Instant Pot Pakistani Chana Dal

A spotlight search on my Mac for the words ‘chana dal’ yields 7 different recipe results. It’s one of those dals I’ve tried many different versions of, whether for variety or just to get closer to “the best”. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! This recipe for Instant Pot Chana Dal is one I’ve fretted and fussed over quite a bit. I wanted a recipe that takes almost no effort to make except for a simple tadka and garnishing, yet still has depth in flavor. This is a forgiving recipe so feel free to adapt it to taste and ingredients!

What is Chana Dal?

Chana dal/daal, also called split Desi chickpeas (garbanzo beans) or split yellow gram, is a type of lentil/dal that’s very popular in Pakistani and Indian cuisine. Though ‘chana‘ directly translates to ‘chickpea‘, these chickpeas are a different variety than the ones we’re used to in America (Ex: Chana Masala or Chana Pulao). Instead of a thin layer of skin, yellow split Desi chickpeas have a dark outer skin, which is removed (husked) and then split in half. In their whole form, they’re ‘Kala Chana’. In Pakistani cuisine, there are two common ways to make chana dal: The first is the drier, dhaba (roadside) style chana dal which you eat with roti or naan. The second is a soupier, everyday chana dal served with either roti or rice. This recipe is a cross between both. More Lentil and Legume Recipes: Rajma, Chana Masala, Easy Pakistani Haleem and Dahi Bhalla.

Do you have to soak Chana Dal?

Pre-soaking helps beans and lentils become easier to cook and digest, so it’s a good idea to soak it if you’re concerned about that. Otherwise, you don’t have to soak chana dal. I’m terrible at soaking, and have developed this recipe to require no soaking so you can grab it and start prepping.

How to make Chana Dal in the Instant Pot

Traditionally, chana dal is cooked in a pot or pressure cooker, and then finished off with a tadka (tempering). I tried making this a one-pot Instant Pot recipe but I found I preferred it with the tadka at the end. Note: If you’re new to the Instant Pot or just want to learn how to use it for Indian & Pakistani cooking, please check out my guide on How To Use The Instant Pot For Indian And Pakistani Cooking.

To make this chana dal in the Instant Pot, you simply:

Adding Ginger to Dal

Ginger is often added to foods that are harder to digest to help aid in digestion. If you prefer not to garnish with julienned ginger, you can add crushed ginger along with garlic to the tadka, or omit it altogether.

Tips for making Pakistani Chana Dal in the Instant Pot

Turn on your Instant Pot to Low Sauté while you’re preparing the tadka. That way, it can heat up and start reducing down before you add the tadka. If you add the tadka while the dal isn’t simmering, you’ll just have to cook it together longer (plus miss out on the sizzle). If your dal has been sitting around in the pantry for a long time, it may take longer to cook. If you soak it, reduce the cook time depending on how long you soak it. I’d suggest cooking for at least 18 minutes regardless. Dals are often combined in Pakistani cuisine. Sometimes I add ¼ cup masoor dal to ½ cup chana dal. Depending on the type of chana dal you have, you may not need to pressure cook for the full 22 minutes in this recipe. If your dal needs less time, try decreasing the cooking time to 15 or even 10 minutes. If it’s a particularly tough dal, you may need to cover and pressure cook again for 3 minutes.

How to make this Pakistani Chana Dal on the stovetop

I haven’t prepared this particular recipe on the stovetop, but I’ve cooked chana dal over the stovetop many times. Here’s what I suggest:

Chana Dal Serving Suggestions

Since this chana dal is creamy, and not too wet or dry, you can serve it with both rice or any type of bread such as roti or naan. Kachumber Salad or fresh, crunchy vegetables such as sliced onions, carrots, or cucumbers are ideal alongside dal to add crunch and texture. I also love serving this dal with achaar.