Instant Pot Chana Dal
Instant Pot Chana Dal
This is my go-to dinner on a busy weeknight because it’s quick and hassle-free, plus it’s nutritious! I like to have my dal with basmati rice and, if I have time, I make a vegetable with it or just cut up some raw carrots and cucumbers and call it a day. You can take this dal up a notch by caramelizing the onions and adding them to the tempering, but I like the simplicity of just tomatoes and spices.
Ingredients
Chana Dal
- 3/4 cup chana dal, (split garbanzo beans)
- 1 tomato, (chopped)
- 1.5 cups water
- Salt, (to taste)
- 1/4 teaspoon turmeric or curry powder
- 1/2 teaspoon garam masala
Tempering
- 2 teaspoons grapeseed oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 2 cloves garlic, (minced)
- 1/4 teaspoon garam masala
- 1-2 teaspoons lemon juice, (adjust to taste)
- 1 tablespoon cilantro, (chopped, for garnish)
Special Equipment
Instructions
- Wash and rinse chana dal under cold running water.
- In an instant pot, place beans, tomato, water, salt, turmeric powder, and garam masala.
- Close the lid, set the valve to seal, press the manual button, select high pressure, and set the time to 12 minutes. Cook on high pressure for 12 minutes and then let pressure release naturally.
- Open the lid and stir.
- In separate small pan, heat oil over medium heat.
- Add cumin and mustard seeds and let crackle.
- Add chopped garlic and garam masala.
- Cook until garlic turns light golden brown.
- Remove pan from heat and add prepared tempering to the instant pot.
- Add lemon juice and stir well.
- Garnish with chopped cilantro and serve immediately with steamed rice.
