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
Β 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
- ΒΎ tsp red chilli powder
- Β½ tsp coriander powder
- ΒΌ tsp turmeric powder
- ΒΌ 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
- Β½ onion thinly sliced
- 3-4 whole dried red chillies
- Β½ 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.Β
Sohnia says
Delicious and so easy to make!! Thank you for sharing easy recipes!
Sarah Mir says
Thank YOU Sohnia for your review! Appreciate it so much!
Khadija Asangani says
Can I make this in a regular pressure cooker? If so, how much time?
Sarah Mir says
Hello Khadija! I haven't used a regular pressure cooker for those in a long time, but I believe you need to cook it for 5-6 whistles!
Maryam Ejaz says
So I made it and it was super easy and delish! Loved it π
Sarah Mir says
amazing thank you so much!
Maryam Ejaz says
Okay let me just tell you I read the post "just like that". I'm usually in such a hurry when searching for recipes that I almost ALWAYS click jump to recipe. So by mistake I started reading and LOVED EVERY bit of your writing. So relatable and honest and homely. I'm about to make this daal your way minus the long soaking time. So I'll let you know how it turns out π in any case I'd be returning to your blog to read up and try more stuff Insha Allah.
Sarah Mir says
ohmigod maryam I can't say what it meant to read that! thank you!!!!
Maha says
OMG. I didn't even read past the first paragraph and just had to comment that my own love of Chanay ki daal stems from a trip to Shogran where we had the most delicious meal of chicken karhai and chanay ki dal at a dhaba near the place where we stayed. Best coincidence ever π
sarahjmir@gmail.com says
Absolutely! There is nothing in the world like that thhailay wali daal!!!!
Mughal says
Awesome daal recipe but if you add one tea spoon of garam masla will enhance its taste and aroma.
sarahjmir@gmail.com says
Great tip thank you!!
Elan says
Do i need an instant pot to make this?
sarahjmir@gmail.com says
The instant pot makes it quicker, but you can absolutely soak the daal for a few hours overnight and then cook on low heat till tender!
Priya says
This recipe turned out lovely. Thank you for sharing.
sarahjmir@gmail.com says
THANK YOU for taking the time to tell me! I appreciate it so very much!
Omar says
I love instant recipes! I made it last night and it was so good, the only thing I did different was to add ginger/garlic. BTW quick question, what ingredients do you recommend if I want to make more, like maybe 2 cups of chana daal?
sarahjmir@gmail.com says
Hi Omar! I am so glad you liked it and ginger/garlic is definitely a great way to amp up the flavour. If you are doubling the quantity then I'd 1.5 times the remaining ingredients and see how it goes. You can always adjust later, but if they are too strong to start off then it's harder to fix!
Eraj says
Lol hey I do love me some good daal, especially the dhaba achari daal variety back from the I.I. Chundrigar Road days! If I recall correctly, that used to be chanay ki daal. This post Diddd take me back to that, though I admit I tot distracted by the IP :p
Eraj says
Got, not Tot. Sheesh.
And I love the idea of using passata π
sarahjmir@gmail.com says
You know what the only daal I had in my chundrigar time was the bland stock exchange ki daal that I used to have to compensate for all my indulging in United ki Biryani!
Eraj says
I am beginning to crave - not the daal - the Insant Pot! I am at work fantasizing about how easy it would be to make Haleem in that thing π
Seriously - if you try that do let me know!!
sarahjmir@gmail.com says
fine fine don't crave daal - not going to say anything about you being broken, nope not at all. lol
while I haven't used the instant pot to make haleem lots of people to do!
Smitha says
This looks delicious!
sarahjmir@gmail.com says
Thank you Smitha!!!
salmadinani says
I'm staring to feel like I am missing out without an instant!!
sarahjmir@gmail.com says
you are. lol
Saera Ahmad says
Thank you so much for this recipe! Love Chanay ki Daal & canβt wait to try it in my IPπ
sarahjmir@gmail.com says
I kinda posted this one for you! But more are coming!
fatema says
I can't wait to try out this recipe in my Instant Pot! Thanks for sharing π
sarahjmir@gmail.com says
My pleasure (really, I kinda love eating chanay ki daal hehehe). Do let me know if you try it!