This is the chana dal recipe you want to have ladled generously over rice or with pillowy naans to soak up that light tasting, hearty chanay ki daal. You can make it with or without soaking in the Instant Pot or with soaking Stove top. For a dhaba style dal chana fry check this masalaydaar favorite out.
The first time I had this daal it came in a bag. It blew my mind. We are BIG on daal in my family and I had had various kinds of moong, masoor, and even the dhaba style fry daals, but this looser, hearty, but not masala laden dal chana was one of the highlights of this daal lovers childhood trips to Swat in Northern Pakistan.
The Less is More Daal
Now I love a good dhaba style dal as much as the next person, but if you are looking for a chanay ki daal that soothes, and one that doesn't require a "double tarka" then you are in the right place.
This chanay ki daal is lighter on spices to let the flavour of the actual dal shine through. As always, friends, remember, the end notes are key to making the daal sing.
Dal ingredients are remarkably basic - salt, turmeric, coriander powder and this is once again a testament to the alchemy of spices. They are enough to add depth to the daal without overpowering it. The tomatoes add a little tang and cut some of the natural richness of the daal and the caramelized onions baghaar adds a beautiful layer of depth and umami.
Let's talk timing: Chana dal edition
Chanay ki daal is a tough one. Not like hard to make, but physically tough so it takes a little time to cook. Now ideally you always want to soak your chana dal, and for a minimum of 30 minutes, but life can get busy so here are some suggesting times for cooking chanay ki daal with and without an Instant Pot.
Please note that daal can vary so you may need to adjust timings!
- Chanay ki Daal Instant Pot (soaked for a few hours): 10 minutes on high pressure, natural release for 10 minutes and turn the vent to release steam
- Chanay ki Daal Instant Pot (unsoaked, just washed): 14 minutes on high pressure, then natural release all the way through
- Chanay ki Daal Stovetop (soaked for a minimum of four hours): 35-45 minutes
- Chanay ki Daal Stovetop (Unsoaked): not recommended because this can take well over an hour.
What do you serve with Chanay ki Daal
If you make this recipe do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @flourandspiceblog !
Chanay ki Daal Instant Pot / Stovetop - Pakistani Recipe
Ingredients
For the Daal Mix:
- 1 cup chana daal (split chickpeas) (soaked for a few hours, see notes for unsoaked)
- 2-4 cups water (2 for IP, 4 for Stovetop)
- 1-2 tomato finely chopped or 1-2 tbsp of Passata
- 1 tsp salt
- ¾ tsp red chilli powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- ¼ cup chopped cilantro
- lemon juice (according to taste)
- 2-3 green chillies, sliced or horizontally split
For the Baghaar/Tadka/Tempering:
- 3 tbsp neutral oil
- ½ onion thinly sliced
- 3-4 whole dried red chillies
- ½ tsp cumin seeds
Instructions
Instant Pot Chanay ki Daal Instructions
- Put the first seven ingredients into your instant pot and put on Manual, High Pressure for 10 minutes. Let the pressure naturally release, i.e. don't do anything until it releases on it's own (15-20 minutes). For unsoaked daal and stovetop timings are in the post.
- The daal should be tender but holding shape, mash lightly to thicken
- Put the IP on Saute, medium heat. Adjust thickness of daal according to preference - cook down to thicken, add water to thin.
- Add the cilantro, green chillies, a little lemon juice and adjust seasoning (I usually add more salt)
Stovetop Chana Dal Instructions
- Combine the first 7 ingredients in a pot and bring it them to a boil on medium high heat.
- Simmer partially covered on low heat for 35-45 minutes or until it holds its shape but is cooked through. Adjust water if needed.
- Once the daal is done, adjust thickness to liking by either drying out the daal or adding more water and then adjust seasoning and add in your cilantro, chilies, and lemon juice.
Baghaar/Tadka/Tempering
- Heat a lug of oil in a small frying pan
- When it shimmers add your sliced onions, whole red chillies and cumin seeds
- Brown the onions and the pour the baghaar over the cooked daal. Eat with roti or rice.
Rubina says
Solid 5/5 stars. Absolutely amazing. I made it missing a few ingredients (tomato, lemon, fresh cilantro) and it still turned out fire. I love you for Pakistani recipes, it makes me feel more connected to my dads culture. I don't just want to make any south Asian dish. I want Pakistani recipes. You always come through. Thank you!
Sarah Mir says
Wow Rubina! Thank YOU for this comment, especially the bit about Pakistani recipes! Means a lot!