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For the ideal bowl of soul-warming comfort, look no further than chana dal. Hearty and tender split chickpeas absorb the toasty goodness of an aromatic, deeply flavorful broth, which is complimented by a bright yogurt topper. One taste is all it takes to become enamored with the way toasted cumin seed and curry powder, balanced with a handful of other spices and aromatics like turmeric and fresh ginger, infuse chana dal with dynamic flavor and a gloriously golden color. The Instant Pot makes easy work of preparing this classic Indian dish, making it a perfect vegetarian recipe to add into your meal-prep rotation. Dried split chickpeas can be found at specialty Mediterranean markets as well as online

Robby Melvin
Recipe by MyRecipes

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Credit: Caitlin Bensel; Prop Styling: Christina Daley; Food Styling: Robby Melvin

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
Serves 6 (serving size: 1 cup soup, 2 tsp. yogurt sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak Chana Dal in water for 30 minutes. Drain and rinse until water runs clear. Set aside.

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  • Select SAUTE setting on an Instant Pot. Select HIGH temperature setting, and allow to preheat. Add olive oil. Add cumin seeds; cook, stirring often, until lightly toasted and aromatic, 3 minutes. Stir in onion, bell pepper, ginger, and garlic, and cook 2 minutes. Add tomatoes, curry, coriander, turmeric, and 1 teaspoon of the salt, and cook 1 minute. Add chana dal and stock; lock lid in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 14 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins).

  • Carefully turn steam release handle to VENTING position, and let steam fully escape (this will take 2 to 3 minutes). Meanwhile stir together yogurt, cilantro, lime juice, and remaining 1/4 teaspoon salt.

  • Remove lid from cooker. Top each serving of Chana Dal with a dollop of yogurt sauce.

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