Instant Pot Chana Dal
Vegan Chana Dal made in the instant pot! Serve it over boiled rice for a comforting meal.
158 grams, also known as split garbanzo beans
140 grams, chopped
1.5 - 2
or to taste
+ 1/8 teaspoon turmeric powder
red chili powder/cayenne pepper
use any oil of choice
3-4 grams, finely chopped
also known as asafoetida (make sure it's gluten-free if following a GF diet)
dried red chilies
1-2 teaspoons lemon juice, adjust to taste
1 tablespoon chopped cilantro, for garnish
Place the first 7 ingredients in the Instant Pot.
Close the lid, set valve to sealing. Press the manual button and then select high pressure and set time to 12 minutes.
Cook on high pressure for 12 minutes and then let the pressure release naturally (NPR). [Note: you can soak the chana dal for an hour and then do high pressure for 7-8 minutes only].
Open the lid and give a stir. Press the "keep warm/cancel" button and then press the "saute" button.
Meanwhile heat oil in a pan on stove-top on medium heat.
Add cumin and mustard seeds and let them crackle. Add hing, chopped garlic and dried red chilies (break red chilies into 2 for extra spice).
Cook till garlic turns light golden brown. Remove pan from heat and add the prepared tempering to the IP.
Give a good stir. You may also mash some dal with back of your spoon at this point.
Add lemon juice and cilantro and serve chana dal with rice.
Use a combination of ghee (clarified butter) and oil in the tempering for extra flavor. Keep in mind though, ghee isn't vegan so if you wish to keep this recipe vegan, don't use ghee.
Use gluten-free hing if you are following a GF diet.
Break both the dried red chilies into small pieces to make the dal spicier. I broken only 1 and left the other as such.
Get recipe at: https://www.cookwithmanali.com/instant-pot-chana-dal/