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You will find chana dal stocked up in tins or jars in most Indian kitchens and it is a rich and health source of protein and fibre. They are also rich in antioxidants and is know to help keep a healthy heart by regulating and lowering blood pressure. Also, it is a great vegetarian option for people seeking a low-carb diet or foods to help with diabetes.

These lentils come from black chickpeas (kabuli chana) and once cooked, has a creamy and nutty flavour. This recipe is prepared similar to my North Indian household, which has classic Punjabi influences. Adding ghee and other vegetables may alter the nutrition profile of this dish so I will show you how to cook the plain lentils. You should be able to use this base recipe and alter it to your own requirements, or follow the recipe for the Punjabi tadka and enjoy the spice of India.

How to Cook Chana Dal | Split Lentil Chickpeas

Cooking Lentils in a Stovetop Pressure Cooker

1. Rinse the lentils well under running water 3-4 times and drain well

2. Add chana dal to a pressure cooker and add 1/4 tsp turmeric and 1/2 tsp salt

3. Add 3 cups of water, the ratio of lentils to water is 1 : 3

4. Pressure cook the lentils for 7-8 minutes on medium-high heat and let pressure release naturally.

Cooking Lentils in a Pot or Pan

1. Rinse the lentils well under running water 3-4 times and drain well

2. Add chana dal to a pressure cooker and add 1/4 tsp turmeric and 1/2 tsp salt.

3. Add 4 cups of water, the ratio of lentils to water is 1 : 4

4. Bring the water up to a boil, cover and cook on medium heat for 45 minutes to 1 hour or until softened.

Cooking Lentils in an Instant Pot

1. Rinse the lentils well under running water 3-4 times and drain well

2. Add chana dal to the Instant Pot and add 1/4 tsp turmeric and 1/2 tsp salt.

3. Add 4 cups of water, the ratio of lentils to water is 1 : 4

4. Set the Instant Pot to Pressure Cook mode, and change the Instant Pot to Sealing mode and cook for 12 minutes. Let pressure release naturally.

Temper the Dal with a Punjabi tadka

1. Heat a pan on medium and add ghee. Add in a pinch of hing and cumin seeds and let them crackle until reddish brown. Then add in the onions and sauté until they are soft and translucent, about 3-5 minutes.

2. Add garlic and cook for two more minutes. After, add in the tomatoes and chillies and a pinch of salt to help cook the tomatoes. Cook this mixture until the tomatoes are completely broken down. 

3. After the tomatoes have become soft, add all of the remaining spices into the tomato mixture and stir this mixture in the pot containing the dal.

Watch How to Make Instant Pot Maseladar Chana Dal Tadka Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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