Easy & Delicious Chana Dal made in the Pressure Cooker. Split Chickpeas cooked with ginger, garlic, onion, tomato and flavorful spices, to make a comforting soup. Vegan & Gluten free.
Soak Chana dal along with the water for soaking for 30 minutes. Then drain the soaking water.
Start the instant pot in sauté mode and heat oil in it. Add cumin seeds and asafoetida.
Once the cumin seeds start to change color, add the onions, garlic, ginger and saute for 2 minutes.
Add tomatoes and spices and stir them well. Add chana dal and water for cooking. Stir it all up. Pressure Cancel and close the lid with the vent in the sealing position.
Change the instant pot setting to manual or pressure cook mode at high pressure for 12 mins. If you skipped soaking, cook for 15 minutes at high pressure.
After the instant pot beeps, let the pressure release naturally. Add lime juice and give a good stir.
Garnish with cilantro and serve chana dal over rice.
Stovetop Pressure Cooker Method
Follow the same steps as the instant pot method until you close the lid.
Place the pressure cooker on the stovetop and cook on medium-high heat.
Once the pressure cooker reaches full pressure, reduce the heat to low and cook for 10-12 minutes. Turn off the heat and allow the pressure to release naturally before opening the cooker.
Add lime juice, stir well, and garnish with cilantro.
Video
Notes
Chana Dal foams, so if you double/triple the recipe make sure to only fill up to half of the pot.
Make Spinach Chana Dal - Add spinach after opening the instant pot, right after pressure cooking. Cover and let it rest for 5 minutes.
Vegan Variation: To keep this recipe vegan, don't use ghee.
Gluten free Variation: Use gluten-free asafoetida or skip it.