Instant Pot Chana Dal

Piping Pot Curry Instant Pot Chana Dal

https://pipingpotcurry.com/instant-pot-chana-dal/




This is nice and quick and healthy. I doubled, and it worked well. I didn't try it with asafoetida. When doubling, I did a 28 oz can whole tomatoes. Could probably get away with a 14 oz can.

Ingredients

• 1 cup Split Chickpeas (Chana dal)
• 2 cups Water for soaking
• 1 tbsp Oil
• 1 tsp Cumin seeds (Jeera)
• 1/4 tsp Asafoetida (Hing) (optional)
• 3/4 cup Onion diced
• 1/2 tbsp Ginger minced
• 3 cloves Garlic minced
• 3/4 cup Tomato chopped
• 2 cups Water for cooking
• 1 tbsp Lime juice
• Cilantro

Spices

• 1 tsp Salt
• 1/4 tsp Ground Turmeric (Haldi powder)
• 1/2 tsp Red Chili powder (Mirchi powder)
• 1 tsp Coriander powder (Dhaniya powder)

Optional: spinach

Instructions

• Soak Chana dal along with the water for soaking for 30 minutes. Then drain the water and keep aside. (This step is optional)
• 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 vent in sealing position.
• Change the instant pot setting to manual or pressure cook mode at high pressure for 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.

Make Spinach Chana Dal - Add spinach after opening the instant pot, right after pressure cooking. Cover and let it rest for 5 minutes.