Have you ever wondered how to make Instant Pot chana dal? Let me show you how simple and quick it is to prepare these tender, split chickpeas in your Instant Pot or other electric pressure cooker.
Chana dal yields an exceptionally smooth, creamy texture that makes excellent hummus and a versatile base for many dishes. It’s also a nutritious, budget-friendly addition to a healthy eating plan.
What is Chana Dal
Chana dal is peeled, split chickpeas. Common in Indian and Middle Eastern cooking, these little legumes cook to a soft, creamy consistency and add protein, fiber, and nutrients to soups, dips, and baked goods.
How I Use Chana Dal
I often blend chana dal into hummus as a low-fat, energizing snack for veggies. Watch added fats if you’re following specific dietary guidelines. Chana dal also makes a smooth sandwich spread, and its texture works well in cakes, cookies, and other dips where a finer bean texture is desirable.
How Chana Dal Is Different
Because chana dal is peeled before splitting, it blends more smoothly than many canned beans and has a milder flavor without a strong “beany” aftertaste. It’s widely available at local markets and is an economical pantry staple.
The Instant Pot
This recipe is written for smaller batches and will work well in 6-quart or 3-quart Instant Pot models or comparable electric pressure cookers.
A caution about cooking foamy ingredients in an electric pressure cooker:
Do not fill your pot more than half full.
Foaming ingredients such as chana dal expand and require extra headspace to prevent clogging the vent or creating a messy spray. Always follow natural pressure release when recommended to avoid spills and damage to your cooker.
To Soak or Not To Soak
Soaking chana dal helps reduce cooking time, limits foaming during pressure cooking, and can make legumes easier to digest. I have soaked chana dal for as little as 1 hour and for 7+ hours depending on timing. If you soak for an extended period, the dal will cook very quickly—2–3 minutes on high pressure can be sufficient—but I typically use 8 minutes to ensure everything is fully tender.
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How To Make Instant Pot Chana Dal
- 1 cup chana dal
- 6 cups water (divided)
- Place 1 cup of chana dal in a glass or other nonreactive container and cover with 3 cups of water.
- Allow to soak for 1–7 hours.
- Drain and rinse the dal thoroughly.
- Put the chana dal in the Instant Pot liner.
- Add an additional 3 cups of water to the pot.
- Secure the lid, lock into place, and set the valve to sealing.
- Select Manual or Pressure Cook and set the time to 8 minutes on high pressure.
- When the cooking time ends, allow the dal to naturally release pressure for 15 minutes before opening the valve and removing the lid.