instant pot dal

Make restaurant-style Indian Dal Makhani at home in your pressure cooker. Smooth, creamy, spicy, and hearty plant proteins for great taste, and good health.&nbsp;

Pressure Cooker Dal Makhani Buttery Lentils

whole black urad dal ((see picture))

Bay Leaves

Garlic

Ginger

Kosher Salt

Turmeric

Coriander

Punjabi garam masala ((see recipe below) or ordinary garam masala)

Cayenne Pepper

Cumin

Water

Full-Fat Greek Yogurt ((or drained soy yogurt))

Ghee ((Earth Balance for non-diary))

cumin seeds

Tomato Paste

Wash the dal well and drain.

Add dal, bay leaves, and water to your Instant Pot.

Set the Instant pot or pressure cooker to high pressure for 30 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure.

Meanwhile, mix together the yogurt, remaining spices, and milk/cream of choice.

When the dal is ready, open up the Instant Pot and using the back of a spoon, gently mash in some of the dal to make a thicker dal, leaving most of the dal intact.

Turn your Instant Pot onto its Keep Warm Setting, adding a little water if needed.

Heat a small saucepan or tadka ladle, add ghee when hot, and add in the cumin seeds which will start to sputter.

Put in the tomato paste and cook it for a while, until it absorbs all of the ghee.

Pour this paste into the dal and mix well.

Pour in your yogurt mixture and mix well, garnish with chopped cilantro if desired, and serve with naan, chappatis, or rice, or eat plain by the spoonful, which is what I do.

https://embed.mediavine.com/videos/td5kfmvbrtyv2rucdx3s

Make restaurant-style Indian Dal Makhani at home in your pressure cooker. Smooth, creamy, spicy, and hearty plant proteins for great taste, and good health.

Pressure Cooker Dal Makhani Creamy Lentils

This Yellow Dal recipe is a cozy and satisfying Instant Pot vegetarian recipe. A family favourite meatless Monday meal that is comforting and nourishing.

Instant Pot Dal

tsp vegetable oil (avocado, grapeseed, or canola)

yellow cooking onion, finely sliced

garlic,

ginger

turmeric

400 mL coconut milk (full-fat

800 mL cold water

Set Instant Pot to Saute. Once HOT appears on the IP add oil and onion. Cook for 2 minutes until starting to soften. Add garlic, ginger, cumin seeds, and turmeric, cooking and stirring for 2-3 minutes until fragrant.&nbsp;

Add split peas, coconut milk, and water to IP, closed lid with valve set to sealed and set IP to HIGH pressure cook (or manual) for 4 minutes.&nbsp;

Carefully use the quick release valve and allow steam to escape until the valve is depressed. Carefully open lid, stir dal and serve with rice, naan bread, and desired vegetables. 

Making Rice &amp; dal (lentils) in your instant pot is super easy and quick. This is a beginners guide to cook rice &amp; dal together in instant pot.

Instant pot dal & rice

½ cup dal ((¼ cup moong dal & ¼ cup toor dal))

water ((to add later ¼ cup hot water if needed))

tomatoes (chopped (2 medium))

oil (or ghee)

mustard seeds ((optional))

cumin

curry leaves ((or small bay leaf))

green chili (slit

red chili ((optional))

garlic (chopped)

½ inch ginger (chopped (optional))

red chilli powder

salt

lemon juice (or amchur powder (dry mango powder))

coriander leaves (chopped

rice ((basmati

water ((for basmati, refer notes))

Add rice to a steel bowl and rinse it well a few times. Then soak it until you prepare the rest.

Rinse and chop tomatoes, ginger, garlic and green chilies. Set them aside.

Add dal to a bowl or strainer and rinse it well a few times under running water. Drain the water completely.

Preparation

Press the saute button on your IP and pour oil to the steel insert.

Add the mustard, cumin, red chilli &amp; green chilli.

Wait for the mustards to pop, then add curry leaves, ginger and garlic. Saute for a minute.

Then add tomatoes, salt, turmeric and red chilli powder.

Saute all of them just for 1 to 2 minutes.

Add the rinsed dal and pour water. Deglaze by scraping the bottom of the pot with the spatula to release any food bits stuck.

Place a long legged trivet inside the pot and then place the rice bowl. Pour water to the rice bowl.

Cover the rice bowl. Secure the instant pot with the lid.

Position the steam release handle to sealing. Press cancel and then press pressure cook. Set the timer to 9 mins.

Let the pressure release naturally. Then remove the rice bowl carefully &amp; then the trivet.

Stir the dal and check the salt. If needed add more and squeeze in lemon juice and sprinkle coriander leaves.

If the dal is too thick then add ¼ cup water to bring it to consistency.

Serve dal with rice or roti. Drizzle some ghee over hot dal.

How to make instant pot dal

https://www.youtube.com/watch?v=AxtljbGPHOw

Simple instructions to make dal and rice together in instant pot.

Dal: I have used 1/4 cup moong dal and 1/4 cup toor dal. 
You can also use only moong dal, only toor dal or even masoor dal.

Rice: I have used rinsed basmati rice here. You can also use any kind of normal rice. Adjust the water depending on the kind of rice used. 

If you are using any short rice or unpolished rice, then you can set the timer to 10 mins.

Spice powder: You can also add 1/4 tsp garam masala along with chilli powder.

Curry leaves can be substituted with bay leaf. If you don't have both just skip them.
If you are a beginner then visit my website for complete written instructions. Here is the link 

https://www.indianhealthyrecipes.com/instant-pot-dal/

Instant Pot Dal | How to make instant pot dal & rice together

If you are looking to include Moringa in your diet then try this Indian vegetarian recipe. Moringa dal is easy to make in an Instant Pot. Vegan &amp; glutrn free. Freezer friendly.

Superfood Moringa Dal (Instant Pot Method)

Moringa leaves

Chana dal (split chickpea)

yellow moong dal

water (to cook the dal)

green chilies (finely chopped)

garlic minced (OR 2 teaspoon paste)

roma tomato (chopped)

onions (chopped)

oil of choice (Or ghee)

hing (asafoetida)

red chili powder

coriander powder

½ teaspoon Garam masala

Salt

lemon

Fistful of chopped cilantro (coriander leaves (optional))

rice (rinsed several times

water

If making Chana dal without rice then no need to soak it.

Switch on the Instant pot.

Add oil to the inner pot.

Press sautee mode, once hot add hing, cumin and onions.

Sautee for a minute, until translucent.

Then add in tomatoes and stir for 30 seconds.

Add in all spices, water, dal, salt.

Give it a quick stir.

Secure the instant pot lid with black knob to SEALING position.

Press Manual 12 MINUTES HIGH PRESSURE.

Let the pressure come down naturally. (NPR)

Meanwhile sautee Moringa leaves in a pan on a stovetop with 2 teaspoons oil, some salt and a pinch of red chili powder.

Let it cook for 3-4 minutes stirring occasionally.

Once the silver pin of Instant pot drops Open the lid and stir in the cooked leaves.

Switch on the sautee mode and cook the dal for a minute.

Stir in chopped cilantro.

Just before serving squeeze lemon juice in the dal.

(Note that the dal thickens considerably after cooling.)

If the dal is thick then add ¼ cup water at a time to adjust to preferred consistency.

Serve hot as a soup or with roti/ parathas.

Cooking Moring Dal without rice

Soak Chana dal 6-8 hours if using pot in pot method with rice.

This is done to match the cooking time of dal with rice.

Add in the Moringa leaves and sautee for 1 minute.

Place a long leg trivet used for pip cooking.

Then place the rice container over it.

Press Manual 4 MINUTES HIGH PRESSURE.

Once the silver pin of Instant pot drops Open the lid, take out the rice container with a pot holder.

Now stir in chopped cilantro to the dal.

Method for pot in pot cooking dal &amp; rice.

https://embed.mediavine.com/videos/mhxmgsro5ugnaxhbruso

Learn how to pluck fresh moringa leaves in an easy and efficient manner for cooking.

Easiest way to prepare moringa leaves for cooking.

An easy and delicious brown lentil soup known as Masoor Dal, made in the Instant Pot but can also be made in any stovetop pressure cooker. This meal is wholesome, healthy, budget friendly!

Traditional Indian Masoor Dal | Brown Lentils - Instant Pot & Stove-top

200 g sabut masoor dal/brown lentils

Cups water

garlic

onion, roughly chopped

green chilies (optional)

roma tomatoes

ghee

hing

tsp coriander

tsp garam masala

Instant Pot masoor dal is an easy Indian brown lentil curry recipe that can be made in the Instant Pot or over the stove. Instant Pot masoor dal is a one-pot Indian lentil soup that can be served with rice, paratha or roti.

Instant Pot Masoor Dal Recipe | Indian Brown Lentil Curry | Instant Pot Brown Lentil Curry Recipe

Instant Pot Pumpkin Dal is super delicious and is nutritious as well. It is super simple to make it in the Instant Pot. This Dal is best enjoyed warm with hot naan or rice.

Instant Pot Pumpkin Dal - Vegan & Gluten-free Recipe

Chana Dal (cleaned and washed)

Onion (chopped fine)

Ginger (finely chopped)

tsp Cooking Oil

Bay Leaf

Dry Red Chillies (optional)

tsp Cumin Seeds

tsp Turmeric powder

tsp Red chili powder

1&1/2 tsp Garam Masala (or use less for less heat)

Cumin powder

lemon juice

Coriander leaves

1&1/2 tsp Cooking Oil

Cumin seeds

Clean and Wash the Chana Dal under running water 2-3 times. Then soak it in 2 cups water till ready to use. Meanwhile work on your Acorn squash or pumpkin of your choice. Wash the squash, Cut it open into half. Scoop out the seeds from the middle with a spoon. Now peel the squash or pumpkin with a peeler or sharp knife. Cut it into large cubes. It is ready to be used in the recipe.

Preparing for the Pumpkin Dal

Place the inner pot inside the Instant Pot. Press saute mode to 5 minutes on High/More. When the screen displays HOT, add bay leaf, whole red chilies, and cumin seeds. Saute for few seconds. Now add chopped onions, garlic and ginger. Give it a good stir. Cover with a lid and cook for about 3-4 minutes till onions become soft. Switch off the Saute Mode.

SAUTE MODE

Drain the soaked chana dal. Add it to the Instant Pot. Also add pumpkin or squash of your choice. Now add all the mentioned spices - turmeric, salt, red chili powder, garam masala, cumin powder. Give another good stir. Add 3 cups water. Stir again.

Now place the Instant Pot Lid and set the floating valve to SEALING. Press the MANUAL/PRESSURE COOK MODE to NORMAL/MORE and set the timer for 12 minutes.

Once the timer goes off, let the pressure release naturally that is NPR (natural pressure release). When the safety pin goes down, open the lid carefully. Add lemon juice and Cilantro leaves. Adjust salt and garam masala if required.

Also, if the dal consistency is too thick for you, then you can add 1/2 to 1 cup of hot water to it and bring it to the consistency of your choice. If you choose to do that, then you may cook further on saute mode.

Serve it hot with rice or naan. I ate it with whole wheat pita and it tasted awesome. Pumpkin Dal can be eaten as is like a stew or served with bread of choice.&nbsp;

MANUAL / PRESSURE COOK MODE

Take a small pan and heat oil in it. Once the oil is hot, reduce the heat and add cumin seeds. As they start crackling, add red chili powder and immediately switch off the heat. Add it to the Pumpkin Dal for more flavor.

Or simply add 1 tsp of Olive oil to it if you want to. It adds to the flavors.

Making Pumpkin Dal Tempering (optional)

This Instant Pot Dal comes together with minimal effort with the help of your electric pressure cooker. These delicious bowls of dal are topped with quick-pickled red onion and tangy yogurt for an unforgettable, vegetarian meal that’s perfect for Meatless Monday or any day of the week. 

Easy Instant Pot Dal

Tablespoons vegetable oil

onion (chopped)

garlic (finely grated)

coriander

cayenne (more if you like your indian food spicy)

peas (rinsed)

tomatoes (chopped)

cilantro (chopped + extra for garnish)

plain Greek yogurt

Kosher salt and pepper (to taste)

basmati rice

onion

lime

sugar

greek yogurt

red onion

Set Instant Pot to SAUTE, add heat the oil. Add onions and a pinch of salt and sauté until softened, 5-7 minutes.

Stir in garlic, ginger, coriander, turmeric, cumin, and cayenne  and cook for another minute until fragrant.

Hit the CANCEL button and add split peas, water, tomatoes, salt and stir to combine, scraping up any browned bits from the bottom of the Instant Pot.

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The most viewed instant pot dal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine