Instant Pot Dal Recipe
Make easy and comforting dal in your Instant Pot using this step by step recipe. Flavored with onions, tomatoes and everyday spices, this dal is like comfort in a bowl!
Servings: 4
Ingredients
- ½ cup masoor dal dhuli split red lentils, 100 grams
- ½ cup moong dal dhuli split petite yellow lentils, 100 grams
- 1 tablespoon oil I used avocado oil, 15 ml
- 1 teaspoon cumin seeds
- ¼ inch cinnamon stick
- 2 green cardamom
- 2 whole cloves
- 1 & ½ teaspoon ginger garlic paste
- 1 large red onion finely chopped, 160 grams
- 1 green chili finely chopped
- 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
- 3 & ½ cups water divided
- 1 teaspoon salt or to taste
- ½ teaspoon turmeric powder
For the tadka
- 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
- 1-2 tablespoons chopped cilantro to garnish
- ½ tablespoon kasuri methi crushed, dried fenugreek leaves
Instructions
- Rinse both the lentils and set them side. Now, press the sauté button on your Instant Pot. Once it displays hot, add the oil and then add the while spices. Sauté the spices for 30 seconds until fragrant.
- Add the ginger-garlic paste and cook for a minute and then add the chopped onion and green chili. Cook the onions for around 3 minutes until the onions are soft and translucent.
- Then add chopped tomatoes and cook for 3 minutes until they are slightly soft. Add coriander powder, Kashmiri red chili powder (this red chili powder isn't the hot one) and then cook the spices for 30 seconds. You may also add some garam masala if you like but I did not add any.
- Add the lentils to the Instant Pot now and stir to combine it with the masala. Add water, salt and turmeric powder. Stir and then close the lid. Cook on high pressure for 7 minutes with the pressure valve in sealing position. Let the pressure release naturally.
- Once the pressure is released, open the lid and give the dal a stir. Adjust salt and consistency of the dal at this point. Use more water to thin it out if you like.
- To make the tadka, heat ghee in a small pan. Once hot, add hing and stir and then add chopped garlic and cook for a minute until it starts to change color. Then add Kashmiri red chili powder, stir and remove the pan from heat.
- Pour tadka over the dal and stir. Add chopped cilantro and crushed kasuri methi to finish it off. Serve hot with rice!
Notes
- Adjust the consistency of dal according to preference.
- I have used Kashmiri red chili powder in this recipe which doesn't have much heat. If you use regular chili powder, this dal will be spicier so keep that in mind.
Nutrition
Calories: 271kcal | Carbohydrates: 37g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 652mg | Potassium: 448mg | Fiber: 12g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 4mg