This variation of mixed dal was developed over a series of happy accidents and has become a household favorite. This version has more ginger and a smoother texture. It's made in the Instant Pot® and I've tried it with a variety of fats. When using coconut oil, it has sufficient flavor that I think the cilantro is unnecessary.

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Chickpeas:

Directions

Instructions Checklist
  • Combine water, chana dal, turmeric, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

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  • While chana dal is cooking, heat coconut oil in a skillet over medium heat until shimmering, about 2 minutes. Add onion and cook 30 seconds. Add ginger and garlic; cook 5 minutes. Add tomatoes, cumin, salt, and cayenne. Cook and stir for 30 to 60 seconds. Add water and stir to remove browned bits from the bottom of the skillet. Cook 2 minutes more.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Chana dal should be soft enough to be easily crushed by a spoon.

  • Transfer 1/3 to 1/2 of the cooked dal into the skillet with the onion mixture. Use an immersion blender to process until pureed. Mix in remaining dal and cook until heated through, 3 to 5 minutes more.

  • Top individual servings with cilantro.

Cook's Notes:

Chana dal is a small variety of chickpea native to India that has been split and skinned to cook more quickly. If seeking an America/European legume to substitute for chana dal, look for something small; a standard chickpea would be too large.

You can substitute ghee or another high-heat oil for the coconut oil, if you prefer.

Nutrition Facts

210 calories; protein 13g; carbohydrates 34.6g; fat 3.1g; sodium 794mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/14/2019
Will try this again with all of the ginger and tomatoes (I was a bit shorthanded). It was a bit thinner than I expected. Definitely use all of the salt recommended. Family liked it when it was served with a couple of chutneys on the side. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/22/2018
I loved this for a change. Next time I will personally season heavier but that could be a personal taste. We loved having our own personal Indian night at home. I made this along with Serendipity Bread (also on this site) which is a grilled flat bread. Yummy! Read More
Rating: 4 stars
06/14/2019
Will try this again with all of the ginger and tomatoes (I was a bit shorthanded). It was a bit thinner than I expected. Definitely use all of the salt recommended. Family liked it when it was served with a couple of chutneys on the side. Read More
Rating: 5 stars
08/21/2018
I found chana dal in my produce store so I knew I had to make this. Tasty and easy. I added spinach and a dollop of yogurt to a few servings of this.. delicious both ways. Will be good cold weather comfort food Read More
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