Recipe- Satisfying And Delicious Chana Dal Pulao

Turn your weeknight meal into one that’s satisfying and delicious with this Instant pot Chana Dal Pulao. This one-pot meal is a no-fuss, flavorful dish that comes together in less than 40 minutes and uses pantry staples.

Naturally vegan and gluten-free too! Stovetop method also included.

Ingredients

½ cup Chana dal Split Yellow chickpea lentils
2 cups Water
2 tablespoons Oil
2 pieces of Bay leaves
4-5 pieces of Cloves
½ teaspoon Cumin seeds
1 small Onions chopped
1 teaspoon Garlic chopped
½ teaspoon Red chili powder
¾ tablespoon Garam Masala Powder
Salt to taste
1½ cups Basmati Rice rinsed and drained
1½ cups of Water
Lemon Juice

Method

* 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.

* 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.

* Cook the cumin seeds for few seconds.

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

* Add diced onions to the Instant Pot insert. Sauté for 2-3 minutes.

* Stir in the rinsed chana dal and cook for another 2 minutes. Stir in all the spices – salt, red chili powder, and garam masala powder.

* Sauté the spices for a minute. Stir in rinsed rice. Cook the rice with the rest of the ingredients for a minute.

* Pour in water. Mix to combine.

* 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.

* 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.

* Fluff the rice with a fork.

* Sprinkle some lemon juice and serve hot with your favorite raita.