Easy Instant Pot Dal

5 from 5 votes

Make this easy Instant Pot dal with pantry staples for a quick, comforting meal. This vegan, gluten-free recipe is a keeper - use my cooking times calculator for any dal!

Prep Time 5

Cook Time 25

Servings

Author Sravanthi Chanda

Ingredients

1 cup split pigeon peas Toor dal (you can use any lentils)
3 cups water
½ cup tomato finely chopped
½ cup onion finely chopped
1 tablespoon oil
1 green chili optional, use it for spicier dal
1 teaspoon ginger grated
1 teaspoon garlic grated or smashed
½ teaspoon coriander powder
½ teaspoon red chili powder
½ teaspoon ground cumin
¼ teaspoon cumin seeds
¼ teaspoon mustard
¼ teaspoon turmeric powder
6 curry leaves optional
Hing pinch (optional)
1 teaspoon Salt adjust according to taste
Cilantro for garnish

Instructions

Rinse the lentils and keep them aside.
Start the Instant pot in saute mode and add oil, cumin, mustard, curry leaves, crushed garlic, and asafoetida (if using). Add green chili now if you are using it.
Once cumin seeds splutter, add finely chopped onions and cook them for a couple of minutes.
Now add finely chopped tomatoes and let them also cook for 2 minutes.
Then goes the spice powders - ground cumin, coriander powder, turmeric powder, red chili powder, and salt.
Add the rinsed lentils to the Instant pot inner pot and mix it well.
Add water and deglaze the pot if required.
Stop the Instant pot saute mode and close it with its lid.
Seal the vent, start the Instant pot in manual or pressure cook mode and cook it for 6 minutes on high pressure. Please check the cooking times section as time varies for different lentils.
Once the Instant pot finishes cooking, wait for a natural pressure release or manually release the pressure after 10 minutes.
Stir the dal and add more water to adjust the consistency of the dal.
If using any leafy veggies, add them now and cook the dal for a couple of minutes in saute mode. Or close the Instant pot and keep it aside for 10 minutes. The residual heat will cook the leafy greens.
The delicious Instant pot dal is ready to serve.

Notes

Cook rice along with dal: Before pressure cooking, place a trivet in the pot and set a bowl with 1 cup basmati rice and 1.25 cups water on top. Let both cook together for a complete meal.

Soaking is optional: Lentils cook quickly, even without soaking. I sometimes soak brown lentils, especially if they are aged.

Choose your fat: I use coconut oil, but you can use ghee, butter, or any oil for tempering. Traditionally, dal is tempered with ghee.

Customize the spice level: I use green chili + red chili powder, but you can adjust to taste. Whole red chilies, chili flakes, or freshly ground black pepper add extra heat.

Experiment with flavors: Make dal your own by adding any of these - coconut milk, bay leaf, curry powder, garam masala, garlic powder, onion seeds, jaggery, amla, or tamarind paste.

Nutrition