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I've been perfecting my chana dal recipe for years, and this Instant Pot version is a game-changer. Imagine coming home to aromatic spices wafting through your kitchen, promising a comforting meal in no time. This dish combines tender split chickpeas with a flavorful blend of onions, tomatoes, and ginger, creating a hearty and satisfying meal. Whether you're new to Indian cuisine or a seasoned pro, my foolproof method will have you whipping up restaurant-quality dal in your own kitchen. Let's dive into this mouthwatering recipe!
Ingredients for Delicious Chana Dal
- Chana dal: Split chickpeas that provide protein and fiber, essential for a hearty and nutritious dal recipe.
- Oil: Adds richness and flavor to the dish, enhancing the overall taste and texture of the chana dal.
- Cumin seeds: Imparts a warm, earthy flavor and aroma, elevating the taste profile of the chana dal.
- Onion: Adds sweetness and depth of flavor, creating a savory base for the chana dal recipe.
- Tomatoes: Bring acidity and freshness to the dish, balancing the richness of the dal with a tangy flavor.
- Ginger: Adds a zesty kick and warmth to the dish, enhancing the overall flavor profile of the chana dal.
- Garlic: Provides a pungent and aromatic flavor, adding depth and complexity to the chana dal recipe.
- Green chili: Adds heat and a spicy kick to the dish, balancing the flavors and adding a touch of heat.
- Turmeric powder: Adds a vibrant color and earthy flavor, as well as anti-inflammatory properties to the chana dal.
- Garam masala: A blend of spices that adds warmth and depth of flavor, giving the chana dal its signature taste.
- Cilantro: Fresh herb that adds a pop of color and a burst of freshness, enhancing the overall presentation and flavor.
Read more: Instant Pot Dal Recipe: Simple & Flavorful
Essential Tools for Making Chana Dal in an Instant Pot
- Instant Pot: Essential for pressure cooking the chana dal quickly and efficiently.
- Pan: Used for sautéing the onions, tomatoes, and spices to enhance the flavor of the dish.
Instant Pot Chana Dal Recipe: Simple & Flavorful
This Instant Pot Chana Dal recipe is a simple and flavorful dish made with split chickpeas, spices, and fresh herbs. Perfect for a quick and nutritious meal.
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Equipment
- Instant Pot
- Pan
- Spatula
Ingredients:
Main Ingredients
- 1 cup chana dal (split chickpeas)
- 3 cups water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 inch ginger, grated
- 3 cloves garlic, minced
- 1 green chili, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- to taste Salt
- Fresh cilantro for garnish
Instructions:
- Rinse the chana dal under running water until the water runs clear.
- In the Instant Pot, add the chana dal, water, and a pinch of salt. Close the lid and set the vent to sealing. Cook on high pressure for 12 minutes.
- Once done, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
- In a separate pan, heat oil and add cumin seeds. Once they splutter, add onions and sauté until translucent.
- Add ginger, garlic, and green chili. Sauté for a minute.
- Add tomatoes, turmeric powder, garam masala, and salt. Cook until the tomatoes are soft.
- Add the cooked chana dal to the tomato mixture and mix well. Adjust the consistency by adding water if needed.
- Garnish with fresh cilantro and serve hot with rice or roti.
Notes:
This dish pairs well with steamed rice or fresh roti. Adjust the spice level by adding more or less green chili.
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 15gFat: 5gSaturated Fat: 1gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 4mg
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Preparing Chana Dal Ahead of Time and Freezing Tips
Make Ahead Instructions
- Prepare the chana dal as per the recipe.
- Let it cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the chana dal to cool down entirely.
- Transfer it to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
Adding a small amount of apple cider vinegar while cooking chana dal can help enhance its flavor and add a subtle tanginess to the dish.
Common Questions About Making Instant Pot Chana Dal
FAQ:
Can I use whole chickpeas instead of split chickpeas for this recipe?
Yes, you can use whole chickpeas, but the cooking time will need to be adjusted as they take longer to cook than split chickpeas.
How can I make this recipe spicier?
To make this recipe spicier, you can increase the amount of green chilies or add some red chili powder according to your preference.
Can I make this recipe without an instant pot?
Yes, you can make this recipe on the stovetop. Simply cook the soaked chana dal in a pot until they are soft, then proceed with the rest of the recipe as mentioned.
Is it necessary to soak the chana dal before cooking?
It is recommended to soak the chana dal for at least 30 minutes before cooking to help reduce the cooking time and aid in digestion.
Can I freeze the leftovers of this dish?
Yes, you can freeze the leftovers of this chana dal recipe. Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months.
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