INSTANT POT EASY GUJARATI CHANA DAAL
Gujarati Chana Dal:
What makes this dal Gujarati is the omission of onion and garlic. We also add jaggery and tamarind paste to give the dal a sweet and sour flavour. This daal doesn’t need blending as it should be cooked yet every lentil holds it’s shape. ✓ Vegan and gluten-free ✓ High in protein and filling ✓ Easy to find ingredients ✓ Pantry/Cupboard staples ✓ Don’t need any fresh ingredients
What is Chana Dal?
Chana dal is also called Bengal gram. It is made from split black chickpeas that have the skin removed. Chana dal is versatile and can be used in making sweet dishes such as Mixed fruit and nut Puran Poli (sweet flatbread). Savoury recipes like Broccoli with Bengal Gram and Fenugreek seeds and Mixed Daal with Turnip Greens According to health experts, it is good for people who are suffering from diabetes as it’s GI value is 14. It is inexpensive and can be stored for a long time in the kitchen cupboards, also it is filling.
How to cook Chana Dal
Chana dal doesn’t need a long soaking time to cook like some lentils do. This is what makes it a good lentil to always have around as you do not need to prepare in advance for it. If you do have the prep time, then soak for at least 1 hour before as it will reduce the cooking time. Chana daal can be cooked in a stovetop pressure cooker very easily. First, soak lentils for half an hour to one hour. Add water and soaked lentils in the pressure cooker and cook for 3-4 whistles. If not soaked go for 5-6 whistles. Instant Pot – if the lentils are soaked you’ll only need 4 minutes to cook the daal if not 8 minutes.
To soak or not?
A big debate for many to soak or not lentils or beans. Because I have brought up in a South Asian family, we have been thought to soak the lentils and beans. We cheat sometimes when there is no time to soak but feel guilty doing it. There are many benefits for soaking the lentils or daal, it helps in digesting the protein. It saves energy, time and money as soaked lentils take less time to cook therefore less energy to burn and it saves money in the long run.
To make Gujarati Chana Daal you will need:
- Chana Daal 2. Spice Mix – red chilli powder, turmeric, ground cumin and coriander and garam masala (optional) 3. Jaggery – this is used to add sweetness and is added towards the end of cooking. You can also use sugar instead of jaggery 4. Imli paste – known as tamarind paste, if not available use lemon juice or amchoor powder. 5. Oil – try not to use very strong flavoured oil 6. Cumin seeds
How to make Gujarati Chana Dal in Instant Pot step by step
- Set the Instant pot to saute for 5 minutes, heat oil and add cumin seeds.
- Once seeds pop, add soaked chana daal.
- Saute for a minute then add water.
- Add all the spices powders and salt.
- Cover and seal the lid-turn the vent to sealing.
- Press the Manual – pressure cooker-high pressure for 4 minutes. If lentils are not soaked then 8 minutes.
- Once the 4 minutes are done, allow the pressure to release naturally for 10 minutes, then release remaining pressure.
- Open the lid, lentils are cooked but still holding its shape. Add jaggery and tamarind paste.
- Once again press the saute mode for 2 minutes and simmer the daal.
- Serve in a bowl, garnish it with the freshly chopped coriander and serve.
What to serve with Chana Daal
You can serve Chana Dal with round and soft gujarati rotlis , Ajwain Paratha or on a bed of plain boiled basmati rice or Ghee Rice for a perfect and filling vegetarian meal. It can serve as a side or a main.
Storage suggestions
Tip
You can use some fresh herbs such as coriander or finely chopped onion for amazing contrast. To add more creaminess or tanginess a swirl of plain thick yogurt works so well too. We ran out of the fresh coriander, so instead made another vaghar (tempering) using oil, cumin seeds and red dried chilli for photographic version.
More Daal/lentils recipes
● Traditional Gujarati Tuver Daal ● Gujarati Mug Nu Saak ● Chana Nariyal Daal – Bengal gram daal with coconut ● Hyderabadi Daal
Instant Pot Easy Gujarati Chana Dal
Ingredients
- 200 g split chick peas chana dal
- 3 tbsp. oil
- 1 tsp. cumin seeds
- 2 tsp. chilli powder kashmiri red
- 1 tsp. turmeric powder
- 1 tsp. cumin ground
- 1 tsp. coriander
- ¼ tsp. garam masala
- 2 tbsp. tamarind paste
- 3 tbsp. jaggery
- Salt to taste
Instructions
- Clean, wash and soak lentils for at least half an hour in cold water.
- Set the Instant pot to saute for 5 minutes, heat oil and add cumin seeds.
- Once seeds pop, add soaked chana daal.
- Saute for a minute then add 400ml water.
- Add all the spices powders and salt.
- Cover and seal the lid-turn the vent to sealing.
- Press the Manual – pressure cooker-high pressure for 4 minutes. If lentils are not soaked then 8 minutes.
- Once the 4 minutes are done, allow the pressure to release naturally for 10 minutes, then release remaining pressure.
- Open the lid, lentils are cooked but still holding its shape. Add jaggery and tamarind paste.
- Once again press the saute mode for 2 minutes and simmer the daal.
- Serve in a bowl, garnish it with the freshly chopped coriander and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Instant Pot Easy Gujarati Chana Dal
Ingredients
- 200 g split chick peas chana dal
- 3 tbsp. oil
- 1 tsp. cumin seeds
- 2 tsp. chilli powder kashmiri red
- 1 tsp. turmeric powder
- 1 tsp. cumin ground
- 1 tsp. coriander
- ¼ tsp. garam masala
- 2 tbsp. tamarind paste
- 3 tbsp. jaggery
- Salt to taste
Instructions
- Clean, wash and soak lentils for at least half an hour in cold water.
- Set the Instant pot to saute for 5 minutes, heat oil and add cumin seeds.
- Once seeds pop, add soaked chana daal.
- Saute for a minute then add 400ml water.
- Add all the spices powders and salt.
- Cover and seal the lid-turn the vent to sealing.
- Press the Manual – pressure cooker-high pressure for 4 minutes. If lentils are not soaked then 8 minutes.
- Once the 4 minutes are done, allow the pressure to release naturally for 10 minutes, then release remaining pressure.
- Open the lid, lentils are cooked but still holding its shape. Add jaggery and tamarind paste.
- Once again press the saute mode for 2 minutes and simmer the daal.
- Serve in a bowl, garnish it with the freshly chopped coriander and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This is our protein-packed savoury take on Indian waffles.
KOTHIMBIR VADI WAFFLES | SAVOURY CORIANDER WAFFLES
What is Kothimbir Vadi?
Kothimbir Vadi translates to Coriander Squares. It is a delicious savoury snack that hails from the western states of India, Maharashtra.
In the Marathi language (spoken in Maharashtra) ‘Kothimbir’ translates coriander and ‘Vadi’ means wedges, slices or cubes.
This delicious snack is prepared using very basic Indian staple ingredients like gram flour, fresh coriander leaves and spices and usually served as a snack with tea, coffee and chutneys.
First, the batter is steamed, then cut into small cubes and deep-fried to make outer layer crispy and delicious.
Kothimbir Vadi Waffles
With the current climate, we wanted to get creative and wanted to use as much of the vegetable as possible. We have added cauliflower leaves to these vegan savoury waffles to reduce waste.
We are eliminating steaming and frying thus saving time. These require minimal oil as Kothimbir vadi are usually deep fried.
We wanted to pack in as many nutrients as possible so the flour used is gram flour or besan which is protein-packed.
You could also add carrot tops if you do manage to get hold of fresh vegetables
The batter is almost identical to what I use to make chilla.
These Indian healthy savoury waffles are superb for lunch. As they are waffle shaped they are a fun and ideal way to get children eating nutritious food.
What goes in Kothimbir Vadi Waffles
● Gram flour also known as besan which adds tons of protein to this recipe.
● Cauliflower leaves OR Coriander leaves.
● Peanut powder adds a beautiful crunch and flavours. Grind peanuts in a coffee grinder.
● Semolina to add crispy texture to the waffles.
● Ginger-chilli-garlic paste to spices up the dish and flavours.
● Spices powders such as red chilli and turmeric powder.
● Kasoori methi, in a traditional recipe, doesn’t require but in this waffles recipe, it brings that amazing taste as cauliflower leaves are tasteless.
● Ajwain known as carom seeds to help in digest and for great flavours.
● Mustard and cumin seeds for tempering.
● Oil, any oil will work fine but groundnut or peanut oil brings that extra flavours.
● Baking soda
How to make Kothimbir Vadi Waffles step by step pictures
1 . In a big bowl mix gram flour, semolina, peanut powder, spices powders, salt, kasoori methi, ajwain and cauliflower/coriander leaves.
2 . Add water gradually and prepare a batter with pancake pouring consistency.
Prepare the tempering by heating oil in a small pan, add both seeds and once they pop pour it on the ready batter.
Preheat a waffle maker according to manual.
Apply little oil using pastry brush on the waffle maker plates, make sure you apply the oil on the closing plate too.
Add baking soda in the batter and mix so well.
Pour some batter into hot and oiled plates, close and let the waffles cook.
8 . It will take about 5-6 minutes waffles to cook all over and turn crispy outside.
- Remove and serve hot.
Tips and Variations
You may add some fresh spinach or methi leaves along with coriander or cauliflower leaves.
If the batter gets too thin, add more gram flour and spices.
A waffle maker or alternatively use a toasted sandwich maker
Can I make these waffles in advance?
These waffles are best eaten fresh and cannot be made in advance as they will harden.
If you have waffles leftover or they go hard, then tear them up and add to Kadhi .
Top or serve these Indian waffles with:
These waffles are really tasty even if eaten on its own, but one can serve with homemade chilli sultana sauce, or raw mango, chilli and garlic dip .
We have topped the waffles with chopped red onion and fresh parsley
Try some of our other leftover recipes:
Leftover Khaman Dhokla Chaat prepared with leftover khaman dhokla.
Dal Methi Paratha made using leftover dal.
Loaded Cauliflower Mash Cheese Balls prepared using leftover cauliflower mash.
KOTHIMBIR VADI WAFFLE
Ingredients
- 1 cup gram flour besan
- ⅓ cup cauliflower or coriander leaves finely chopped
- 1 tbsp. semolina
- 2 tbsp. peanuts ground
- salt to taste
- ½ tsp. turmeric powder
- 1 tsp. chilli powder red
- oil
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- Pinch baking soda
- 1 tbsp. ginger-garlic-chilli paste
- Pinch carom seeds- ajwain ptional
- Pinch kasoori methi optional
Instructions
- In a bowl combine leaves, gram flour, semolina, peanut powder, salt, red chilli and turmeric powder, kasoori methi, ajwain and chilli-ginger-garlic paste.
- Add water little by little and make a pancake consistency batter.
- Heat very little oil in a pan, add mustard and cumin seeds.
- Once they pop add tempering in a batter.
- Mix well and leave it 5 minutes.
- Add baking soda and whisk vigorously.
- Heat a waffle machine according to its manual.
- With a pastry or basting brush apply little oil on both waffles plate.
- Pour the batter into the waffle plates.
- Let the waffles cook for at least 4-5 minutes or until nicely golden.
- Remove it from the waffle maker.
- Serve hot with chutney or sauce.
- Garnish the waffles with freshly chopped coriander and finely chopped onion.
- For a variation, you can use garlic and red chilli chutney or coconut chutney.
- Enjoy!
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
