Chickpeas Pilaf / Chana Dal Pulao – Instant Pot Pressure Cooker

This is a guest post from Khushboo Agarwal Murarka. This is an attempt to feature delicious home-cooked meals in everyday life. 

Chana Dal Pulao / Chickpeas Pilaf made in Instant Pot or Pressure Cooker. This is a one-pot vegetarian dish made with split yellow chickpeas, rice along with simple spices and ghee.  Enjoy with yogurt or raita.

It is Monday morning, and I am thinking about a lunch that I can pack quickly for my hubby and son. What could be better than a one-pot dish. Quick, simple and of course nutritious. I make this pilaf in my favorite instant pot, set it on the rice mode and off I go to get ready. Come back and chana dal pulao is ready. Oh…I love the perfectly cooked grains of rice. So here is the simple recipe for Chana Dal Pulao. Husband liked it and hope you will too!

5 from 1 vote

Print

Chickpeas Pilaf / Chana Dal Pulao - Instant Pot Pressure Cooker

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

A one-pot vegetarian dish made with split yellow chickpeas, rice along with simple spices and ghee.  Enjoy with yogurt or raita.

Course: Main Course, Side Dish

Cuisine: Indian

Servings: 4

Calories: 318 kcal

Author: Khushboo Agarwal Murarka

Ingredients

• 1 cup Basmati Rice rinsed
• 1/2 cup Chana Dal or Split Chickpeas rinsed & soaked for 1 hour
• 1 tbsp Ghee or Oil
• 2 Bay leaf or Tej Patta
• 1/2 tsp Black Peppercorns (optional)
• 1/2 tsp Mustard Seeds or Rai
• 6-8 Curry Leaves or Kadi Patta
• 1 Green Chili Pepper minced
• 1/2 cup Onion chopped
• 4 cloves Garlic minced
• 1 3/4 cups Water

Spices

• 1/2 tsp Cinnamon or Dalchini ground
• 1/2 tsp Cloves or Laung ground
• 1/2 tsp Green Cardamom or Elaichi ground
• 1/4 tsp Turmeric or Haldi powder
• 1 tsp Salt adjust to taste

Instructions

1. Start the instant pot in SAUTE mode and heat it. Add ghee, curry leaves, mustard seeds, green chili, onion and garlic. Sauté them for 2 minutes until onions become transparent. 

2. Add bay leaf, black peppercorns, spices and saute for another minute. 

3. Drain the water from the soaked chana dal. Add it to the pot and saute for 2 minutes. 

4. Add rice and water.  Press Cancel and close the instant pot lid with vent in sealing position. 

5. Set the instant pot to RICE mode for 12 mins (low pressure).  

6. When the instant pot beeps, quick release the pressure manually. Fluff the rice. 

7. Chana Dal Pulao is ready to be served. 

Recipe Notes

• Vegan Variation: Use your favorite plant based oil to make this pulao. 

Nutrition Facts

Chickpeas Pilaf / Chana Dal Pulao - Instant Pot Pressure Cooker

Amount Per Serving (212 g)

Calories 318 Calories from Fat 48

% Daily Value*

Total Fat 5.33g 8%

Saturated Fat 3.2g 16%

Trans Fat 0.007g

Sodium 593mg 25%

Potassium 308mg 9%

Total Carbohydrates 58.86g 20%

Dietary Fiber 4.7g 19%

Sugars 3.91g

Protein 9.02g 18%

Vitamin A 7%

Vitamin C 41%

Calcium 5%

Iron 21%

* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

If you make this pilaf, leave a comment, share your creation on our facebook page or on instagram with #pipingpotcurry.

Check out other Instant Pot Rice recipes you might enjoy:

• Lentil & Vegetable Khichdi
• Beet Pulao
• Vegetable Pilaf

About Khushboo:
Hi, I am Khushboo. Working mom of 2 munchkins (3.5 years and .5 years old). I started cooking only after marriage as I landed up in this big country, USA, where we have to be independent for most of the things we do. I thank my husband to get me started on cooking. It’s been close to 8 years now and I simply enjoy cooking something new and different everyday, and above all love to cook in the Instant Pot.

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support!