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Chana Daal
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Chanay ki Daal Instant Pot / Stovetop - Pakistani Recipe

A simple Pakistani daal recipe that requires a few ingredients for healthy every day comfort food. Instant Pot and Stove top timings for your convenience!
Course Main Course, side
Cuisine Indian, Pakistani
Prep Time 5 minutes
Servings 6
Author Sarah Mir

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. 

Notes

I like this daal best with one tomato, but feel free to add the second!
soaked daal is better from an absorption and cooking perspective. At a minimum aim for a 30 minute hot water soak, but if time is not on your side then pressure cook for 14 mintues and let it natural release all the way through. Stove top unsoaked dal can take well over an hour to cook.