Instant Pot Chana Dal
This flavourful Indian dish made from split chickpeas is sure to spice up your life
Prep Time10 mins
Pressure Cook Time12 mins
Servings: 2
Equipment
- Instant Pot
Ingredients
- 3/4 cup chana dal (split chickpeas/garbanzo beans)
- 2 tsp oil
- 2 cloves garlic minced
- 1-2 dried red chilies
- 1/2 tsp cumin seeds
- 1/4 tsp mustard seeds
- 7 oz fire roasted tomatoes (or one fresh tomato, diced)
- 1 1/2 cups water
- 3/4 tsp salt
- 1/4 + 1/8 tsp turmeric powder
- 1/4 tsp cayenne pepper (omit if want milder)
- 1/2 tsp garam masala
For Serving (Optional)
- fresh coriander/cilantro
- lemon juice
- Basmati rice
- naan bread
Instructions
- Turn Instant Pot to Saute mode and heat 2 tsp of oil
- Saute the cumin seeds and mustard seeds until they begin to crackle
- Add minced garlic and dried chilies, cook until garlic starts to brown
- Stir in tomatoes and turn off Saute function
- Add water, dried spices, and chana masala to the pot. Stir well.
- Put on the lid, turn the knob to Sealing, and set to High Pressure for 12 minutes
- At the end of the time, allow to naturally pressure release for at least 10 minutes before venting
- Stir well before serving over rice. Top with squeeze of lemon and fresh coriander/cilantro