Piping Pot Curry · by Meeta Arora★ 4.9 (127)
Instant Pot Chana Dal
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 21%
CARBS 35G61% OF CAL
10G FIBER8G SUGAR17G OTHER
FAT 7G28% OF CAL
0G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting Indian soup of split chickpeas simmered with ginger, garlic, tomato, and warm spices in a pressure cooker. Vegan and naturally gluten-free, it's hearty and aromatic.
mainindiansoupbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Split Chickpeas (Chana dal) ((6.7 ounces))
- 2 cups Water (for soaking)
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
- 3/4 cup Onion (diced)
- 1/2 tablespoon Ginger (minced)
- 3 cloves Garlic (minced)
- 3/4 cup Tomato (chopped)
- 2 cups Water (for cooking, increase to 2.5 cups if not soaking the dal)
- 1 tablespoon Lime juice
- Cilantro
- 1 teaspoon Salt
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 21%
CARBS 35G61% OF CAL
10G FIBER8G SUGAR17G OTHER
FAT 7G28% OF CAL
0G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 615mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 182mg
- Calcium
- 29mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 615MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.