Instant Pot Chana Dal Recipe – Potato & Curry Leaf Filling

Last Updated on 4 months by Neha Deshmukh

Instant Pot Chana Dal Recipe – Potato & Curry Leaf Filling

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful dishes that don’t take all day to make. This Instant Pot Chana Dal recipe is a total lifesaver. It’s a wonderfully fragrant and satisfying dish, perfect as a side, a filling for dosas, or even enjoyed with some warm poori. I first made this when I was craving something my grandmother used to make, but needed a quicker route to that same deliciousness!

Why You’ll Love This Recipe

This Instant Pot Chana Dal is seriously a game-changer. It’s quick – ready in under 30 minutes! – and incredibly flavorful thanks to the simple yet powerful combination of chana dal, potatoes, and fresh curry leaves. Plus, the Instant Pot makes it practically foolproof. No more worrying about lentils not cooking through or sticking to the bottom of the pot. It’s easy enough for a weeknight meal, but special enough to impress guests.

Ingredients

Here’s what you’ll need to whip up this delightful chana dal:

• 1.5 tablespoon oil
• 0.5 teaspoon black mustard seeds
• 0.25 teaspoon hing (asafoetida)
• 2 teaspoons chana dal (split Bengal gram)
• 1 large yellow onion, chopped
• 1.5 inch ginger, grated
• 1-2 green chili, slit (adjust to your spice preference!)
• 15-20 curry leaves
• 0.5 cup water (plus extra if needed – see instructions)
• 3 large potatoes, diced
• 0.25 teaspoon turmeric powder
• 0.75 teaspoon salt (or to taste)
• 2 tablespoons chopped cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Chana Dal: This split Bengal gram is the star of the show! It has a lovely nutty flavor and holds its shape well. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets. About 100g of chana dal is roughly equivalent to 2 teaspoons.
• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth that’s essential in Indian cooking. A little goes a long way. It smells…interesting raw, but trust me, it transforms when cooked. If you’re new to hing, start with a tiny pinch and add more to taste.
• Curry Leaves: These fragrant leaves are a staple in South Indian cuisine. They have a citrusy, slightly bitter flavor that complements the chana dal beautifully. If you can find fresh curry leaves, definitely use them! Frozen are a good substitute if fresh aren’t available. My mom always says the more curry leaves, the better!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the “sauté” function on your Instant Pot. Once it’s hot, add the oil.
2. Add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
3. Add the hing (asafoetida) and the chana dal. Sauté for about a minute, until the dal starts to change color. This helps to toast the dal and bring out its flavor.
4. Now, add the chopped onion, grated ginger, green chili, and curry leaves. Cook for 2-3 minutes, stirring occasionally, until the onions soften. The kitchen should be smelling amazing right about now!
5. Pour in the water to deglaze the pot, making sure to scrape up any stuck bits from the bottom. If you’re using an 8-quart Instant Pot, you might need to add a little extra water – about ¼ cup more.
6. Add the diced potatoes, turmeric powder, and salt. Give everything a good stir.
7. Close the lid and set the Instant Pot to pressure cook on high for 4 minutes.
8. Once the cooking time is up, do a quick release of the pressure. Be careful of the steam!
9. At this point, you can lightly mash the potatoes if you prefer a creamier texture. I sometimes do, sometimes don’t – it’s up to you!
10. Stir in the chopped cilantro. If there’s any excess water, use the “sauté” function again to evaporate it until you reach your desired consistency.

Expert Tips

• Don’t overcrowd the Instant Pot. If you’re doubling the recipe, you might need to cook it in batches.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.

Variations

• Vegan: This recipe is naturally vegan!
• Gluten-Free: It’s also gluten-free.
• Spice Level: Adjust the number of green chilies to control the heat. You can also add a pinch of red chili powder for extra spice.
• Festival Adaptations: This chana dal is fantastic during vrat (fasting) periods, especially Navratri, as chana dal is often allowed.
• My Family’s Twist: My sister loves to add a squeeze of lemon juice right before serving for a little extra zing!

Serving Suggestions

This chana dal is incredibly versatile. Here are a few ideas:

• Serve it with poori (fried bread) or paratha (flatbread).
• Use it as a filling for dosa (South Indian crepes).
• Enjoy it as a side dish with rice and other Indian curries.
• It’s also delicious on its own as a light and satisfying meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

1. What is Chana Dal and can I substitute it with another lentil?

Chana Dal is split Bengal gram, a type of lentil with a nutty flavor. While you can substitute with another lentil like toor dal (split pigeon peas), the flavor and texture will be different. Chana dal holds its shape better, making it ideal for this recipe.

2. How do I adjust the spice level in this recipe?

Easy! Just adjust the number of green chilies. Remove the seeds for less heat. You can also add a pinch of red chili powder if you like things extra spicy.

3. My Chana Dal is too watery – how do I fix it?

No problem! Simply use the “sauté” function on your Instant Pot to evaporate the excess water until you reach your desired consistency.

4. Can I make this recipe without an Instant Pot?

Yes, you can! You’ll need to cook the chana dal and potatoes in a regular pressure cooker or a pot on the stovetop. It will take longer, about 30-40 minutes in a regular pressure cooker.

5. What are the health benefits of including Chana Dal in my diet?

Chana Dal is a great source of protein, fiber, and iron. It’s also low in fat and cholesterol. It’s a really nutritious addition to any diet!

6. What is Hing (Asafoetida) and why is it used in Indian cooking?

Hing is a resin with a pungent aroma that adds a unique savory flavor to Indian dishes. It’s often used in lentil dishes to aid digestion and enhance flavor.