pakistani chana dal

This is an easy Pakistani Chana Dal made in the Instant Pot (Pressure Cooker). Chana Dal (or Split Chickpeas) are cooked with spices and given a simple tadka for an easy dinner. Naturally gluten-free and Vegan optional.

Instant Pot Pakistani Chana Dal

chana dal – yellow split chickpeas

water

tomato

salt (or

coriander powder

turmeric powder

cumin powder

¼ tsp red chili powder (or more to taste)

black pepper

tbsp ghee (or sub butter)

tbsp oil

cumin seeds

small or ½ medium (~100 grams) onion

garlic

green chili pepper (or sub whole red chili pepper) (chopped)

tsp garam masala

¼ tsp freshly squeezed lemon juice

½ inch ginger (julienned)

cilantro leaves (chopped)

Add all the ingredients listed under ‘To Pressure Cook’ to the Instant Pot and mix to combine.

Secure the lid and set valve to Sealing. Select the Manual/Pressure Cook setting and set time to 22 minutes** on High Pressure.

Once dal is cooked, allow pressure to release for 5 minutes, then manually release any remaining pressure.

To Pressure Cook

In a medium sauté pan, heat oil and ghee over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onions and sauté until they turn golden (~5-6 minutes).

Select the Sauté setting on the Instant Pot and set to Less to heat the dal.

To the tadka, add the garlic and sauté until the raw smell disappears, about a minute. Add the green chili pepper and sauté for another minute.

Transfer the tadka to the dal in the Instant pot. Continue to simmer on low Sauté for 3-4 minutes, or until desired consistency is reached. Use a wooden spoon to mash dal against the edges to enhance texture.

Add the garam masala and lemon juice and give it a stir. Top with the cilantro and ginger. Serve alongside achaar and chopped crunchy vegetables.

Tadka

Ready to enjoy the cozy flavor and filling nutritional benefits of chana dal? Learn how to make this tasty, delicious Indian/Pakistani-inspired recipe.

Chana Dal (Split Chickpea Curry)

chana dal (split chickpeas) (can sub whole chickpeas*, 200 g)

Tbsp olive oil (30 mL)

onion

Tbsp fresh grated ginger

garlic (minced)

tomatoes (400 g)

water (355 mL)

salt

To serve: rice, lemon, cilantro, yogurt

Soak: Add chana dal to a pot and cover with water. Let soak for 1 to 2 hours (or 8 hours, if starting in the morning before work). Strain before using.

Base: Heat oil over medium heat in a large skillet or pot, then add onion, ginger, garlic, and garam masala. Cook until onion is softened and fragrant (about 3 minutes), then add the whole can of diced tomatoes, strained chana dal, and water.

Cook: Cover and cook, stirring occasionally, until chana dal is soft enough to be pinched between two fingers (about 25 to 40 minutes). Add more water, as needed, until chana dal has cooked through. Season with salt, taste, and add more salt/garam masala as needed.

Serve: Serve warm with rice, a squeeze of fresh lemon juice, and fresh cilantro. I also love it with a dollop of plain yogurt and some homemade naan!

Top 2 pakistani chana dal recipes from across the web

The most viewed pakistani chana dal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Pakistani Chana Dal

Chana Dal (Split Chickpea Curry)

Top 2 pakistani chana dal recipes from across the web

The most viewed pakistani chana dal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Pakistani Chana Dal

Chana Dal (Split Chickpea Curry)

The most viewed pakistani chana dal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine