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Instant Pot Chana Dal

Instant Pot Chana Dal - Pressure Cooked Bengal Gram or Chana Dal Instapot recipe using onions,tomatoes and basic indian spices.
Course Main Course
Cuisine Indian
Keyword Instant Pot Channa Dal
Prep Time 5 minutes
Cook Time 11 minutes
Servings 4
Calories 173kcal



  • ¾ Cup Chana Dal or Bengal Gram
  • 1.5 Cups Water
  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Ginger grated or minced
  • 3-4 Cloves Garlic Chopped
  • 1 Green chilli- split(optional) or jalapeno
  • 1 Medium Onion -Chopped about ½ cup
  • 2 Medium Tomatoes about 1 cup
  • 3 tablespoon Cilantro Leaves Coriander for Garnish
  • 1 tablespoon Lime Juice
  • Salt to Taste



  • Start with Washing and Soaking the Chana Dal.Meanwhile,do your prep.
    ¾ Cup Chana Dal
  • Cut the onions,garlic,ginger and tomatoes.Slit the chilli.
  • Meanwhile, Heat the Instant Pot in Saute Mode.(Try pressing the Saute button twice to make it HIGH saute)
  • Once hot, Add Ghee or Oil.Let it melt.
    1 tablespoon Ghee
  • Add - Cumin & Asafetida.Once it splutters, add ginger, garlic and green chilli(if using).Saute for 20-30 seconds so it infuses in the oil.
    1 teaspoon Cumin, 1 teaspoon Ginger, 3-4 Cloves Garlic, 1 pinch Asafetida, 1 Green chilli- split(optional)
  • To this, add the chopped onions and cook till they turn translucent, about 3-4 minutes.If the onions start to burn, add a little splash of water.
    1 Medium Onion -Chopped
  • Tip in the chopped tomatoes and give it a stir.Cook till mushy, about 5-6 minutes.
    2 Medium Tomatoes
  • Deglaze - Deglaze the pan to dislodge the brown charred bits which happens during saute.Use a Spatula to rub them out so there is nothing stuck to the bottom of the pan.
  • Add drained Chana Dal.Add Spices*- turmeric, chilli powder and coriander powder.Season with salt.
    ¾ Cup Chana Dal, 1 teaspoon Turmeric, 1 teaspoon Coriander Powder, 1 teaspoon Chilli Powder
  • Add 1.5 Cups Water.Cancel Saute.
    1.5 Cups Water
  • Select PRESSURE COOK on HIGH for 15 minutes with the valve in SEALED position.(for a Mushier Dal,pressure cook for 17 minutes.)
  • Let the pressure drop naturally for 10 minutes, after which quick release the valve.
  • Open the lid, give the dal a good stir and mash it lightly with the back of the spoon.
  • Add Lime Juice and coriander and mix.Check on the seasoning, add salt if needed.
    3 tablespoon Cilantro Leaves


Minced Ginger and Garlic  can be substituted with store bought Ginger Garlic Paste
Turmeric,Chilli Powder and Coriander powder can be substituted with Store bought Curry Powder
I usually skip this beacuse of time or just to save colories.But this adds a lot of flavour to the dal.Heat 1 tablespoon of ghee or oil.Once hot, add cumin,asafetida,sliced garlic and ⅛ teaspoon ground chilli or paprika.Pour this over prepared dal.


Sodium: 21mg | Calcium: 105mg | Vitamin C: 19mg | Vitamin A: 757IU | Sugar: 3g | Fiber: 10g | Potassium: 268mg | Cholesterol: 10mg | Calories: 173kcal | Saturated Fat: 2g | Fat: 5g | Protein: 7g | Carbohydrates: 27g | Iron: 3mg