Go Back
+ servings
Print

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

Equipment

Ingredients

  • 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

Spices

Instructions

  • 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

Notes

Susbtitutions
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
Tempering
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.
 

Nutrition

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