Instant Pot Chana Dal

Ingredients

• 158 g (¾ cup)chana dal (split chickpeas)
• 140 g (1 tomato)tomato, chopped
• 360–480 ml (1½–2 cups)water
• ¾ tsp, or to tastesalt
• ⅜ tsp (¼ + ⅛ tsp)ground turmeric
• ¼ tspred chilli powder or cayenne pepper
• ½ tspgaram masala
• 2 tspoil of your choice
• 3–4 g (2 cloves)garlic, finely chopped
• A pinchhing (asafoetida; check that it is gluten-free if needed)
• 2dried red chillies
• ½ tspcumin seeds
• ¼ tspmustard seeds
• To tastelemon juice
• To tastefresh coriander (cilantro)
• To serveboiled rice

Instructions

1. 1

   Add dal mixture

   Put the chana dal, chopped tomato, water, salt, turmeric, chilli powder and garam masala into the Instant Pot.

2. 2

   Set pressure

   Close the lid and set the valve to sealing. Select Manual or Pressure Cook, choose high pressure and set the time to 12–14 minutes.

3. 3

   Cook the dal

   Cook at high pressure for 14 minutes, then allow the pressure to release naturally. If you soaked the dal for an hour first, cook it at high pressure for 7–8 minutes instead.

4. 4

   Stir the dal

   Open the lid and stir. Press Keep Warm/Cancel, then select Sauté.

5. 5

   Heat the oil

   Meanwhile, warm the oil in a pan on the hob over medium heat.

6. 6

   Bloom the spices

   Add the cumin and mustard seeds and let them crackle. Add the hing, chopped garlic and dried red chillies; break the chillies in half for extra heat.

7. 7

   Brown the garlic

   Cook until the garlic is light golden brown. Take the pan off the heat and add the tempering to the Instant Pot.

8. 8

   Finish the dal

   Stir well. If you like, mash some of the dal against the side of the pot with the back of a spoon.

9. 9

   Season and serve

   Stir in lemon juice and fresh coriander, then serve the chana dal with boiled rice.

What is chana dal?

Chana dal is a staple Indian dish made with split chickpeas, simmered with spices until tender. This version uses an Instant Pot to cook the dal, then finishes it with a separate spiced oil tempering.

Tomato adds savoury sweetness, while the final garlic, cumin, mustard and chilli tempering brings aroma and depth. It is served here with boiled rice for a simple, filling meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 13g protein, 32g carbs, 4g fat.

The chana dal and rice provide most of the carbohydrates, while the dal also contributes protein. Oil supplies most of the fat, with little added fat from the remaining ingredients; serve with extra vegetables alongside to round out the plate.

The dal and its seasoning

Chana dal: these split chickpeas stay distinct while softening, giving the dish more texture than a completely smooth lentil purée. Rinsing them before cooking is a useful preparation step, though it is not specified in the method.

Spices: turmeric, chilli powder and garam masala cook with the dal, while cumin, mustard, hing, garlic and dried chillies go into the finishing tempering. That two-stage approach gives the dish both a seasoned base and a fragrant top note.

Pressure cooking and soaking

Unsoaked dal: the method gives a high-pressure cooking range of 12–14 minutes and then specifies 14 minutes, followed by a natural pressure release. The time can vary with the cooker and the age of the dal.

Soaked dal: soaking for an hour is an optional shortcut to a shorter pressure-cooking time of 7–8 minutes. Follow the cooker’s instructions when releasing pressure.

Getting the texture right

Tenderness: the dal should be cooked through but can retain some shape. Stir after opening the pot and check a few pieces before deciding whether it needs more cooking.

Thickness: for a creamier result, mash some dal with the back of a spoon as the method suggests. The remaining pieces keep the dish pleasantly textured.

Making the tempering

Crackling seeds: heat the oil over medium heat, then add the cumin and mustard seeds. When they crackle, add the hing, garlic and dried chillies.

Garlic colour: cook until the garlic is light golden, not deeply browned. Take the pan off the heat before adding the tempering to the Instant Pot so the garlic does not keep darkening.

Serving the dal

Rice: boiled rice is the suggested pairing and soaks up the dal’s lightly spiced liquid. Spoon the dal over or alongside it.

Finishing touches: lemon juice and fresh coriander go in at the end, keeping their fresh, bright character. Add them to taste just before serving.

Recipe notes & tips

• Use the 14-minute high-pressure setting for unsoaked dal, as specified in the method.
• For the shorter cooking time, soak the dal for an hour first.
• Break the dried chillies in half if you want their heat to come through more strongly.
• Watch the garlic closely once it is in the pan; remove the tempering when it is light golden.
• Mash only some of the dal if you want a mixture of creamy and whole pieces.
• Stir in the lemon juice and coriander just before serving.

Variations

• Adjust the heat: use fewer dried chillies or leave them whole for a milder finish.
• Make it smoother: mash more of the cooked dal with the back of a spoon.
• Add fresh ginger: include finely chopped ginger with the garlic in the tempering.
• Use a different oil: choose an oil you like for the spiced tempering.
• Serve with flatbread: offer warm roti or naan instead of boiled rice.

Common mistakes to avoid

• Skipping the natural release: let the pressure fall naturally after cooking, as the method directs.
• Overcooking the garlic: remove the pan from the heat when it is light golden so it does not turn bitter.
• Adding the tempering too early: stir it into the dal after pressure cooking to preserve its fresh aroma.
• Expecting a completely smooth dal: mash only as much as you want; the recipe can retain whole pieces.
• Forgetting the final seasoning: add lemon juice and coriander at the end, then taste and adjust.

How to store

Refrigerate leftover dal in a covered container and use within 3–4 days. Reheat gently on the hob or in the microwave, adding a splash of water if it has thickened; store rice separately and reheat it until steaming hot.

Frequently asked questions