Punjabi chana dal recipe, just like my mom made growing up! This hearty, protein-packed, comforting dal is easy to make and perfect for a healthy dinner when served with rice.
2tablespoonsCilantro or coriander leaveschopped finely
For Tadka (Tempering):
1tablespoonOil
1teaspoonMustard seeds
1teaspoonCumin seeds
¼teaspoonHing (Asafoetida)
8-10Curry leaves
2Dried red chiliesstems and seeds removed
Instructions
Wash or rinse chana dal using regular tap water until the water is clear or not cloudy anymore.
Optional step: Soak in enough water for around 20-30 minutes. More soaking time will not hurt. Discard the soaking water once done.
To cook chana dal, turn on the instant pot with saute mode on. Add oil to the liner. Once it is hot add onion, ginger, garlic, and green chili. Sprinkle a little salt to speed up onion cooking process. Cook until the onion turns translucent and starts to soften.
Add tomatoes and mix. Cook until tomatoes start to soften.
Add turmeric powder, red chili powder, and coriander powder. Mix and cook for a minute.
Add drained, soaked dal with fresh water and remaining salt. Stir everything well.
Cover the instant pot with a lid and keep the valve to a sealing position. Pressure cook on manual (high pressure) for 10 minutes. (15 minutes for no soak chana dal).
Let the pressure release naturally. Once the pin drops, open the lid and stir the dal and check the consistency. If it’s too thick then you can add some hot water to adjust the consistency.
To make the tempering, heat the oil in a small tadka pan. Once hot add mustard seeds and let them splutter.
Then add cumin seeds and let them sizzle a bit.
Add hing, dried chilies, and curry leaves.
Immediately add this tempering to the dal.
Add garam masala. Squeeze the lime juice.
Mix everything well. Garnish with fresh cilantro and it is ready to serve.
Video
Notes
Soaking chana dal is not required. But it is recommended.
I prefer the soft dal that holds its shape. If you prefer the mushy version then you can cook it a few minutes more to make it mushy.
The water amount may vary depending on the dal consistency you prefer. The above measurements give medium-thick consistency. If you like it thin then add more water.
You see, everything is customizable. Adjust as per your and your family’s liking (soft or mushy, spicy or less spicy, thin or thick dal).
Stovetop pressure cooker:5 whistles on medium heat for soaked dal & 7 whistles for not soaked dal.