Each lentil variety boasts its distinct charm, and this blog post delves into the captivating journey of crafting the perfect 30-Minute Pakistani Chana Dal. With its simplicity and suitability for a weeknight meal, preparing this delightful dish becomes an enjoyable and satisfying culinary experience.
Other Lentil Recipes on the blog: Moong and Masoor Dal, Maash Ki Dal, and Whole Masoor Dal.
WHAT IS CHANA DAL?
The 30-Minute Pakistani Chana Dal, also referred to as Split Desi Chickpeas in English, traces its roots to North India and Pakistan. Crafted for efficiency, this delectable Pakistani dinner recipe is prepared in the Instant Pot, offering a quicker rendition of the traditional recipe. Embracing its vegetarian essence, this Chana Dal variation stands as a delightful gem in Pakistani recipe books.
WHY SOAKING THE LENTILS IS IMPORTANT?
Immersing the lentils one hour is highly recommended, as it bestows not only ease in cooking but also significantly diminishes the required cooking duration. While I strongly advocate 1 hour soaking, I empathize with time constraints or occasional forgetfulness. Fret not, for even 15-30 minute of soaking proves beneficial. Nevertheless, it's essential to emphasize that soaking is indispensable and cannot be overlooked.
INGREDIENTS YOU'LL NEED
- Chana Dal- Known as split desi chickpea lentils, this particular variety boasts a unique identity, rendering it irreplaceable and incomparable to any other lentil.
- Whole spices- The infusion of whole spices imparts a comforting warmth and a plethora of delightful flavors to the food.
- Tomato- Among the rarest lentils, this variety stands as an exception, necessitating the addition of a tomato to achieve its distinctive taste.
HOW TO COOK CHANA DAL?
Add onion and oil. sauté the onion until it's lightly golden in color.
Next add whole spices.
Add ginger garlic paste.
Add tomato.
Next add salt and powder spices.
Add green pepper.
Add the lentil.
Add water.
Pressure.
It should look like this.
Prepare the tempering.
Add tempering with ginger and along with Garam Masala powder.
HOW TO STORE CHANA DAL?
Avoid freezing Chana dal, as it may result in an undesirable runny and soggy texture. Instead, opt for refrigeration, ensuring its optimal freshness for a delightful span of 3-4 days.
WHAT TO SERVE WITH CHANA DAL?
Serve Chana Dal with some fresh chapati or naan. You can make some basmati rice or cumin rice; lastly, have some green chutney on the side. Pair chana dal when hosting a party with Matar Pulao, Goat Karahi, and Achari Chicken.
Let's Make Chana Dal!!!
30-Minute Pakistani Chana Dal
Equipment
- Instant Pot
Ingredients
- 1 cup chana dal split desi chickpeas
- ¼ cup onion
- 1 medium onion finely sliced
- 1 medium tomato chopped
- 2 tbsp ginger garlic paste
- 1 green chili pepper
- ¼ tsp Garam Masala powder
Whole spices
- 1 cinnamon stick
- 4 cloves
Powdered spices
- ¾ tsp red chili powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
Tarka/Tempering
- ¼ cup olive oil
- ½ tsp cumin seeds
- ¼ tsp red chili powder
Garnish
- ¼ tsp Garam Masala powder
- ½ inch ginger julienne
Instructions
- Soak the lentil for a hour.
- Drain the water and set aside.
Chana Dal
- In the Instant pot, on sauté mode. Add oil and let it heat up.
- Add onion and saute it until golden.
- Next add whole spices and ginger garlic paste.
- Mix it up.
- Add tomato and mix well.
- Next add salt and powdered spices and mix.
- Add green pepper and mix.
- Next add lentil and give it a mix.
- Add ½ cup water and mix well.
- Seal the lid.
- Select pressure, pressure it for 18 minutes.
- Vent out the steam.
Tempering
- On a stove, in a fry pan, on medium heat, add oil and let it heat up.
- Add cumin seeds and red chili powder
- Mix it for 30 seconds.
Back to the Chana Dal
- Pour the tempering over the dal.
- Add fresh ginger and Garam Masala Powder.
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