Go Back
Chana Daal

Chana Daal or Chanay ki Daal

A simple Pakistani daal recipe that requires a few ingredients for healthy every day comfort food. An Instant Pot makes this dish a cinch!

Course Main Course, side
Cuisine Indian, Pakistani


For the Daal Mix:

  • 1 cup chana daal (split chickpeas)
  • 2 cups water
  • 1-2 tomato finely chopped or 1-2 tbsp of Passata
  • 1 tsp salt
  • 3/4 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 cup chopped cilantro
  • lemon juice (according to taste)
  • 2-3 green chillies, sliced or horizontally split

For the Baghaar/Tadka/Tempering:

  • 3 tbsp neutral oil
  • 1/2 onion thinly sliced
  • 3-4 whole dried red chillies
  • 1/2 tsp cumin seeds


  1. Put the first seven ingredients into your instant pot and put on Manual, High Pressure for 10 minutes. Let the pressure naturally release, i.e. don't do anything until it releases on it's own (15-20 minutes)

  2. The daal should be tender but holding shape, mash lightly to thicken

  3. Put the IP on Saute, medium heat. Adjust thickness of daal according to preference - cook down to thicken, add water to thin.

  4. Add the cilantro, green chillies, a little lemon juice and adjust seasoning (I usually add more salt)


  1. Heat a lug of oil in a small frying pan

  2. When it shimmers add your sliced onions, whole red chillies and cumin seeds

  3. Brown the onions and the pour the baghaar over the cooked daal. Eat with roti or rice. 

Recipe Notes

I like this daal best with one tomato, but feel free to add the second!