30-Minute Pakistani Chana Dal
The 30-Minute Pakistani Chana Dal is a delightful instant pot recipe. It's perfect for a quick weeknight meal.
Servings: 1 person
Calories:
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.