Instant Pot Dal Recipe

Method7 steps · about 40 min

1. 1

   Step 1: Rinse the 100 grams split red lentils and 100 grams split petite yellow lentils in separate fresh water and drain; set aside. Select Saute on the Instant Pot. Once hot, add the tablespoon oil (1 tablespoon), teaspoon cumin seeds (1 teaspoon), quarter-inch cinnamon piece, two green cardamoms and two whole cloves. Saute thirty seconds until fragrant.

   Saute whole spices until fragrant · 1 minUses ½ cup masoor dal dhuli (split red lentils, 100 grams) · ½ cup moong dal dhuli (split petite yellow lentils, 100 grams) · Fresh water as needed to rinse both lentils; drain afterward · 1 tablespoon oil (I used avocado oil, 15 ml) · 1 teaspoon cumin seeds · One 1/4-inch (6 mm) cinnamon-stick piece · 2 green cardamom · 2 whole cloves

2. 2

   Step 2: Add the one-and-a-half teaspoons ginger-garlic paste (1 1/2 teaspoons) and cook about one minute, stirring. Add the 160 grams finely chopped red onion and chopped green chili (1); cook about three minutes until soft and translucent.

   Soften onion after ginger-garlic paste saute · 3 minUses Oil-tempered whole spices · 1 1/2 teaspoons ginger-garlic paste · 1 large red onion (finely chopped, 160 grams) · 1 green chili (finely chopped)

3. 3

   Step 3: Add the 180 grams chopped tomatoes and cook three minutes until slightly softened. Add the half teaspoon ground coriander and half teaspoon base Kashmiri red chili powder; optionally add a little garam masala if desired. Stir and cook thirty seconds.

   Soften chopped tomatoes before ground spices · 3 minUses Softened onion-chili whole-spice base · 2 medium tomatoes (chopped, 180 grams) · ½ teaspoon coriander powder · ½ teaspoon Kashmiri red chili powder (this is not the hot variety, replace it with regular chili powder for heat) · Garam masala as desired, optional; quantity unspecified

4. 4

   Step 4: Add the prepared rinsed lentils to the cooked masala. Add three cups of the divided water, teaspoon salt (1 teaspoon) and half teaspoon turmeric. Stir and scrape the base clean. Close according to the cooker instructions and cook seven minutes at high pressure. Let the pressure release fully naturally.

   Pressure cook dal · 7 minUses Cooked tomato-onion-spice masala · Rinsed drained raw mixed lentils · Three cups of divided cooking water · 1 teaspoon salt (or to taste) · ½ teaspoon turmeric powder

5. 5

   Step 5: Open only once fully depressurized. Stir the cooked dal, then add the remaining half cup water, heated, to adjust consistency. Add optional extra hot water only if a thinner dal is desired and taste for seasoning.

   Uses Pressure-cooked lentil dal · Remaining half cup hot finishing water · Additional hot water as needed to thin cooked dal, optional

6. 6

   Step 6: For the separate tadka, heat the tablespoon ghee (1 tablespoon) in a small pan. Add the quarter teaspoon hing, stir, then add the two to three finely chopped garlic cloves. Cook about one minute until garlic starts to change colour. Add the separate quarter teaspoon tadka Kashmiri red chili powder, stir and remove from heat.

   Cook tadka garlic before adding chili powder · 1 minUses 1 tablespoon ghee · ¼ teaspoon hing (asafoetida ) · 2-3 large garlic cloves (finely chopped) · ¼ teaspoon Kashmiri red chili powder (not this not the hot variety of chili powder)

7. 7

   Step 7: Pour the prepared tadka over the cooked dal and stir. Finish with one to two tablespoons chopped cilantro and half tablespoon crushed kasuri methi. Serve hot with separately prepared rice.

   Uses Cooked dal adjusted with finishing water · Prepared garlic-ghee-chili tadka · 1-2 tablespoons chopped cilantro (to garnish) · ½ tablespoon kasuri methi (crushed, dried fenugreek leaves)