4 clove spice, 1 onion
- Add ginger and chopped tomato. Cook until the tomatoes soften.1 teaspoon ginger, 1 tomato
- Add turmeric powder and garam masala. Mix well. Add soaked chana dal and basmati rice. Gently mix. Add water and salt. Cancel Sauté.1 teaspoon Garam masala powder, ¼ teaspoon turmeric powder, 1 ¾ cup water, salt to taste
- Close the lid of the Instant Pot with the vent in the sealing position. Cancel the saute mode. and select the pressure-cook mode, then cook on High pressure for 8 minutes. After the Instant Pot beeps, let the pressure release naturally for 10 minutes, then do a quick release. Open the lid, fluff gently, and serve warm.
- Garnish with chopped cilantro. Serve with a side of potato tikka masala or any vegan curry recipe.3 teaspoon cilantro
Notes
- I always soak both the rice and chana dal before cooking. It helps everything cook evenly and gives the best texture.
- I first sauté the whole spices in oil. This small step adds a lot of flavor, so I never skip it.
- I keep the water slightly less than regular rice to avoid soggy pulao, especially in the Instant Pot.
- I let the pulao rest for a few minutes before fluffing. This helps the rice stay separate and fluffy.
- For family meals, I keep the spices mild and let everyone adjust later if needed.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Uma Raghupathi says
I always enjoy cooking rice recipes in my Instant Pot. This recipe is one such that my family love it! Do try it and let me know.