INSTANT POT EASY GUJARATI CHANA DAAL
Gujarati Chana Dal:
What makes this dal Gujarati is the omission of onion and garlic. We also add jaggery and tamarind paste to give the dal a sweet and sour flavour. This daal doesn’t need blending as it should be cooked yet every lentil holds it’s shape. ✓ Vegan and gluten-free ✓ High in protein and filling ✓ Easy to find ingredients ✓ Pantry/Cupboard staples ✓ Don’t need any fresh ingredients
What is Chana Dal?
Chana dal is also called Bengal gram. It is made from split black chickpeas that have the skin removed. Chana dal is versatile and can be used in making sweet dishes such as Mixed fruit and nut Puran Poli (sweet flatbread). Savoury recipes like Broccoli with Bengal Gram and Fenugreek seeds and Mixed Daal with Turnip Greens According to health experts, it is good for people who are suffering from diabetes as it’s GI value is 14. It is inexpensive and can be stored for a long time in the kitchen cupboards, also it is filling.
How to cook Chana Dal
Chana dal doesn’t need a long soaking time to cook like some lentils do. This is what makes it a good lentil to always have around as you do not need to prepare in advance for it. If you do have the prep time, then soak for at least 1 hour before as it will reduce the cooking time. Chana daal can be cooked in a stovetop pressure cooker very easily. First, soak lentils for half an hour to one hour. Add water and soaked lentils in the pressure cooker and cook for 3-4 whistles. If not soaked go for 5-6 whistles. Instant Pot – if the lentils are soaked you’ll only need 4 minutes to cook the daal if not 8 minutes.
To soak or not?
A big debate for many to soak or not lentils or beans. Because I have brought up in a South Asian family, we have been thought to soak the lentils and beans. We cheat sometimes when there is no time to soak but feel guilty doing it. There are many benefits for soaking the lentils or daal, it helps in digesting the protein. It saves energy, time and money as soaked lentils take less time to cook therefore less energy to burn and it saves money in the long run.
To make Gujarati Chana Daal you will need:
- Chana Daal 2. Spice Mix – red chilli powder, turmeric, ground cumin and coriander and garam masala (optional) 3. Jaggery – this is used to add sweetness and is added towards the end of cooking. You can also use sugar instead of jaggery 4. Imli paste – known as tamarind paste, if not available use lemon juice or amchoor powder. 5. Oil – try not to use very strong flavoured oil 6. Cumin seeds
How to make Gujarati Chana Dal in Instant Pot step by step
You can serve Chana Dal with round and soft gujarati rotlis, Ajwain Paratha or on a bed of plain boiled basmati rice or Ghee Rice for a perfect and filling vegetarian meal. It can serve as a side or a main.
Storage suggestions
Tip
You can use some fresh herbs such as coriander or finely chopped onion for amazing contrast. To add more creaminess or tanginess a swirl of plain thick yogurt works so well too. We ran out of the fresh coriander, so instead made another vaghar (tempering) using oil, cumin seeds and red dried chilli for photographic version.
More Daal/lentils recipes
● Traditional Gujarati Tuver Daal ● Gujarati Mug Nu Saak ● Chana Nariyal Daal – Bengal gram daal with coconut ● Hyderabadi Daal Do you like to read our blog? then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. you can find us on Twitter, Facebook, Instagram, Pinterest and Youtube Channel.
