Instant Pot Dal - Dal Fry Recipe
Dal Fry or Dal Tadka is an everyday Indian Lentil Curry. This wholesome comforting Yellow Dal recipe is easy, vegan, gluten free . This recipe makes best Instant Pot Dal in under 30 minutes.
Servings: 4 cups
Calories: 367kcal
Cost: $5
Equipment
Ingredients
- ½ cup each : Toor dal and Moong dal rinsed and water drained ( or use 1 cup of any dal)
- 2 cups water
Seasoning:
- 1 Tablespoon cooking oil
- 2 medium size tomatoes chopped
- 1 small onion finely chopped
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafetida
- ½ teaspoon Turmeric Powder
- ½ teaspoon red chili powder
- 4-5 curry leaves - optional
- 1 teaspoon garam masala
- 2 teaspoons ginger finely shredded about an inch piece
- 3 cloves garlic minced
- 1 teaspoon salt
- 2 Tablespoons cilantro finely chopped for garnish
To make pot in pot rice
- 1 cup Basmati Rice And 1½ cup of water
For additional garnish of flavored oil as shown in the picture
- 1 Tablespoon oil
- 2 whole dry red chilis
- ⅛ teaspoon red chili powder
Instructions
- Wash, rinse and both the dals and drain excess water.
- Start the Instant Pot on Sauté Mode. Once heated, add oil. Add cumin and mustard seeds. Add asafetida, curry leaves, ginger and garlic. Stir few times to mix all the seasoning.
- Add chopped onions and tomatoes. Stir few times. Add rinsed dals. Add red chili powder, salt, turmeric powder, garam masala powder. Check the taste to adjust the seasoning. Add water (2 cups water:1 cup dal) and stir well.
- Put the tall trivet in the main pot. Add the water in rinsed rice container and put the rice container on the trivet. Cancel sauté function. Close the lid. Vent on Sealing position. Choose Rice mode.
- Once Instant Pot completes cooking, wait for 10 mins on the warm count and then release the pressure.
- Carefully remove the rice container and trivet. Stir the cooked dal well. If you feel it’s too thick, add some water and check the seasoning. The dal should have a thick soup like consistency. Fluff the cooked rice gently with fork .
Additional Oil Tempering on top : (Optional)
- Heat the oil/ ghee in a saucepan. Once heated, add the red chilies and chili powder . Let it sizzle for few seconds. ( you can add chopped garlic or green chilies too for extra flavoring) Pour the seasoning over prepared dal. Garnish with chopped cilantro leaves.
Notes
- I prefer to use ½ cup of each of toor and moong dal to make this Mixed Lentil Curry. These lentils cook easily so not much pre-soaking is required. Just rinse them well under cold water and drain excess water before cooking.
- For Pot In Pot Rice- Use 1 cup washed Basmati Rice with 1½ cup of water.
- Rice and Dal is a classic dinner combination across Indian nation. Using Pot in Pot in pressure cooker, you can make this scrumptious meal in 30 mins. And as added bonus, most of these 30 mins are hands off as Instant Pot is doing it's job.
- Traditionally, this dish is made using the lentil or dal most commonly known as Toor dal (Arhar Dal). In English, these lentils are known as split pigeon peas. You can also make this recipe using Masoor Dal ( Red Lentils)
Nutrition
Serving: 1cup | Calories: 367kcal | Carbohydrates: 39g | Protein: 17g | Fat: 17g | Fiber: 8g