The Instant Pot Trick That Makes Chana Dal Taste Like It Simmered All

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You will find chana dal stocked up in tins or jars in most Indian kitchens and it is a rich and healthy source of protein and fiber. They are also rich in antioxidants and is known to help keep a healthy heart by regulating and lowering blood pressure. Also, it is a great vegetarian option for people seeking a low-carb diet or foods to help with diabetes.

Dried yellow chana dal lentils pouring from a glass jar onto a pile of split peas

Handful of dried yellow chana dal split peas held in palm above a glass jar filled with the ingredient.

These lentils come from black chickpeas (kabuli chana) and once cooked, has a creamy and nutty flavor. This recipe is prepared similar to my North Indian household, which has classic Punjabi influences. Adding ghee and other vegetables may alter the nutrition profile of this dish so I will show you how to cook the plain lentils. You should be able to use this base recipe and alter it to your own requirements, or follow the recipe for the Punjabi tadka and enjoy the spice of India.

How to Cook Chana Dal | Split Lentil Chickpeas

Cooked chana dal tadka in a steel pot garnished with cilantro, alongside uncooked yellow split peas on a grey surface.

Cooking Lentils in a Stovetop Pressure Cooker

Rinse the lentils well under running water 3-4 times and drain well
Add chana dal to a pressure cooker and add 1/4 tsp turmeric and 1/2 tsp salt
Add 3 cups of water, the ratio of lentils to water is 1: 3
Pressure cook the lentils for 7-8 minutes on medium-high heat and let pressure release naturally.

Cooking Lentils in a Pot or Pan

Rinse the lentils well under running water 3-4 times and drain well
Add chana dal to a pot and add 1/4 tsp turmeric and 1/2 tsp salt.
Add 4 cups of water, the ratio of lentils to water is 1: 4
Bring the water up to a boil, cover and cook on medium heat for 45 minutes to 1 hour or until softened.

Cooking Lentils in an Instant Pot

Rinse the lentils well under running water 3-4 times and drain well
Add chana dal to the Instant Pot and add 1/4 tsp turmeric and 1/2 tsp salt.
Add 4 cups of water, the ratio of lentils to water is 1: 4
Set the Instant Pot to Pressure Cook mode, and change the Instant Pot to Sealing mode and cook for 12 minutes. Let pressure release naturally.

Yellow split peas cooked in an Instant Pot inner pot filled with water, ready for tadka tempering.

Cooked yellow split peas being drained in a strainer over an Instant Pot after pressure cooking.

Wooden spoon stirring cooked yellow split peas in broth inside an Instant Pot.

Hand pressing the sealing button on an Instant Pot lid during pressure cooking setup.

Cooked yellow split peas in Instant Pot after pressure cooking, showing soft dal with golden broth.

Temper the Dal with a Punjabi Tadka

Heat a pan on medium and add ghee. Add in a pinch of hing and cumin seeds and let them crackle until reddish brown. Then add in the onions and sauté until they are soft and translucent, about 3-5 minutes.
Add garlic and cook for two more minutes. After, add in the tomatoes and chilies and a pinch of salt to help cook the tomatoes. Cook this mixture until the tomatoes are completely broken down.
After the tomatoes have become soft, add all of the remaining spices into the tomato mixture and stir this mixture in the pot containing the dal.

Garlic and ginger being cooked in oil in a dark pan on a stovetop.

Spices being added to oil in a pan for tempering during chana dal preparation.

Chopped red onions and garlic cooking in oil in a dark wok, mid-sauté preparation for dal tadka.

Tempering spices and diced tomatoes in a dark pan with a wooden spatula during tadka preparation for chana dal.

Diced red tomatoes and green chilies cooking with spices in a dark pan on the stovetop.

Diced red bell peppers and tomatoes cooking in a dark pan during tadka preparation for chana dal.

Diced red tomatoes and spices cooking in a dark pan on a stovetop during preparation of chana dal.

Diced tomatoes and red chilies cooking in a pan with a wooden spoon during tadka preparation for chana dal.

Stirring spiced tomato mixture into yellow chana dal in an Instant Pot.

Spiced yellow split pea dal simmering in an Instant Pot with tomatoes and spices being stirred in.

Spiced yellow split pea soup with a ladle, garnished with cilantro and green chillies in an Instant Pot.

Serve it with rice, or try my rajma masala for a heartier bean curry.

Frequently Asked Questions

Do I need to soak chana dal first?▼

No soaking needed — just rinse it well under running water 3 to 4 times and drain. That's enough to cook it up tender.

What's the lentil-to-water ratio?▼

About 1:4 (lentils to water) in the Instant Pot or a stovetop pot, and 1:3 in a stovetop pressure cooker. A pinch of turmeric and salt go in with the water.

How long does chana dal take to cook?▼

Around 12 minutes in the Instant Pot with a natural release, 7 to 8 minutes in a stovetop pressure cooker, or 45 minutes to an hour simmering in a regular pot.

What is the tadka at the end?▼

It's a Punjabi tempering — ghee bloomed with hing and cumin, then onions, garlic, tomatoes, green chiles and spices, stirred into the cooked dal to finish it with deep, aromatic flavor.

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Tools Needed

Recipe by Anadi Misra

Easy Maseladar Instant Pot Chana Dal Recipe

Make this easy Maseladar Chana Dal in your Instant Pot for a rich, flavorful Indian lentil dish perfect for weeknight dinners. Serve with rice for a comforting homestyle meal.

Instant Pot

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2 min

Prep

15 min

Cook

17 min

Total

servings

makes 8 cups

medium

Level

Ingredients

Tap any quantity to scale

Stovetop pressure cooker method

(180 g) chana dal(rinsed thoroughly)Shop →
water(as needed)
(45 ml) ghee · make your ownShop →
garlic cloves(minced)
medium onion(chopped)
green chiles(finely chopped)
tomatoes(diced)Shop →
(3 g) turmericShop →
(3 g) red chili powderShop →
(3 g) ground corianderShop →
(1 g) garam masalaShop →
(16 g) cilantro(finely chopped, for garnish)

Instructions

To cook the lentils (Stovetop pot/pan method)

1
Rinse the lentils well under running water 3-4 times and drain well
Rinse the lentils well under running water 3-4 times and drain well
2
Add chana dal to a large pot. Add 4 cups of water, the ratio of lentils to water is 1: 4 and then add ¼ tsp turmeric and ½ tsp salt.
Add chana dal to a large pot. Add 4 cups of water, the ratio of lentils to water is 1: 4 and then add ¼ tsp turmeric and ½ tsp salt.
3
Bring the water up to a boil, cover and cook on medium-low heat for 45 minutes to 1 hour or until softened.
Bring the water up to a boil, cover and cook on medium-low heat for 45 minutes to 1 hour or until softened.

To cook the lentils (Instant Pot version)

1
Rinse the lentils well under running water 3-4 times and drain well
Rinse the lentils well under running water 3-4 times and drain well
2
Add chana dal to the Instant Pot. Add 4 cups of water, the ratio of lentils to water is 1: 4 and then add ¼ tsp turmeric and ½ tsp salt.
Add chana dal to the Instant Pot. Add 4 cups of water, the ratio of lentils to water is 1: 4 and then add ¼ tsp turmeric and ½ tsp salt.
3
Set the Instant Pot to Pressure Cook mode, and change the Instant Pot to Sealing mode and cook for 12 minutes. Let pressure release naturally.
Set the Instant Pot to Pressure Cook mode, and change the Instant Pot to Sealing mode and cook for 12 minutes. Let pressure release naturally.

To cook the lentils (Stovetop pressure cooker method)

1
Rinse the lentils well under running water 3-4 times and drain well
Rinse the lentils well under running water 3-4 times and drain well
2
Add chana dal to the pressure cooker. Add 3 cups of water, the ratio of lentils to water is 1: 3 and then add ¼ tsp turmeric and ½ tsp salt.
Add chana dal to the pressure cooker. Add 3 cups of water, the ratio of lentils to water is 1: 3 and then add ¼ tsp turmeric and ½ tsp salt.
3
Pressure cook the lentils for 7-8 minutes on medium-high heat and let pressure release naturally.
Pressure cook the lentils for 7-8 minutes on medium-high heat and let pressure release naturally.

To temper or finish the Chana Dal

1
Heat a pan on medium and add ghee. Add in a pinch of hing and cumin seeds and let them crackle until reddish brown. Then add in the onions and sauté until they turn soft and translucent, about 3-5 minutes.
Heat a pan on medium and add ghee. Add in a pinch of hing and cumin seeds and let them crackle until reddish brown. Then add in the onions and sauté until they turn soft and translucent, about 3-5 minutes.
Learn the technique
2
Add garlic and cook for two more minutes. After, add in the tomatoes and chiles and a pinch of salt to help cook the tomatoes. Cook this mixture until the tomatoes have softened.
Add garlic and cook for two more minutes. After, add in the tomatoes and chiles and a pinch of salt to help cook the tomatoes. Cook this mixture until the tomatoes have softened.
3
After the tomatoes have become soft, add all of the remaining spices into the tomato mixture and stir this mixture in the pot containing the dal.
After the tomatoes have become soft, add all of the remaining spices into the tomato mixture and stir this mixture in the pot containing the dal.

Nutrition per serving

171

Calories

Protein

21g

Carbs

Fat

Fiber

Sugar

10mg

Sodium

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Tested & written in Anadi’s kitchen

Recipe history

June 8, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.

Filed under

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How to Cook Chana Dal | Split Lentil Chickpeas