
What makes this dal Gujarati is the omission of onion and garlic. We also add jaggery and tamarind paste to give the dal a sweet and sour flavour.
This daal doesn't need blending as it should be cooked yet every lentil holds it's shape.
What is Chana Dal?
Chana dal is also called Bengal gram. It is made from split black chickpeas that have the skin removed.
Chana dal is versatile and can be used in making sweet dishes such as Mixed fruit and nut Puran Poli (sweet flatbread).
Savoury recipes like Broccoli with Bengal Gram and Fenugreek seeds and Mixed Daal with Turnip Greens
According to health experts, it is good for people who are suffering from diabetes as it's GI value is 14.
It is inexpensive and can be stored for a long time in the kitchen cupboards, also it is filling.
How to cook Chana Dal
Chana dal doesn't need a long soaking time to cook like some lentils do.
This is what makes it a good lentil to always have around as you do not need to prepare in advance for it.
If you do have the prep time, then soak for at least 1 hour before as it will reduce the cooking time.
Chana daal can be cooked in a stovetop pressure cooker very easily. First, soak lentils for half an hour to one hour.
Add water and soaked lentils in the pressure cooker and cook for 3-4 whistles. If not soaked go for 5-6 whistles.
Instant Pot - if the lentils are soaked you'll only need 4 minutes to cook the daal if not 8 minutes.
To soak or not?
A big debate for many to soak or not lentils or beans. Because I have brought up in a South Asian family, we have been thought to soak the lentils and beans.
We cheat sometimes when there is no time to soak but feel guilty doing it.
There are many benefits for soaking the lentils or daal, it helps in digesting the protein.
It saves energy, time and money as soaked lentils take less time to cook therefore less energy to burn and it saves money in the long run.
To make Gujarati Chana Daal you will need:

1. Chana Daal
2. Spice Mix - red chilli powder, turmeric, ground cumin and coriander and garam masala (optional)
3. Jaggery - this is used to add sweetness and is added towards the end of cooking. You can also use sugar instead of jaggery
4. Imli paste - known as tamarind paste, if not available use lemon juice or amchoor powder.
5. Oil - try not to use very strong flavoured oil
6. Cumin seeds
How to make Gujarati Chana Dal in Instant Pot step by step
- Set the Instant pot to saute for 5 minutes, heat oil and add cumin seeds.
- Once seeds pop, add soaked chana daal.
- Saute for a minute then add water.
- Add all the spices powders and salt.
- Cover and seal the lid-turn the vent to sealing.
- Press the Manual - pressure cooker-high pressure for 4 minutes. If lentils are not soaked then 8 minutes.
- Once the 4 minutes are done, allow the pressure to release naturally for 10 minutes, then release remaining pressure.
- Open the lid, lentils are cooked but still holding its shape. Add jaggery and tamarind paste.
- Once again press the saute mode for 2 minutes and simmer the daal.
- Serve in a bowl, garnish it with the freshly chopped coriander and serve.

What to serve with Chana Daal
You can serve Chana Dal with round and soft gujarati rotlis, Ajwain Paratha or on a bed of plain boiled basmati rice or Ghee Rice for a perfect and filling vegetarian meal. It can serve as a side or a main.
Storage suggestions
Tip
You can use some fresh herbs such as coriander or finely chopped onion for amazing contrast.
To add more creaminess or tanginess a swirl of plain thick yogurt works so well too.
We ran out of the fresh coriander, so instead made another vaghar (tempering) using oil, cumin seeds and red dried chilli for photographic version.

More Daal/lentils recipes
● Traditional Gujarati Tuver Daal
● Gujarati Mug Nu Saak
● Chana Nariyal Daal - Bengal gram daal with coconut
● Hyderabadi Daal
Do you like to read our blog? then don't forget to sign up for email updates to get new recipes delivered right to your inbox. you can find us on Twitter, Facebook, Instagram, Pinterest and Youtube Channel.

Instant Pot Easy Gujarati Chana Dal
Ingredients
- 200 g split chick peas chana dal
- 3 tbsp. oil
- 1 tsp. cumin seeds
- 2 tsp. chilli powder kashmiri red
- 1 tsp. turmeric powder
- 1 tsp. cumin ground
- 1 tsp. coriander
- ¼ tsp. garam masala
- 2 tbsp. tamarind paste
- 3 tbsp. jaggery
- Salt to taste
Instructions
- Clean, wash and soak lentils for at least half an hour in cold water.
- Set the Instant pot to saute for 5 minutes, heat oil and add cumin seeds.
- Once seeds pop, add soaked chana daal.
- Saute for a minute then add 400ml water.
- Add all the spices powders and salt.
- Cover and seal the lid-turn the vent to sealing.
- Press the Manual – pressure cooker-high pressure for 4 minutes. If lentils are not soaked then 8 minutes.
- Once the 4 minutes are done, allow the pressure to release naturally for 10 minutes, then release remaining pressure.
- Open the lid, lentils are cooked but still holding its shape. Add jaggery and tamarind paste.
- Once again press the saute mode for 2 minutes and simmer the daal.
- Serve in a bowl, garnish it with the freshly chopped coriander and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe




Ruchi's Veg Kitchen says
Being a Gujarati , Love this simple yet so yummy curry.with IP it's so easy to prepare . Perfect recipe for such crucial time .. lovely captures
Sasmita says
Love this simple and comforting chana dal curry ! It looks really amazing, must have superb flavors too 🙂 IP sounds so easy and quick here
jayashree says
This dal looks so inviting. My sister keeps making this chana dal quite often. Instant pot is very useful.
cookingwithsapana says
Gujarati chana dal looks very inviting. I have never used jaggery in savory dishes, gotta try it once. Lovely pictures.
Mayuri Patel says
Creamy, easy to prepare and satisfying. Love how quick it is to make chana dal. Best enjoyed with hot ghee rotli. I don't add jaggery but will try it your way next time.
jcookingodyssey says
Thanks Mayuri.
Padma says
This is what is called simplicity at its best...This simple yet flavourful dal looks super delicious..Yummy share 😋
jcookingodyssey says
Thank you Padma.
Priya Srinivasan - I Camp in My Kitchen says
Simple and comforting food! Dal looks amazing, love how it has retained the shape, i can have this dal as such in a bowl! simple, superb flavors!!!
jcookingodyssey says
Priya we like our chana daal in good shape 🙂
Swati says
Simple and delicious daland pics are so inviting.liked the addition of tamarind and jaggery here as i make in North Indian way. shall try your way next time when I make it.
jcookingodyssey says
Glad to know that you like this recipe.
Pavani says
That is such a simple, yet so flavorful and delicious dal recipe. Love the addition of tamarind and jaggery - will definitely try this recipe some time soon.
jcookingodyssey says
Thank you Pavani. Let us know how you like it.
Lata Lala says
Chana dal cooked in IP makes it easy. We eat similar version of chana dal with Sindhi delicacy Pakwan.
Dal is cooked perfect and looks super delicious.
jcookingodyssey says
Thanks Lata, yes my mum has mention to me a couple of time about Pakwan dish 🙂 Can't wait to try it.
Bless My Food by PAYAL says
Chana dal having jaggery sounds delicious. During this crucial time, basic food with minimal ingredients should be the priority & here it is.
jcookingodyssey says
Thanks for stopping by.