Chana Dal Pulao

If you have been following my post for a while, you must have guessed already that I am an avid fan of one-pot meals. Whether it be Matar paneer, dum aloo, Instant pot spinach dal, or Bharwan baingan, I love my Instant Pot.

So, today I am sharing with you another extremely easy-to-make Chana dal pulao recipe in Instant Pot.

This one-pot meal is a no-fuss, flavorful dish that comes together in minutes using just pantry staples.

How to make Chana Dal pulao?

1. Rinse and soak chana dal for 30 minutes in lukewarm water. Set aside. After the resting time is over, drain the dal and rinse again. Set aside.

2. Start the Instant Pot in ‘SAUTE’ mode and heat oil in it. Once the oil is hot, add cloves and bay leaves. As they start to crackle, add cumin seeds. 

3. Cook the cumin seeds for few seconds. 

4. Add chopped garlic to the insert. Cook for a minute. 

5. Add diced onions to the Instant Pot insert. 

6. Sauté for 2-3 minutes. Chana Dal Pulao

7. Stir in the rinsed chana dal and cook for another 2 minutes. 

8. Stir in all the spices – salt, red chili powder, and garam masala powder. 

9. Sauté the spices for a minute. 

10. Stir in rinsed rice. Cook the rice with the rest of the ingredients for a minute. 

11. Pour in water. Chana Dal Pulao

12. Mix to combine. 

13. Seal the lid of the Instant Pot with the vent in the sealing position. Cancel the saute mode. Select the ‘PRESSURE COOK OR MANUAL’ mode. Cook on high pressure for 4 minutes.

14. After the instant pot beeps, let the rice rest for 4 minutes in its own steam then release the pressure (QPR – quick pressure release). When the pin drops, carefully open the lid. 

15. Fluff the rice with a fork. Chana Dal Pulao

16. Serve hot with your favorite raita. 

Cooking tips to make the most fragrant Chana dal Pulao

» Chana dal takes longer to cook, therefore, do soak the dal for 20 minutes in lukewarm water. 

» Don’t skip the garlic. It lends a lot of flavor to this Instant Pot Chana dal pulao. You can substitute chopped garlic with minced garlic.

» To increase the spice level, feel free to add a small chopped green chili to this pulao. Chana Dal Pulao

» Once the rice is added to the Instant pot, do cook the rice with the rest of the ingredients for a minute or so. This way, you will end up with non-sticky, separated, fluffy rice.

» For non-sticky pulao, always follow the rice to water ratio. I have used long grain basmati rice. Therefore the ratio for long grain basmati rice is 1:1. If you add extra water, you will end up with mushy rice. 

» Do not release the pressure right away, after the Instant pot beeps. Let the rice rest for 4 minutes in its own steam then release the pressure (QPR). 

» No vegetable stock on hand, no worries, use tap water instead. 

» Like to add a royal touch to your chana dal pulao, sprinkle some toasted cashews on top. 

Now for some faq’s

» What rice should you use to make this chana dal pulao? 

Always use long-grain rice to make pulao. This kind of rice usually turns out non-sticky if the water ratio is balanced. 

» What is the ideal rice to water ratio? 

Every recipe is different. So, follow the instructions, as mentioned in the recipe. For the Instant pot, I always keep my tested and tried the ratio of 1:1 with long grain rice. This ratio works like a charm for me. 

» How to store chana dal pulao? 

Once prepared and cooled, Chana dal pulao will store for 5-7 days in an airtight container. Chana Dal Pulao

» What can I serve with Chana Dal Pulao? 

This pulao is typically served with homemade pickles, cucumber raita, and green chutney. 

» Can you cook this pulao on a stovetop?

Absolutely! To pressure cook chana dal –

• Wash and clean dal, pressure cook it by adding salt and turmeric powder for 2 whistles.
• Once cooked drain and save its water – use it for cooking pulao. Why let all the protein go waste by draining its water.
• Heat oil in a saucepan.
• Add cloves, bay leaves, and cumin seeds.
• Add the garlic along with onions. Cook for 1-2 minutes.
• After sauteing onions, stir in the spices, add water, rice, and then mix in the dal. 
• Bring it to a boil. Let it cook for 3-5 minutes.

• When rice rises to the surface and water is somewhat reduced, cover it with a lid. Chana Dal Pulao
• Lower the flame and allow it to get it to cook in its own steam for another 2 minutes. Take it off the heat.
• Sprinkle dried mint leaf powder and cover it again. Let the pulao soak in all the flavor of dried mint leaves. The aroma of dried mint leaves added at the end will add more flavor to this recipe.

This is the kind of food my family loves – quick, simple, and packed with protein richness and unique flavors. 

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

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