Each type of lentil has its own unique appeal, and this blog explores the process of creating the perfect 30-Minute Pakistani Chana Dal. Simple and ideal for a weeknight meal, this dish is both enjoyable to make and incredibly satisfying to eat.
Not everyone can make a good Chana Dal, right?! In my house, food is basically a competition. I’m known as the “Queen of Karahi,” and my dad proudly calls himself the “King of Chana Dal.” We give ourselves these titles all the time—it’s kind of our thing.
One weekend, we decided to settle it once and for all. I made my famous Mutton Karahi, full of bold flavors and that perfect balance of spice. My dad, of course, brought his A-game with his Chana Dal. The whole house smelled amazing—like a mix of sizzling masala.
When it was finally time to eat, my family gathered around the table like judges on a cooking show. Everyone took a bite of each dish, trying to act serious but clearly loving both. My mom said my Karahi had the best flavor, but my dad’s Chana Dal had the perfect texture. In the end, we couldn’t pick a winner—so we just laughed, declared it a tie, and kept teasing each other about who’s really the best cook.
Honestly, that’s what I love about my family. Cooking isn’t just about food—it’s how we compete, connect, and make memories together.
WHY SOAKING THE LENTILS IS IMPORTANT?
Soaking the lentils for an hour is highly recommended, as it makes cooking easier and reduces the overall cooking time. While I strongly suggest soaking for an hour, I understand that time may be tight or you might forget. Don't worry—soaking for just 15-30 minutes still helps.
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.
Then 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 can cause a runny and soggy texture. Instead, refrigerate it to keep it fresh and enjoyable for 3-4 days.
Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
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
- 1 tsp kosher salt or as needed
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.
Leave a comment & rate this recipe