What is Dal?
Dal, also called Daal, Dhal, or Dahl, are basically dried pulses that can be whole or split. Chana dal (also known as split chickpeas or Bengal gram) is a very popular and healthy legume frequently cooked in almost every Indian household. This is because Chana dal has a great source of plant protein, iron, folate, fiber, gluten-free, and diabetic-friendly since it has a low glycemic index of around 8. Today, we are making an easy North Indian style Chana Dal with an extra ghee tadka which adds all the magic. It gets ready in under 30 minutes and is perfect for weekday meals. You can follow the same chana dal fry recipe with Red lentils (also known as Masoor Dal). I have shared both Instant Pot Pressure Cooker and Traditional Stovetop recipe below.
Ingredients
Here are the main ingredients required to make chana dal recipe at home.
Chana Dal: Soak chana dal for at least 15-20 minutes to 2 hours to reduce the cooking time. Green chilies: I have used two green Thai chilies. Ginger: I have used minced ginger and garlic. Onion: I have used finely chopped onions. You can prefer to skip it if you are making chana dal recipe without onion and garlic. Tomatoes: I have used Roma tomatoes. Oil: Use any cooking oil or ghee. Dry spices: I have used cumin seeds, turmeric powder, red chili powder, and coriander powder. You can increase or decrease the spices according to your choice. Lime Juice: use freshly squeezed lime juice. Coriander leaves: I have used coriander leaves for garnish.
How to Make Chana Dal in Instant Pot
Soak the chana dal in hot water for 15-20 minutes. Press SAUTE on Instant Pot. Add oil, and once it’s hot, add cumin seeds. Let them crackle. Add minced onions, ginger garlic, and green chili. Saute till onions turn light brown. Next, add tomatoes, dry spices like turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook till tomatoes turn soft, which takes 2-3 minutes. Then add soaked lentils, water and give a stir. Adjust spices at this stage. Also, deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid burn alerts. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 12 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid. Lastly, squeeze some lime juice and garnish with coriander leaves (cilantro). Mix well. Add ½ cup of water to adjust the dal consistency if required. Optionally, You can also add extra tempering (tadka). Instant Pot Chana Dal curry, also known as Bengal gram dal or split chickpeas lentils, is ready. Serve hot with steamed rice, quinoa, or roti.
Note on the consistency:
If one wants soft mashed dal, 14-15 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode. But I like lentils to be a little firm, so I usually cook for 12 minutes Manual/Pressure Cook (High Pressure).
Stovetop Pressure Cooker Method
Follow the same steps from the instant pot instructions. Give 3-4 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.
Stovetop Pot Method
Soak the chana dal for 3-4 hours and boil it in a large pot for 25-30 minutes or until soft. After the lentils are cooked, prepare the tempering. Then saute onion-tomato-ginger-garlic paste and then assemble the dal.
Serving Suggestions
Serve Chana Dal Fry with roti, chapati, jeera rice, or basmati rice. I like eating it with steamed rice or serving it as a Split Chickpeas Soup.
Tips
Variations
More Chana Dal Recipes
Lauki Chana Dal Chana Dal Payasam Chana Dal Paratha Chana Dal Chutney Chutney Powder
More Lentils/Bean Recipes
Dal Tadka - Dal cooked with toor dal (yellow lentils). Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices. Spinach Dal / Palak Dal – Dhal cooked with spinach leaves. Whole green moong dal– Dal cooked with whole mung beans. Panchmel dal – dal prepared with five varieties of lentils. Spinach Dal / Palak Dal – Dhal cooked with spinach leaves. Raw Mango Dal – Dal cooked with Raw Mango.
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