Chana Dal is a simple and delicious Indian lentil dish made with split chickpeas (Bengal gram) and aromatic spices. It can be prepared in an Instant Pot or a traditional stovetop pressure cooker in under 30 minutes. This wholesome dish is naturally vegan and gluten-free, making it a perfect addition to a nutritious meal.
Chana dal (split chickpeas or Bengal gram) is a staple in many Indian households, valued for its nutrition and versatility. It is rich in plant-based protein, iron, and folate, it is also high in fiber, naturally gluten-free, and diabetic-friendly due to its low glycemic index of around 8.
Today, we are making a simple yet flavorful North Indian-style Chana Dal Fry, with an aromatic ghee tadka that elevates the dish. It gets ready in under 30 minutes and is perfect for busy weekday meals. Serve it with roti, basmati rice, or quinoa.
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.
You can use the same chana dal fry recipe with red lentils (masoor dal), and moong dal, for a slightly different flavor and texture. I’ve shared both Instant Pot Pressure Cooker and Traditional Stovetop methods below, so you can choose whichever works best for you!
More Chana Dal Recipes, you may love
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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.
- 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.
How to Make Chana Dal in Instant Pot
Soak 1 cup of chana dal in hot water for 15-20 minutes.
Press SAUTE on Instant Pot. Add 2 tablespoons oil (or ghee), and once it's hot, add 1 teaspoon cumin seeds. Let them crackle.
Add 1 small onion (finely chopped), 1 tablespoon minced ginger garlic, and 1 green chili. Saute till onions turn light brown.
Next, add 1 large tomato (finely chopped), dry spices like ½ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, and salt. Cook till tomatoes turn soft, which takes 2-3 minutes.
Then add soaked lentils, 2 cups 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 juice of half lime and garnish with 2 tablespoons 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 with roti, chapati, jeera rice, basmati rice, or quinoa. I like eating it with steamed rice or serving it as a split chickpea soup.
Serving Suggestions
Chana dal tadka is excellent for meal planning, can be refrigerated for 3-4 days, and freezes well up to a month when stored in freezer-safe bags.
Variations
- Add vegetables: You can also add bottle gourd, zucchini, or pumpkin to this dal.
- No Onion, No Garlic: For a variation, you can also make this dal by skipping onion, and garlic.
- Using Bhuna Masala: You can use ½-¾ cup of Bhuna Masala (onion tomato masala) in place of the onion, tomato, ginger, and garlic, in this recipe. Heat the oil, and add cumin. Let cumin seeds splutter. Then add the Bhuna Masala and saute for about a minute. Then, add the ground spices and follow the same recipe.
- Vegan: Skip ghee and use any cooking oil of your choice.
Expert Tips
- Soaking Chana Dal: Don’t skip out on soaking the chana dal for at least 15-20 minutes – Chana dal takes a longer time to cook. Soaking softens the lentils and cooks faster.
- Dal Consistency: If dal has more liquid, then you can boil it for a few minutes and vaporize the water.
More Instant Pot Indian Lentils and Bean Recipes
Chana dal Recipe - (Instant Pot & Stovetop)
Ingredients
- 1 cup chana dal (bengal gram) soaked in hot water for 15-20 minutes
- 1 small onion finely chopped
- 1 large tomato finely chopped
- 1 tablespoon ginger garlic minced
- 1 green chili slit lengthwise
- 2 cups water for cooking
- 2 tablespoons oil (or ghee)
- 2 tablespoons coriander leaves
- juice of half lime
- salt to taste
Spices:
- 1 teaspoon cumin (jeera) seeds
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
Extra Tempering (Optional)
- 1 teaspoon ghee
- ½ teaspoon cumin (jeera) seeds
- ¼ teaspoon red chili powder
- a pinch asafetida (hing)
Instructions
Instant Pot Method:
- 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.
- Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.
- 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.
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
- Just soak the chana dal for 3-4 hours and then 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.
Notes
Tips to make the Best Chana Dal
- Soaking Chana Dal: Don’t skip out on soaking the chana dal for at least 15-20 minutes – Chana dal takes a longer time to cook. Soaking softens the lentils and cooks faster.
- Dal Consistency: If dal has more liquid, then you can boil it for a few minutes and vaporize the water.
- Spices: Increase or decrease the spices according to your preference.
Variations
- Add vegetables: You can also add bottle gourd, zucchini, or pumpkin to this dal.
- No Onion, No Garlic: For a variation, you can also make this dal by skipping onion, and garlic.
- Using Bhuna Masala: You can use ½-¾ cup of Bhuna Masala (Onion Tomato Masala) in place of the onion, tomato, ginger, and garlic, in this recipe. Heat the oil, and add cumin. Let cumin seeds splutter. Then add the Bhuna Masala and saute for about a minute. Then add the ground spices and follow the same recipe.
- Vegan: Skip ghee and use any cooking oil of your choice.
Nutrition
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