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Bowl of chana dal with a spoon in it.
Kailash

Instant Pot Chana Dal

This is the BEST Instant Pot Chana Dal recipe! It's savory, flavorful, and an authentic recipe I've been making for sevaral years. Made with chana dal (skinless split chickpeas) and a special homemade secret curry, this recipe is quick, easy, and delicious.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 203
Ingredients Method Notes

Ingredients
  

  • 1 cup chana dal (split skinless chickpeas) overnight soaked in water
  • 1 cup sliced tomatoes (or cherry tomatoes) two medium-sized tomatoes
  • 2 cups water
  • 1 tablespoon vegetable oil or ghee
  • 1 tablespoon coriander powder
  • 1 tablespoon fennel seeds powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • ½ teaspoon ginger powder or 1/2 inch fresh ginger sliced
  • 1 teaspoons sea salt
  • ½ teaspoon black pepper ground
  • 1 tablespoon fresh cilantro or 1 teaspoon dry cilantro
  • ½ fresh lime or lemon

Method
 

  1. Press the sauté button. Add the oil/ghee and allow it to heat up for a minute. Add the cumin seeds and saute them until once they become brown.
  2. Add turmeric powder and stir quickly, then add the chopped fresh ginger (or ginger powder) and the remaining spices except the cilantro leaves and lime/lemon.
  3. Add the overnight soaked and drained chana dal, tomatoes and mix it well. Add water and stir.
  4. Set the cook time to 15 minutes using + and - buttons and pressure level to high pressure by pressing the Pressure Level button.
  5. Secure the Instant Pot lid, set the pressure valve to Sealing and let it cook for 15 minutes at high pressure.
  6. Let the pressure release naturally. Open the lid carefully without exposing your hand to steam and mash the mixture with a ladle.
  7. If there is too much water left at the bottom then keep the Instant Pot on for a few minutes until most of the water evaporates. Squeeze fresh lime or lemon and mix it well with a ladle.
  8. Sprinkle fresh or dry cilantro leaves and some freshly sliced onions when served. Serve with rice, naan, roti, chapati, poorie, bhature, or paratha.

Notes

If using unsoaked chana dak (split skinless chickpeas): cook for 25 minutes at High Pressure and add extra 1 cup of water. Naturally release pressure.