Other Lentil Recipes on the blog: Moong and Masoor Dal, Maash Ki Dal, and Whole Masoor Dal.
WHAT IS CHANA DAL?
The 30-Minute Pakistani Chana Dal, also referred to as Split Desi Chickpeas in English, traces its roots to North India and Pakistan. Crafted for efficiency, this delectable Pakistani dinner recipe is prepared in the Instant Pot, offering a quicker rendition of the traditional recipe. Embracing its vegetarian essence, this Chana Dal variation stands as a delightful gem in Pakistani recipe books.
WHY SOAKING THE LENTILS IS IMPORTANT?
Immersing the lentils one hour is highly recommended, as it bestows not only ease in cooking but also significantly diminishes the required cooking duration. While I strongly advocate 1 hour soaking, I empathize with time constraints or occasional forgetfulness. Fret not, for even 15-30 minute of soaking proves beneficial. Nevertheless, it’s essential to emphasize that soaking is indispensable and cannot be overlooked.
INGREDIENTS YOU’LL NEED
Chana Dal- Known as split desi chickpea lentils, this particular variety boasts a unique identity, rendering it irreplaceable and incomparable to any other lentil. Whole spices- The infusion of whole spices imparts a comforting warmth and a plethora of delightful flavors to the food. Tomato- Among the rarest lentils, this variety stands as an exception, necessitating the addition of a tomato to achieve its distinctive taste.
HOW TO COOK CHANA DAL?
HOW TO STORE CHANA DAL?
Avoid freezing Chana dal, as it may result in an undesirable runny and soggy texture. Instead, opt for refrigeration, ensuring its optimal freshness for a delightful span of 3-4 days.
WHAT TO SERVE WITH CHANA DAL?
Serve Chana Dal with some fresh chapati or naan. You can make some basmati rice or cumin rice; lastly, have some green chutney on the side. Pair chana dal when hosting a party with Matar Pulao, Goat Karahi, and Achari Chicken.
Let’s Make Chana Dal!!!
