Chana Dal Pulao Instant Pot Pressure Cooker
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5 from 3 votes

Chickpeas Pilaf / Chana Dal Pulao - Instant Pot Pressure Cooker

A one-pot vegetarian dish made with split yellow chickpeas, rice along with simple spices and ghee.  Enjoy with yogurt or raita.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: instant pot, pressure cooker
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 318kcal
Author: Meeta Arora

Ingredients

Spices

Instructions

  • Start the instant pot in SAUTE mode and heat it. Add ghee, curry leaves, mustard seeds, green chili, onion and garlic. Saut√© them for 2 minutes until onions become transparent. 
  • Add bay leaf, black peppercorns, spices and saute for another minute. 
  • Drain the water from the soaked chana dal. Add it to the pot and saute for 2 minutes. 
  • Add rice and water.  Press Cancel and close the instant pot lid with vent in sealing position. 
  • Set the instant pot to RICE mode for 12 mins (low pressure).  
  • When the instant pot beeps, quick release the pressure manually. Fluff the rice. 
  • Chana Dal Pulao is ready to be served. 

Notes

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

Nutrition

Serving: 212g | Calories: 318kcal | Carbohydrates: 58.86g | Protein: 9.02g | Fat: 5.33g | Saturated Fat: 3.2g | Trans Fat: 0.007g | Sodium: 593mg | Potassium: 308mg | Fiber: 4.7g | Sugar: 3.91g | Vitamin A: 350IU | Vitamin C: 33.8mg | Calcium: 50mg | Iron: 3.8mg