Chana Dal Pulao

4.60 from 15 votes

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.

Prep: 10

Cook: 10

Rest: 20

Total: 40

Course: Main Course

Cuisine: Indian

Servings:

Calories: 419kcal

Author: Ruchi

Ingredients

SOAK CHANA DAL

½ cup Chana dal Split Yellow chickpea lentils
2 cups Water

COOK PULAO

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 (optional but adds falvor)

US Customary - Metric

Instructions

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.

Video

Notes

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.

» 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.

Nutrition