Looking for a quick weeknight Dal win? This Instant Pot Chana Dal, is cooked to perfection with lots of flavors and cozy vibes. Pair it with papad, achar, sabzi, dahi and rice for a quick weeknight meal.
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- Ingredient Notes
- How to make Channa Dal in Instant Pot
- Related
- Weeknight Instant Pot Chana Dal
Every time I make this dal, people ask me, “How do you get the perfect texture?” It’s never mushy but just soft enough to bite. And everyone loves the tadka I add-it’s the secret that always impresses. Even on busy weeknights, this dal is a quick win that never fails!
Ingredient Notes
See recipe card for quantities, this is just a note on some of the ingredients
- Chana Dal (Split Chickpeas) : Make sure to wash the dal until the water runs clear, or else when you cook it, you will notice a foam on the top layer. Soaking even for 20 minutes definitely ensures the texture is tender and not mushy. Always drain the water after soaking.
- Onion: Yellow or white onions both work well. Onions add sweetness and depth to the dal’s flavor when cooked down.
- Tomatoes: you can either add freshly chopped tomatoes or sometimes when I run out of tomatoes I add a tablespoon or two of tomato paste or ¼ cup of tomato sauce.
- Spices & aromatics: Try not to skip these as these is what will add a dept of flavor to the dal.
- Tempering: Usually I just temper with ghee, cumin seeds, lot of garlic & red chili powder, however occasionally, I also temper with pyaaz ka tadka (onion tadka). It sure does enhance the taste, but also adds to the calories.
How to make Channa Dal in Instant Pot
- Wash and soak chana dal in hot water while prepping other ingredients.
- Heat oil on sauté mode, cumin seeds, onion, ginger-garlic paste, and saute until soft & color changes.
- Stir in turmeric, red chili, coriander powder, garam masala, salt, stir until aromatic. Next add the tomatoes and saute until the oil separates.
- Throw in the dal and water.
- Close lid, pressure cook on high for 15 minutes, then allow natural pressure release.
- For tempering: Heat oil or ghee, fry red onions and garlic until edges brown. Switch off the gas and add the red chili powder, stir.
- Open dal, gently stir without mashing. Pour tempering over dal.
- Garnish with cilantro and squeeze fresh lemon juice. Serve with rice, roti, or kachumber.
I hope you enjoy the comforting, wholesome flavors of this channa dal recipe as much as I do. Perfect for any day of the week. It’s easy to make and packed with nourishing ingredients that will satisfy your taste buds and your belly. Don’t stop here, try this recipe and let me know how it turned out! Drop a comment below and your feedback means the world and helps others discover this delicious dal too. Happy cooking!
Related
These are my favorite dishes to serve with [this recipe]:
- Perfect Jeera Rice
- Easy Refreshing Tantalizing Kachumber Salad
- Instant Pot 2 Ingredient Homemade Yogurt !
- Homemade Roti / Chapati
Ingredients
- 1 cup chana dal washed and soaked
- 1 medium onion diced
- 2 tomatoes diced
- 1 tablespoon ginger garlic chili paste or chopped
- 2 tablespoon neutral oil / ghee
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon amchur
- 1 tablespoon lemon juice
- cilantro for garnish
For Tempering
- 2 tablespoon ghee
- ½ onion sliced
- ½ teaspoon red chili powder
- 1 teaspoon garlic chopped
- 2.5 cups water
Instructions
- Wash and soak chana dal in hot water while prepping other ingredients.
- Heat oil on sauté mode, cumin seeds, onion, ginger-garlic paste, and saute until soft & color changes.
- Stir in turmeric, red chili, coriander powder, garam masala, salt, stir until aromatic. Next add the tomatoes and saute until the oil separates.
- Throw in the dal and water.
- Close lid, pressure cook on high for 15 minutes, then allow natural pressure release.
- For tempering: Heat oil or ghee, fry red onions and garlic until edges brown. Switch off the gas and add the red chili powder, stir.
- Open dal, gently stir without mashing. Pour tempering over dal.
- Garnish with cilantro and squeeze fresh lemon juice. Serve with rice, roti, or kachumber.
Video
Nutrition
Ingredients
- 1 cup chana dal washed and soaked
- 1 medium onion diced
- 2 tomatoes diced
- 1 tablespoon ginger garlic chili paste or chopped
- 2 tablespoon neutral oil / ghee
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon amchur
- 1 tablespoon lemon juice
- cilantro for garnish
For Tempering
- 2 tablespoon ghee
- ½ onion sliced
- ½ teaspoon red chili powder
- 1 teaspoon garlic chopped
- 2.5 cups water
Instructions
- Wash and soak chana dal in hot water while prepping other ingredients.
- Heat oil on sauté mode, cumin seeds, onion, ginger-garlic paste, and saute until soft & color changes.
- Stir in turmeric, red chili, coriander powder, garam masala, salt, stir until aromatic. Next add the tomatoes and saute until the oil separates.
- Throw in the dal and water.
- Close lid, pressure cook on high for 15 minutes, then allow natural pressure release.
- For tempering: Heat oil or ghee, fry red onions and garlic until edges brown. Switch off the gas and add the red chili powder, stir.
- Open dal, gently stir without mashing. Pour tempering over dal.
- Garnish with cilantro and squeeze fresh lemon juice. Serve with rice, roti, or kachumber.
