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.
WHAT IS CHANA DAL?
The 30-Minute Pakistani Chana Dal, known as Split Desi Chickpeas in English, originates from North India and Pakistan. This delicious vegetarian recipe is a quicker version of the lentil recipe, made effortlessly in the Instant Pot. It’s a standout favorite in Pakistani cuisine, combining simplicity and flavor in every bite.
Chana Dal is widely popular in Pakistan and India just like Moong Masoor Dal and Whole Masoor Dal.
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. However, it's important to note that soaking is necessary and shouldn't be skipped.
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.
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.
WHAT TO SERVE WITH CHANA DAL?
Serve Chana Dal with some fresh chapati or naan. You can make some basmati rice. Lastly, have some green chutney on the side.
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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.
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