Punjabi chana dal recipe is fair, like my mother made growing up! This healthy, protein-packed, comforting dal is made with split Bengal gram, onion, tomato, and a few Indian flavors. It’s simple to make and idealize for a solid supper when served with rice.
❤️ You’ll Love This Chana Dal Recipe
Healthy & comforting feast: This makes a cozy homestyle feast when served with channeling hot moment pot basmati rice or pulao with a side of papad, kachumber serving of mixed greens, or mango pickle.
Leftover dal makes an extraordinary lunchbox. Pack a few rice and a serving of mixed greens in a isolated holder and warm in the microwave right some time recently having lunch.
Freezer neighborly: make a huge group of this moment pot chana dal recipe and solidify it in person parcels for later.
Simple to make: The strategy of making chana dal recipe is super straightforward, make normal Punjabi onion tomato masala, include dal, water, and weight cook. Once done, make hardening and blend in garam masala and lime juice. Super straightforward, indeed, tenderfoots can make it easily.
This can be made on a stovetop pressure cooker as well. See the subtle elements in the recipe card below.
🧾 Ingredient Notes
Here’s an image showcasing all the essential ingredients you’ll need to prepare a delicious and hearty chana dal dish. Each of these items is commonly found in most Indian households, making this recipe both accessible and authentic. From aromatic spices to wholesome lentils, everything you see plays a key role in creating the rich, comforting flavors that define this traditional favorite.
- Chana dal: This lentil is moreover known as part Bengal gram or part chickpeas. This takes a small longer to cook compared to other lentils like toor dal or moong dal. So it is prescribed to douse the dal sometime recently, cooking.
- Oil: To make this recipe vegetarian, I have utilized oil. But you can utilize ghee to include more flavor.
- Onion: For Indian cooking, I lean toward ruddy onion. But if you have yellow or white onion on hand at that point, you can utilize that as well.
- Ginger, Garlic: Here, I have naturally ground the ginger and garlic independently. Instep, you can smash them together in a little processor or utilizing a mortar and pestle. Or basically utilize prepared ginger garlic paste.
- Green chili: If pulverizing ginger and garlic at that point, pulverize green chilies along with them. Or utilize finely chopped green chilies.
- Tomatoes: For Indian cooking, I lean toward utilizing Roma or Plum tomatoes.
- Spice powders: Red chili powder, turmeric powder, and coriander powder are utilized. Garam masala is too utilized but that is included after weight cooking to hold flavor and aroma.
- Lime juice: A couple of teaspoons of lime juice advantages up the flavor so well. So, if it’s not too much trouble do not skip it.
- Tempering: It is made utilizing mustard seeds, cumin seeds, dried chilies, hing, and curry takes off. The tadka or hardening includes a decent flavor and smell to the chana dal recipe.
👩🍳 How To Make Instant Pot Chana Dal? (Stepwise)
Prep:
1) Begin by completely irrigating the chana dal under regular valve water. Use your hands to gently rub the dal while washing to help remove any face dust or contaminations. Continue irrigating and draining the water multiple times until the water runs clear and is no longer cloudy. This ensures that the dal is clean and free from any unwanted patches.
2) ( Optional but Recommended) For better texture and easier cuisine, soak the gutted chana dal in plenitude of fresh water. Let it sit unperturbed for roughly 20 to 30 minutes. However, you can extend the soaking time — indeed, an hour or two will not hurt and may further soften the dal, if you wish. After soaking, be sure to discard the sopping water and wash the dal formerly more before pacing with your form. This step enhances the dal’s cuisine quality and can help reduce cuisine time.
Making Chana Dal In Instant Pot:
1) Turn on the moment pot with saute mode on. Include oil to the liner. Once it is hot, include onion, ginger, garlic, and green chili. Sprinkle a small salt to speed up the onion cooking process.
2) Cook until the onion turns translucent and begins to soften.
3) Include tomatoes and mix.
4) Cook until tomatoes begin to soften.
5, 6) Include turmeric powder, red chili powder, and coriander powder. Blend and cook for a minute.
7, 8)Add depleted, splashed lentils with new water and remaining salt. Blend everything well.
9) Cover the moment pot with a top and keep the valve in a fixing position. Weigh cook on manual (tall weight) for 10 minutes. (15 minutes for no-douse chana dal).
10) Let the weight discharge actually. Once the stick drops, open the cover and mix the dal, and check the consistency. If it’s as well thick at that point, you can include a few hot water to alter the consistency.
11) To make the treating, warm the oil in a little tadka pan. Once hot, include mustard seeds and let them splutter.
12) At that point, include cumin seeds and let them sizzle a bit.
13) Include hing, dried chilies, and curry leaves.
14) Quickly include this treating to the dal.
15) Include garam masala.
16) Crush the lime juice.
17) Blend everything well. Decorate with new cilantro, and it is prepared to serve
💭Expert Tips For Chana Dal Recipe
- Soaking chana dal is not required. But it is recommended.
- I favor the delicate dal that holds its shape. If you favor the soft adaptation at that point, you can cook it a few more minutes to make it mushy.
- The water sum may change depending on the dal consistency you incline toward. The overestimations donate medium-thick consistency. If you like it lean at that point, include more water.
- You see, everything is customizable. Alter as per your and your family’s enjoyment (delicate or soft, fiery or less fiery, lean or thick dal).
🥣 Storage Instructions
- Chana dal can be conveniently stored and enjoyed over several days if handled properly. Once cooked, it will stay fresh in the refrigerator for about 3 to 4 days when kept in an airtight container. Be sure the container is sealed tightly to maintain its freshness and prevent any odors from other foods in the fridge from affecting the taste.
- If you’re planning to store it for a longer period, chana dal also freezes very well. You can freeze it for up to 3 months without any significant loss of flavor or texture. For easier use, consider dividing the dal into individual or family-sized portions before freezing. This makes it simpler to defrost only the amount you need at a time.
- When you’re ready to use the frozen chana dal, there are a couple of safe ways to defrost it. The best method is to transfer it to the refrigerator and let it thaw overnight. If you’re short on time, you can also leave it on the countertop for a few hours until it softens.
- To reheat, pour the thawed dal into a saucepan and warm it gently over medium heat until it’s heated through. You might notice that the texture has thickened during storage. If that happens, simply add a splash of water to reach your desired consistency while stirring occasionally.
🍽 How To Serve Chana Dal?
- Chana dal is a versatile and hearty dish that pairs beautifully with a variety of Indian staples. One of the most classic ways to enjoy it is by serving it with plain steamed rice or fragrant jeera (cumin) rice, which complements the earthy flavors of the dal perfectly. Alternatively, you can serve chana dal with Indian breads like soft rotis or flaky parathas for a comforting and satisfying meal.
- To create a well-rounded and wholesome dinner experience, consider adding a few flavorful accompaniments. A refreshing side like kachumber salad, made with finely chopped cucumbers, tomatoes, onions, and a hint of lemon juice, adds a crisp contrast to the warm dal. You might also include carrot sambharo, a mildly spiced Gujarati-style stir-fried carrot dish that brings in a touch of sweetness and crunch.
- To enhance the overall meal further, serve it with roasted papad for a crispy element and a selection of Indian pickles to introduce a tangy, spicy punch. These additions not only elevate the taste but also provide a beautiful balance of textures and flavors, turning a simple chana dal dish into a complete and delightful dinner spread.
