Chana dal is made with dried split chickpea in a pressure cooker or Instant Pot. I do not know which of my dals I like better Chana dal or Afghani dal. They are both delicious. Chana dal is a little more time consuming but not much. This time I had bought a can of petite diced tomatoes with jalapeños by accident. It was a very happy accident as it gave our meal a little more spiciness. I think I’ll add my mistake in the future!

Chana dal on rice with zucchini and cabbage

Chana Dal

Ingredients
1 cup Split Chickpeas
2 cups Water for soaking
2 tsp. Oil
1 tsp Cumin seeds
3/4 cup Onion diced
1/2 tbsp Ginger minced
3 cloves Garlic minced
1 can petite diced tomatoes with jalapeños (or plain)
1.5 cups Water for cooking
1 tbsp Lime juice
Spices
1 tsp Salt
1/4 tsp Ground Turmeric
1/2 tsp Red Chili powder
1 tsp Coriander powder
Cilantro

Instructions
Soak split chickpeas in the water for soaking for 30 minutes.
Start the instant pot in sauté mode and heat oil in it. Add cumin seeds.
Once the cumin seeds start to change color, add the onions, garlic, ginger and saute for 2 minutes.
Add tomatoes and spices and stir them well. Drain split chickpeas and add along with water for cooking. Stir it all up. Set to pressure cook for 15 minutes and close the lid with vent in sealing position.
After the instant pot beeps, let the pressure release naturally. Add lime juice and give a good stir.
Garnish with cilantro and serve over rice.