Instant Pot Pakistani Chana Dal

Ingredients

• 3/4 cup chana dal (sub yellow split chickpeas - rinsed several times and then drained (See Note 1))
• 2 cups water
• 1 small to medium tomato (finely chopped)
• 1 tsp kosher salt (or to taste)
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/4 tsp red chili powder (or more to taste)
• 1/8 tsp ground black pepper
• 2 tbsp ghee (or sub butter or oil)
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 small yellow onion (or 1/2 medium onion) ( thinly sliced)
• 3 garlic cloves (crushed or finely chopped)
• 1 small green chili pepper (or sub 4-5 whole red chili pepper) (chopped)
• 1/4 tsp garam masala
• 1/4 tsp freshly squeezed lemon juice
• 1/2 inch ginger (julienned)
• 2 tbsp cilantro leaves (chopped)

Instructions

1. 1

   --- To Pressure Cook ---

2. 2

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

3. 3

   Secure the lid and set valve to Sealing. Select the Manual/Pressure Cook setting and set time to 22 minutes (See Note 2) on High Pressure.

4. 4

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

5. 5

   --- Tarka ---

6. 6

   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).

7. 7

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

8. 8

   Add the garlic to the tarka and sauté until the raw smell disappears, about a minute. Add the green chili pepper and sauté for another minute. The onions will have deepened more in color.

9. 9

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

10. 10

    Cancel Sauté. Taste & add salt, if needed. Add the garam masala and lemon juice and give it a stir. Top with the cilantro and ginger. Serve alongside achaar and kachumber salad.