Instant Pot Pakistani Chana Dal Recipe

Here's an easy, everyday recipe for Pakistani Chana Dal (cracked chickpeas) that's quick and easy to make in the Instant Pot. This is a no-soak recipe (unless you want to!), toss it and go with a plain (warm) tadka made with cumin, onion, garlic, and chili. Creamy and aromatic with only 15 minutes of exposure time!

A featured search on my Pc for the words "chana dal" returns 7 different recipe results. It's one of those days that I've tried many different versions of, either for a change or just to get closer to "the best".

This Instant Pot Pakistani Chana Dal recipe has me quite worried and worried. I wanted a recipe that was almost effortless to make apart from a simple tadka and garnish but still had a deep flavor. This is a delicious recipe, so just tweak it for flavor and ingredients!

What Is Chana Dal In English?

chana dal in english/daal, also called split chickpeas (chickpeas), split yellow peas or split yellow gram, is a type of dal popular in Pakistani and Indian cuisine.

Although 'chana' dal translates directly to 'chickpea' dal, these chickpeas are a different variety than we're used to in the United States. Instead of a thin layer of skin, split yellow chickpeas have a dark outer skin that is peeled (peeled) and then cut in half.

In Pakistani cuisine there is a dry chana dal, "dhaba (roadside)", which is eaten with roti or naan, and then there is the everyday chana dal, which can be prepared in many ways and served with roti or rice.

Do You Have To Soak Chana Dal?

Soaking helps beans and lentils cook and digest easier, so soaking them is a good idea if that's a problem. Otherwise, you don't need to soak chana dal. I'm terrible at soaking, and I designed this recipe so it doesn't need to be soaked so you can grab it and start making.

How To Make Chana Dal In The Instant Pot?

Traditionally, chana dal is cooked in a pot or pressure cooker and then finished with a tadka (warm). I tried making this into a one pot instant pot recipe but found I prefer it with the tadka at the end.

Pour the rinsed dal, water, tomato, and spices into the pressure cooker and pressure cooker.
After cooking, prepare the tadka. While the onions are browning, switch the Instant Pot to low sauté mode.
Once the tadka is ready, add it to the chana dal.
Simmer together to improve creaminess and texture.
Decorate and serve!

What will taste if we add ginger to dal?

Ginger is often added to hard-to-digest foods to aid in digestion. If you prefer not to garnish with ginger julienne, you can add minced ginger to the tadka along with garlic, or omit it altogether.

What Are The Tips To Make Chana Dal Tasty In Instant Pot?

Set your Instant Pot on Low Sauté while you prepare the tadka. That way it can warm up and start reducing before the tadka is added. If you add the tadka while the dal isn't simmering, you'll just have to cook it longer (plus, you'll miss the sizzle).
If your dal has been sitting in the pantry for a long time, it may take longer to cook. If you soak it, it may take less time to cook depending on how long you soak it. I would still suggest cooking for at least 18 minutes.
Dals are often combined in Pakistani cuisine. Sometimes I add ¼ cup masoor dal to ½ cup chana dal.
Depending on the type of chana dal you have, you may not need to pressure cook the entire 22 minutes of this recipe. If your dal takes less time, try reducing the cooking time to 15 or even 10 minutes. If it's a particularly dal chana in English, you may need to cover and pressure cook again for 3 minutes.

How To Make Chana Dal Recipes On The StoveTop?

I did not cook this particular recipe on the stove, but I have cooked chana dal on the stove many times. This is what I suggest:

Simply add all the Instant Pot ingredients to a medium saucepan. Add 4 cups of water and bring to a boil over high heat. Discard the foam that rises to the surface.
Reduce heat to a simmer and cover pan. Allow the dal to cook until tender (about 1 hour), adding water if necessary. Then continue with the tadka.

What Are The Ingredients For Chana Dal?

Under Pressure Cooker:

3/4 cup (160-165 g) chana dal: split yellow chickpeas, rinsed several times and then drained (see note 1)
2 cups of water
1 (~75-85g) small to medium sized tomato, finely chopped
1 1/8 teaspoons kosher salt or to taste
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon cumin powder
1/4 teaspoon red chilli powder or more to taste
1/8 teaspoon ground black pepper

For Tadka:

2 tablespoons ghee or sub butter
1 tablespoon of oil
1 teaspoon cumin
1 small (~100g) yellow onion (or ½ medium onion), thinly sliced
3 garlic cloves, crushed or finely chopped
1 small green chilli (or less than 4-5 whole red chillies), chopped

Granishing:

/4 teaspoons garam masala
1/4 teaspoon freshly squeezed lemon juice
1/2 inch ginger, julienned
2 tablespoons coriander leaves, chopped

Instruction

Under Pressure Cooker:

Add all of the ingredients listed under “For Quick Cooking” to the Instant Pot and mix.
Attach the lid and set the valve to Sealed. Select the Manual/Fast Cook setting and set the time to 22 minutes (see note 2) at high pressure.
Once the dal is cooked, release the pressure for 5 minutes, then manually release the remaining pressure.

Tarka:

In a medium-sized skillet, heat oil and ghee over medium-high heat. Once hot, add the cumin seeds and let them sizzle for a few seconds. Add the onions and sauté until golden (about 5-6 minutes).
Select the sauté setting in the Instant Pot and set it to Less to heat the dal.
Add the garlic to the tarka and sauté until the raw smell is gone, about a minute. Add the green chili and sauté for another minute.

Transfer the tadka to the dal in the Instant Pot. Continue cooking over low heat for 3-4 minutes, or until desired consistency is achieved. Use a wooden spoon to mash the dal around the edges to add texture.
Add the garam masala and lemon juice and stir. Top with coriander and ginger. Serve with achar and chopped crispy vegetables.