Easy way to make Dal in An Instant Pot

This Instant Pot Dal is absolutely delicious! It’s quick, easy, and restaurant-quality, and it’s naturally vegetarian or vegan.

It’s soft and spicy without being overpowering, and it goes great with steamed basmati rice and naan. Crockpot and slow cooker options are included.

Why Is This Recipe So Delicious?

• It’s a restaurant-quality, brightly flavored dinner that’s not overly filling.
• It is naturally vegetarian, gluten-free, and vegan-friendly.
• It’s ideal for a quick and easy weekday meal because it’s made in a pressure cooker.

What exactly is in Dal?

This dish’s key ingredients are either pantry staples or readily available.

• Toor dal, or split pigeon peas, are yellow lentils.
• Green chile, cumin seeds, mustard seeds, turmeric, and garam masala are among the spices used.
• For a vegan dish, use ghee or avocado oil.
• Cloves of garlic
• Tomato
• Fresh lemon juice is preferred.

How Do You Make It?

1. Set aside the lentils after washing and rinsing them.
2. Add the oil to the Instant Pot’s saute mode. When the oil is heated, add the cumin and mustard seeds. Allow them to cook and crackle until aromatic.
3. Sauté the chopped garlic and green chile until the garlic begins to turn golden brown.
4. Mix in the diced tomatoes. Everything should be cooked for a minute.
5. Cook for 1-2 minutes after adding the salt and turmeric powder.
6. Stir in the rinsed lentils until everything is well combined.
7. Fill the Instant Pot halfway with water, stir, and close the lid.
8. Turn off saute mode.
9. Select manual and cook for 10 minutes on high pressure.
10. Wait 6-7 minutes after 10 minutes before releasing the pressure.
11. Season with salt and pepper, then stir in the garam masala, cilantro, and lemon juice. If you want, you can add more water at this step to adjust the consistency of the dal.

Crockpot Daal Instructions:

• This dal can also be made in a slow cooker if you don’t have an Instant Pot or pressure cooker:
• Set aside the lentils after washing them.
• In a skillet over medium-high heat, heat the oil and add the cumin and mustard seeds. Heat until they begin to crackle, then add the garlic and green chile and continue to cook until the garlic begins to brown.
• Mix in the diced tomato, as well as the salt and turmeric. Combine the lentils that have been rinsed. Place everything in the Crockpot and cook for 4-6 hours on high or 6-8 hours on low.

What exactly is dal?

Dal curry is a mainstay in traditional Indian cuisine, while dal (also known as dahl or daal) refers to split pulses or lentils in India and Asia.

Lentils are cooked with spices and vegetables to make a flavorful and substantial meal. For a complete dinner, serve with rice and naan.

What kind of lentils should I use in my Instant Pot Dal?

This recipe is best made with yellow lentils, commonly known as toor dal or split pigeon peas. They have a sweet, nutty flavor and soften when cooked, making them ideal for use in dals, soups, and other curries.

Are lentils nutritious?

Lentils are an excellent bean to incorporate into your diet. Fiber, folic acid, and potassium, as well as vital vitamins and minerals, are abundant in them.

They are a good source of protein and can be used as a meat substitute in vegetarian and vegan diets.

Chef’s Advice

• Cooking the cumin and mustard seeds, as well as the garlic and chili until they begin to brown, is crucial to the flavor of this recipe. These steps must not be skipped!
• Replace the ghee with avocado oil or another neutral oil to make this recipe vegan.
• Use a full chopped chili for a medium spicy dal. Before cutting the chili, remove the seeds for a milder supper.

Dal in An Instant Pot

The ideal dal for the Instant Pot! A full, spiced but not heavy Indian yellow lentil dish that is vibrant and tasty. Vegan / vegetarian

Ingredients

• 1/2 cup yellow lentils also called toor dal or split pigeon peas
• 1 tablespoon ghee or avocado oil
• juice of 1/2 lemon
• 1/2 teaspoon cumin seeds
• 3-4 garlic cloves chopped
• 1 green chile chopped, see Notes
• cilantro to garnish
• 1/2 teaspoon mustard seeds
• 1 large tomato chopped
• salt to taste
• 1/4 teaspoon turmeric powder
• 1 1/2 cups water
• 1/2 teaspoon garam masala
• naan for serving
• basmati rice for serving

Instructions

1. Set aside the lentils after washing and rinsing them.
2. Add the oil to the Instant Pot’s saute mode. When the oil is heated, add the cumin and mustard seeds. Allow them to cook and crackle until aromatic.
3. Sauté the chopped garlic and green chile until the garlic begins to turn golden brown.
4. Mix in the diced tomatoes. Everything should be cooked for a minute.
5. Cook for 1-2 minutes after adding the salt and turmeric powder.
6. Stir in the rinsed lentils until everything is well combined.
7. Fill the Instant Pot halfway with water, stir, and close the lid.
8. Turn off saute mode.
9. Select manual and cook for 10 minutes on high pressure.
10. Wait 6-7 minutes after 10 minutes before releasing the pressure.
11. Season with salt and pepper, then stir in the garam masala, cilantro, and lemon juice. If you want, you can add more water at this step to adjust the consistency of the dal.

Notes

• Use a full chopped chili for medium heat. Before chopping, remove the seeds.

Directions for crockpot:

• Set aside the lentils after washing them. In a skillet over medium high heat, heat the oil and add the cumin and mustard seeds. Heat until they begin to crackle, then add the garlic and green chile and continue to cook until the garlic begins to brown. Mix in the diced tomato, as well as the salt and turmeric. Combine the lentils that have been rinsed. Place everything in the Crockpot and cook for 4-6 hours on high or 6-8 hours on low.

The nutritional information is based on one of four servings and excludes rice and naan.

Nutrition Information

Calories: 139kcal, Carbohydrates: 18g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 54mg, Potassium: 322mg, Fiber: 9g, Sugar: 2g, Vitamin A: 270IU, Vitamin C: 10mg, Calcium: 29mg, Iron: 2mg, Net Carbs: 9g