Instant Pot Split Chickpea Dahl

Instant Pot Split Chickpea Dahl

I’m OBSESSED with my instant pot! I’ve tried out a few recipes and I’m sold! Minimal prep time, hands off cooking and one pot is every mum (or dad’s!) dream! I was keen to try out my split chickpea Dahl recipe (Chana Dahl) in the instant pot as I usually rarely make it due to its lengthy cooking time!  

It’s also great for the littlest ones as its thick consistency is perfect for those still waiting on their teeth!

Chana Dal are brown chickpeas that have been split and then skinned/polished. They have quite a nutty flavour and pair beautifully with Indian spices. You can buy them online or in any Indian grocery store. They are a great source of plant based protein and fibre.

 

Prep: 10 mins

Pressurise: 10 mins

Cook: 12 mins

Serves: 2 adults & 2 toddlers 

Suitable From: 6 months + 

Can be frozen for 3 months  

What do you need?

  • 1 cup split chickpeas
  • 3 cups of water
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1/2 tsp asafoetida powder (optional)
  • 1 diced onion
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 5 chopped tomatoes
  • 1 tsp salt (omit for babies)
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • 1 heaped tsp garam masala powder
  • A squeeze of lime juice (optional)

 

Then...

  1. Soak the chana Dahl for a couple of hours in water. (If you omit this step, it may need a few minutes extra to cook in the instant pot).
  2. Set the instant pot to sauté mode and add the oil. When hot, add in the cumin seeds and asafoetida powder.
  3. After a minute or so, add in the onions, ginger and garlic and sauté until the onions soften.
  4. Pour in the chopped tomatoes, salt, turmeric, coriander powder and garam masala.
  5. Finally add in the lentils and 3 cups of water. Stir well.
  6. Close the instant pot lid with the vent in the sealing position.
  7. Switch to pressure cook mode (I believe this is called “manual” on older models) at high pressure for 12 minutes.
  8. After the pot beeps that it is finished cooking, let the pressure release naturally and then add in a good squeeze of lime juice.
  9. Serve with rice or flatbread.


STOVE TOP INSTRUCTIONS:

 

  1.  in a large pot add the soaked and rinsed  lentils and 2 1/2 cups of water. Stir will and bring to the boil. You may find you need a dash more water! 

  2. Heat the ghee/oil in another pan. When hot, add in the cumin seeds and asafoetida powder.
  3. After a minute or so, add in the onions, ginger and garlic and sauté until the onions soften.
  4. Pour in the chopped tomatoes, salt, turmeric, coriander powder and garam masala. Sauté until the sauce thickens.
  5. Pour the sauce into the cooked lentils and stir well. Squeeze in some lime juice and stir. 

 

  1. If you enjoyed this recipe do check out my eBook, Family Friendly Instant Pot which is packed with simple and easy recipes that will nourish your family from within!