Instant Pot Pakistani Chana Dal
Here’s a simple, everyday Pakistani Chana Dal (split chickpea) recipe made quick and easy in the Instant Pot. This is a no-soak (unless you want to!), dump-and-go recipe with a simple tadka (tempering) of cumin seeds, onions, garlic, and chili pepper. Creamy and flavorful with only 15 minutes of hands-on time!
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“I cannot rave about this recipe enough. I must have made it at least 20 times since it was posted last summer. My entire family loves it and, best of all, it takes no time to whip up! Thank you so much Izzah for this DELICIOUS recipe!!”
Madiha
A spotlight search on my Mac for the words ‘chana dal’ yields 7 different recipe results. It’s one of those dals I’ve tried many different versions of, whether for variety or just to get closer to “the best”.
This recipe for Instant Pot Chana Dal is one I’ve fretted and fussed over quite a bit. I wanted a recipe that takes almost no effort to make except for a simple tadka and garnishing, yet still has depth in flavor. This is a forgiving recipe so feel free to adapt it to taste and ingredients!
What is Chana Dal?
Chana dal/daal, also called split Desi chickpeas (garbanzo beans) or split yellow gram, is a type of lentil/dal that’s very popular in Pakistani and Indian cuisine.
Though ‘chana‘ directly translates to ‘chickpea‘, these chickpeas are a different variety than the ones we’re used to in America (Ex: Chana Masala or Chana Pulao). Instead of a thin layer of skin, yellow split Desi chickpeas have a dark outer skin, which is removed (husked) and then split in half. In their whole form, they’re ‘Kala Chana’.
In Pakistani cuisine, there are two common ways to make chana dal: The first is the drier, dhaba (roadside) style chana dal which you eat with roti or naan. The second is a soupier, everyday chana dal served with either roti or rice. This recipe is a cross between both.
Do you have to soak Chana Dal?
Pre-soaking helps beans and lentils become easier to cook and digest, so it’s a good idea to soak it if you’re concerned about that. Otherwise, you don’t have to soak chana dal. I’m terrible at soaking, and have developed this recipe to require no soaking so you can grab it and start prepping.
How to make Chana Dal in the Instant Pot
Traditionally, chana dal is cooked in a pot or pressure cooker, and then finished off with a tadka (tempering). I tried making this a one-pot Instant Pot recipe but I found I preferred it with the tadka at the end.
Note: If you’re new to the Instant Pot or just want to learn how to use it for Indian & Pakistani cooking, please check out my guide on How To Use The Instant Pot For Indian And Pakistani Cooking.
To make this chana dal in the Instant Pot, you simply:
- Dump the rinsed dal, water, tomato, and spices in the Instant Pot and Pressure Cook.
- Once it’s cooked, prepare the tadka. While the onions are browning, turn the Instant Pot to Low Sauté mode.
- Once the tadka is finished, pour it over the chana dal.
- Simmer them both together to enhance creaminess and texture.
- Garnish and serve!
Adding Ginger to Dal
Ginger is often added to foods that are harder to digest to help aid in digestion. If you prefer not to garnish with julienned ginger, you can add crushed ginger along with garlic to the tadka, or omit it altogether.
Tips for making Pakistani Chana Dal in the Instant Pot
- Turn on your Instant Pot to Low Sauté while you’re preparing the tadka. That way, it can heat up and start reducing down before you add the tadka. If you add the tadka while the dal isn’t simmering, you’ll just have to cook it together longer (plus miss out on the sizzle).
- If your dal has been sitting around in the pantry for a long time, it may take longer to cook. If you soak it, reduce the cook time depending on how long you soak it. I’d suggest cooking for at least 18 minutes regardless.
- Dals are often combined in Pakistani cuisine. Sometimes I add ¼ cup masoor dal to ½ cup chana dal.
- Depending on the type of chana dal you have, you may not need to pressure cook for the full 22 minutes in this recipe. If your dal needs less time, try decreasing the cooking time to 15 or even 10 minutes. If it’s a particularly tough dal, you may need to cover and pressure cook again for 3 minutes.
How to make this Pakistani Chana Dal on the stovetop
I haven’t prepared this particular recipe on the stovetop, but I’ve cooked chana dal over the stovetop many times. Here’s what I suggest:
- Toss all the Instant Pot ingredients in a medium-size saucepan. Add 4 cups water and let it come to a boil over high heat. Discard any foam that rises to the surface.
- Reduce the heat to a simmer and cover the pan. Allow the dal to cook until tender (~1 hour if not soaked, 35 min if soaked), adding water if necessary. Then proceed with the tadka.
Chana Dal Serving Suggestions
Since this chana dal is creamy, and not too wet or dry, you can serve it with both rice or any type of bread such as roti or naan. Kachumber Salad or fresh, crunchy vegetables such as sliced onions, carrots, or cucumbers are ideal alongside dal to add crunch and texture. I also love serving this dal with achaar.
More Dal Recipes
- Mash Ki Daal – Urad Dal (Instant Pot or Stovetop)
- My Go-To Masoor Dal Recipe (Red Lentil Curry)
- Instant Pot Red Lentil Dal
- Whole Masoor Dal
Love your Instant Pot? Me too! Be sure to check out my 15+ Easy Pakistani Instant Pot Recipes roundup!
Instant Pot Pakistani Chana Dal
Ingredients
To Pressure Cook
- 3/4 cup (160-165 g) chana dal , sub yellow split chickpeas – rinsed several times and then drained (See Note 1)
- 2 cups water
- 1 (~75-85 g) 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
For the Tadka (Tempering)
Garnishing
- 1/4 tsp garam masala
- 1/4 tsp freshly squeezed lemon juice
- 1/2 inch ginger, julienned
- 2 tbsp cilantro leaves, chopped
Equipment
Instructions
To Pressure Cook
- Add all the ingredients listed under ‘To Pressure Cook’ to the Instant Pot and mix to combine.
- 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.
- Once dal is cooked, allow pressure to release for 5 minutes, then manually release any remaining pressure.
Tarka
- 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).
- Select the Sauté setting on the Instant Pot and set to Less to heat the dal.
- 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.
- 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.
- 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.
30 Comments on “Instant Pot Pakistani Chana Dal”
Another great recipe. So easy and delicious. You are helping me get through a time of transition when I have the responsibility to do a lot more cooking for me and my husband. Thank goodness for your blog! Thank you so much for sharing!
Hi Izzah. How much is one serving of this recipe?
Hi Laila, a quarter of the recipe is one serving, for a total of 4 servings. I’d say 40g raw dal is one serving since total is 160g.
Phenomenal!!!
Thanks so much, Kelly!
I am eating more plant-based foods because of your delicious recipes! Thank you for another easy, delicious, and healthy meal
Love it! Thank you, Faiza!
What instapot do you use? It is difficult to decide which one to get since there are so many out there.
I use a 6 quart DUO. It depends on the size of your family. Maybe you’ll find some helpful info in this post on using an IP for Pakistani & Indian cooking.
I cannot rave about this recipe enough. I must have made it at least 20 times since it was posted last summer. My entire family loves it and, best of all, it takes no time to whip up! Thank you so much Izzah for this DELICIOUS recipe!!
So delighted to see this, Madiha! Thank YOU for taking the time to leave such a nice review!
Yet another mind-blowing recipe!! Thank you for adding delicious vegetarian meals on your blog. Can’t wait to try so many of your recipes
I’m delighted to see this! Thank you, Faiza. Can’t wait for you to try more!
Hi, i made it todAy cooked on manual for 20 mins and it came out a paste ????. Where did i go wrong
I’m sorry to hear that, Anamm! Hmm it may have been the type/brand of Chana dal because I’ve heard of people doing shorter cooking times, though they never worked for me. Try decreasing the pressure cook time by 5-7 minutes and I hope that resolves it!
Tried it last weekend. Turned out PERFECT like all your other recipes Izzah!I can’t tell you how much dua you get every weekend when I’m doing meal.prep and cooking at least 2 of your recipes. Gog bless!
This comment made my WEEK!! Means so much to me. Thank you for the sweet review and most of all thank you for the duas!
Thank you, Izzah! This is legit the best dal I’ve ever had—let alone made! I can’t blv how easily it came together. The tomatoes and cilantro added such brightness and freshness. The spices were on point (As always), and most importantly of all it yielded the perfect quantity for my family of four. Thanks again.
What a day-making comment. Thanks so much for such a kind review, Zainab!!