Instant Pot Chana Dal

5 from 62 votes

Instant Pot Chana Dal is a flavorful and nutritious dish made with split chickpeas. This creamy dal is naturally gluten-free and vegan. The combination of chana dal and fragrant spices creates a delightful lentil curry that can be enjoyed with rice, bread, or as a standalone meal.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Fat, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 230kcal

Author: Shilpa Kerur

Equipment

Ingredients

1½ cups split chickpeas chana dal
2 tablespoon oil
1 large onion chopped
3 cloves garlic minced
½ inch ginger minced
1 green chili slit lengthwise
2 medium tomatoes chopped
1 teaspoon salt adjust as per taste
½ teaspoon sugar
½ lemon or lime
2 tablespoon cilantro
3 cups water

Spices:

1 teaspoon cumin seeds
½ teaspoon hing (asafoetida)
2 teaspoon ground coriander
½ teaspoon red chili powder
½ teaspoon turmeric powder
½ teaspoon garam masala (use store-bought or homemade garam masala)

Extra tempering (optional):

1 teaspoon oil
½ teaspoon mustard seeds
1-2 dried red chili
1 sprig curry leaves
¼ 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.

Video

Notes

A quick soak of 15-20 minutes is sufficient when making this dal in an Instant Pot. However, if you are planning 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 final dish from becoming too mushy.

This dal often tastes even better when it sits for a while, allowing the flavors to meld. You can make it in advance or make a larger batch and reheat it later.

Nutrition