What is Chana Dal?
Chana dal are brown, split chickpeas that have had their husks removed. The dal is served with a tempering of spices and goes great with rice or roti. It can be made into a curry or as part of a soup.
The split chickpeas have a bit of a nutty, earthy flavor. Chana dal is our family favorite and an easy meal to make just about any night of the week.
How is Chana Dal different from chickpeas, Toor Dal and Mung Dal
Chana dal has a slightly different texture and flavor compared to regular chickpeas. They also have their husks removed.
Chana Dal Ingredients
When you are ready to make this chana dal recipe, make sure you have the following ingredients at home.
- Split chickpeas – You’ll need to soak and drain them.
- Onion – You can use yellow or white.
- Tomato – You can use plum or cherry tomatoes.
- Oil or ghee – You should use oil for a vegan option.
- Green chilies
- Ginger garlic paste
- Water
- Salt
- Spices – You’ll need turmeric, red chili powder, coriander powder, garam masala, asafoetida, and cumin seed
For the tempering, you’ll need:
- Ghee or oil – You’ll need to use oil for a vegan option.
- Red onion – In a pinch, a white onion would also work.
- Garlic cloves – You’ll want to slice them thinly.
Finally, for the garnish, you’ll need:
- Fresh cilantro
- Lemon wedges
How to make Instant Pot Chana Dal
When you are ready to make chana dal in the Instant Pot, here’s what you need to do.
First, prepare the ingredients. As you prep, wash and soak the chana dal in hot water until the other ingredients are ready.
Next, heat the oil in the Instant Pot using the Sautee function. Once the oil is hot, throw in the asafetida, cumin seeds, and green chillies. Stir until they are aromatic.
When the spices are ready, add the onions, tomatoes, and ginger garlic paste and sauté until the color changes. Next, add the tomatoes, turmeric, red chili powder, coriander powder, garam masala, water, and salt and give it all a stir.
Once they are combined, close the lid and pressure cook on normal heat for 12 minutes. When the timer goes off, allow it to naturally release the pressure.
After the dal is ready, heat the tempering oil or ghee in a small saucepan. Once the oil is hot, add in the red onions and garlic cloves and cook until the edges start browning.
Carefully open the lid to the Instant Pot and give the dal a light whisk, while trying to avoid smashing the dal and then add the tempering to the chana dal.
Finally, garnish with cilantro and add a little fresh lemon juice before serving with rice, roti, lemon wedges, or a chopped salad.
Before beginning, soak the dal in warm water for about an hour. After an hour, prepare your other ingredients.
To start, heat the oil in a large pot over medium high heat. Once the oil is hot, throw in the asafetida, cumin seeds, and green chillies. Stir until they are aromatic.
When the spices are ready, add the onions, tomatoes, and ginger garlic paste and sauté until the color changes. Next, add the tomatoes, turmeric, red chili powder, coriander powder, garam masala, dal, water, and salt and give it all a stir.
Once they are combined, place a lid on the pot and simmer on medium-low heat for about 45 minutes or until the dal is tender.
After the dal is ready, heat the tempering oil or ghee in a small saucepan. Once the oil is hot, add in the red onions and garlic cloves and cook until the edges start browning.
Carefully open the lid and give the dal a light stirring and then add the tempering to the chana dal.
Finally, garnish with cilantro and add a little fresh lemon juice before serving with rice, roti, lemon wedges, or a chopped salad.
