Easy Instant Pot Chana Dal (Gujarati)

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 

1. Set the Instant pot to saute for 5 minutes, heat oil and add cumin seeds.
2. Once seeds pop, add soaked chana daal.
3. Saute for a minute then add water.
4. Add all the spices powders and salt.
5. Cover and seal the lid-turn the vent to sealing.
6. Press the Manual - pressure cooker-high pressure for 4 minutes. If lentils are not soaked then 8 minutes.
7. Once the 4 minutes are done, allow the pressure to release naturally for 10 minutes, then release remaining pressure.
8. Open the lid, lentils are cooked but still holding its shape. Add jaggery and tamarind paste.
9. Once again press the saute mode for 2 minutes and simmer the daal.
10. Serve in a bowl, garnish it with the freshly chopped coriander and serve.

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

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Instant Pot Easy Gujarati Chana Dal

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This split chickpea dal can be made without a pressure cooker or can be made in the pressure cooker or in an Instant Pot. This Gujarati Channa Daal which is equally tangy and sweet.

Course Dinner, lunch

Cuisine Gujarati, Indian

Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings 4

Author Hayley Dhanecha

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Ingredients

US Customary - Metric

• 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

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• 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

Don’t have jaggery and tamarind paste? use lemon juice and brown sugar or regular sugar.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 51g | Protein: 9g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 48mg | Potassium: 176mg | Fiber: 15g | Sugar: 15g | Vitamin A: 847IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 5mg

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.

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