Instant Pot Dal
This nutrient rich instant pot Dal is quick, easy and tastes delicious! Everyone should have abasic dal recipe in their repertoire and this one tastes just like Mom's.
- 1/2 cup moong dal split mung beans
- 3/4 cup masoor dal red split lentils
- 5 cups water
- 1/2 tsp turmeric
- 1/2 tsp kashmiri laal mirch chili powder
- 1/2 tsp salt add more if needed
- 1/3 tsp cumin powder
- 1/3 tsp garam masala
Tarka (Infused Oil)
- 1/4 cup oil flavorless
- 2 cloves garlic sliced
- 1/4 tsp cumin seeds
- 3-4 whole dried red chilies
- garam masala
- fresh dhania cilantro
If your lentils are not clean wash them in a strainer to get out all the impurities. Add everything listed under daal to your instant pot.
Place the lid on your instant pot, set the vent to seal, and set the pressure cooker timer to 7 minutes. Once done, carefully release the steam. The lentils should be tender by now. If they are still not cooked through pressure cook for 2 more minutes.
Once the lentils are cooked through, turn on the saute setting for 5 minutes. If your dal is too lumpy add some more water, if it is too liquidy, the water will evaporate with the saute setting. Stir occasionally and taste for seasoning.
In a small frying pan add all the ingredients under tarka/infused oil. Fry until the garlic is a light golden brown, then carefully pour the infused oil into the dal and mix to combine. Serve with a garnish of garam masala and fresh coriander.
Lentils. I love this lentil ratio, but if you prefer mixing it in different quantities go right ahead!
Consistency. I prefer a soup like consistency for my dal. It's how I grew up eating it. If you want it to be slightly thicker add 1/2 cup less water to the instant pot, and you can alway sauté it longer to evaporate more liquid.
Spice. I usually add more spice than what's listed, so adjust the spice level according to your personal taste.
How to serve dal. I love dal with steamed basmati rice, naan or roti. A simple salad with a squeeze of lemon juice goes great as a side.