Looking for dinner ideas for Meatless Monday? Enjoy this delicious & Healthy Chana Dal. It is perfect with a side of steamed broccoli and basmati rice. If you want to pair it with an Indian-style vegetable curry, Aloo Gobi or Saag Paneer are great options. For vegetarians in India, dal (lentils) is the main component of the meal. A typical meal includes dal, vegetable curry (subzi), roti (flatbread), and/or rice with some salad. And there are enough varieties of dals to prepare a different one each day of the week. If you are curious, check out my collection of 15 Lentil & Bean Recipes in the instant pot. Chana Dal is a tasty and healthy legume you can use. It’s an excellent alternative to white beans in your dishes. If you don’t have Chana Dal at hand, you may want to check Dal Fry with Toor Dal, Green Moong Dal or Brown Lentil Curry recipe.
Watch How to Make Instant Pot Chana Dal
What is Chana Dal?
Chana Dal is dried brown chickpeas that have been split and skinned. It is also called Split Chickpeas or Bengal Gram. These wonderful little beans pack a powerhouse of nutrients as well as protein into the dish. Chana Dal is also rich in fiber and has a low glycemic index. The best part about lentils is that they are budget-friendly and affordable by all. Chana Dal is usually used as lentil curry in North India and for tempering in South India. But there are other dishes that can be made such as Chana Dal Pilaf or Halwa (sweet pudding). Curious about pulses used in Indian cooking? Check out my detailed guide about Indian Pulses.
Ingredients
Chana dal (split chickpeas): It is a nutritious legume rich in protein, fiber, and essential minerals. Oil: You can use any cooking oil of your choice. Cumin seeds: They add an earthy flavor to the chana dal. Asafoetida (hing): It is optional, skip for gluten-free or use gluten-free hing. It adds a unique flavor to the dal. Onion: I used yellow onions. They add sweetness and depth of flavor. Ginger: It adds a subtle heat and flavor to the dish. I use freshly grated ginger. Garlic: It provides a bold and savory taste to the chana dal. I used freshly minced garlic. Tomatoes: Add a tangy and slightly sweet flavor. Lime juice: Adds a refreshing and tangy taste. Cilantro: It adds a vibrant and herbal touch. Spices: You’ll need turmeric, red chili powder, coriander powder, and salt.
How to cook Chana Dal?
Chana Dal takes a bit longer to cook compared to other split lentils such as Toor Dal or Moong Dal. I prefer to soak chana dal for about 30 minutes before cooking. However, they will cook just as well with a few extra minutes of pressure cooking without soaking.
Instant Pot Chana Dal
Traditionally Chana Dal was boiled in a pressure cooker and tempering was prepared separately in a pan. Then the boiled dal was added to the tempering and simmered to infuse flavors. However now with the instant pot, I like to make this as a one-pot dish. Hence in this recipe, I prepare the tempering with ginger, garlic, onions, tomatoes, and spices in the instant pot. Then add the chana dal, and water and cook at high pressure.
Heat oil in the instant pot. Then, add cumin seeds and asafoetida. Add the onions, garlic, ginger, and sauté for a couple of minutes. Add tomatoes and spices, and stir them well. Add chana dal and water for cooking. Stir it all up. Pressure Cancel and close the lid with the vent in the sealing position. Pressure cook for the time suggested in the recipe card.
After the instant pot beeps, let the pressure release naturally. Add lime juice and give it a good stir.
Garnish with cilantro and serve chana dal over rice.
Stovetop Pressure Cooker Method
Follow the same steps as the instant pot method until you close the lid. Place the pressure cooker on the stovetop and cook on medium-high heat. Once the pressure cooker reaches full pressure, reduce the heat to low and cook for 10-12 minutes. Turn off the heat and allow the pressure to release naturally before opening the cooker. Add lime juice, stir well, and garnish with cilantro.
Pro-Tips for Best Chana Dal
To enhance the flavors and texture of your chana dal, consider the following pro tips:
Soaking the dal before cooking helps reduce the cooking time and ensures even cooking. You can add ghee instead of oil for a richer taste. Adjust the spice levels to your preference. Add more chili powder for extra heat, or reduce it for a milder flavor. If you like to make this even more nutritious, then add some spinach right after the dal is cooked. Stir and let it sit for 5 minutes. Spinach Chana Dal is ready to be enjoyed.
How to Serve Chana Dal?
It pairs well with a variety of dishes. Here are a few serving suggestions:
Enjoy chana dal with steamed basmati rice for a wholesome meal. Serve it with Indian bread like roti, naan, or paratha. Serve this dal alongside Indian vegetable stir fry such as aloo baingan, cabbage peas, or aloo beans for a wholesome meal. We love to serve this dal with cucumber raita and kachumber salad.
How to Store Chana Dal?
If you have any leftovers, store them properly to maintain freshness. Follow these storage guidelines:
Allow the dal to cool down completely before storing it. Transfer it to an airtight container or a food storage bag. Refrigerate the dal and consume it within 2-3 days. You can also freeze the cooked chana dal for a longer shelf life. Place it in freezer-safe containers or bags, which can be stored for up to 3 months.
Common Questions
Instant Pot Dal Makhani with Rice (Madras Lentils)
Dal Palak / Spinach Dal – Instant Pot & Stovetop
Easy Punjabi Moth Dal (Matki Curry)
Red Lentils – Instant Pot & Stovetop (Masoor Dal)
