May 25, 2024
How To Make Dal In Instant Pot
But after I was introduced to the Instant Pot (and even wrote a cookbook on it!), I never really looked back. I love the ease of using an Instant Pot to cook traditional Indian vegetarian food like saag paneer, aloo rasedar and much more. This basic Instant Pot dal is something that I like to whip up after a busy work day. It is comforting, cozy with all the warm spices and so hearty. I can literally have a bowl of this dal tadka with rice everyday!
Toor dal: The most common dal that I grew up eating and it works great in this recipe. You would use 1 cup of toor dal. Moong dal: So, I have used moong dal in the recipe, but you can do just moong dal and use 1 cup of it. Toor dal & moong dal: You can combine the two and make this dal. Toor dal & masoor dal: Replace the masoor dal in the recipe with 1/2 cup toor dal.
Now, press the sauté button on your Instant Pot and once it displays hot, add 1 tablespoon of oil. I used avocado oil but you can use any oil of choice (preferably a neutral oil). Then add the following whole spices: 1 teaspoon cumin seeds, 1/4-inch cinnamon stick, 2 green cardamoms and 2 whole cloves. Sauté the spices for 30 seconds until fragrant. Then add 1 & 1/2 teaspoons of ginger garlic paste. Cook for around 45 seconds, stirring often. Now, add 1 chopped onion (large onion, around 160 grams) and 1 chopped green chili. Cook the onions for around 3 minutes until softened. And then add 1/2 teaspoon coriander powder and 1/2 teaspoon Kashmiri red chili powder (this chili powder isn’t spicy, if you replace this with regular chili powder, your dal might become too spicy so keep that in mind). You may also add a little garam masala, I did not add any. Cook the spices for 30 seconds. Add the rinsed dals to the instant pot and stir to combine with the masala. Close the lid and press the pressure cook/manual button. Cook on high pressure for 7 minutes with the pressure valve in the sealing position. Let the pressure release naturally. Once the pressure is released (that is pressure valve drop down on its down), open the lid. Give the dal a stir, it will be thick at this point. I added 1/2 cup hot water at this point to adjust the consistency to my liking. You can add more water if you like. Stir for 1 minute or so until the garlic starts to change color. Then add 1/4 teaspoon Kashmiri red chili powder, stir and remove the pan from heat. Transfer the tadka to the dal and give a good stir. Taste test and adjust salt at this point. Finish with 1 to 2 tablespoons chopped cilantro and 1/2 tablespoons crushed kasuri methi. Serve the dal hot over boiled rice. That is my favorite combo! Dal becomes thick as it cools. To reheat, you can add some hot water while reheating to adjust the consistency of the dal. I like reheating the dal in a pot over medium heat but you can also reheat in a microwave. For frozen dal, thaw in the fridge overnight or put the freezer safe container (if it’s microwave safe as well) straight in the microwave and microwave in 2 minute increments until it’s completely thawed and ready to eat.
title: “Instant Pot Dal Recipe " ShowToc: true date: “2024-10-27” author: “Amber Lovejoy”
May 25, 2024
How To Make Dal In Instant Pot
But after I was introduced to the Instant Pot (and even wrote a cookbook on it!), I never really looked back. I love the ease of using an Instant Pot to cook traditional Indian vegetarian food like saag paneer, aloo rasedar and much more. This basic Instant Pot dal is something that I like to whip up after a busy work day. It is comforting, cozy with all the warm spices and so hearty. I can literally have a bowl of this dal tadka with rice everyday!
Toor dal: The most common dal that I grew up eating and it works great in this recipe. You would use 1 cup of toor dal. Moong dal: So, I have used moong dal in the recipe, but you can do just moong dal and use 1 cup of it. Toor dal & moong dal: You can combine the two and make this dal. Toor dal & masoor dal: Replace the masoor dal in the recipe with 1/2 cup toor dal.
Now, press the sauté button on your Instant Pot and once it displays hot, add 1 tablespoon of oil. I used avocado oil but you can use any oil of choice (preferably a neutral oil). Then add the following whole spices: 1 teaspoon cumin seeds, 1/4-inch cinnamon stick, 2 green cardamoms and 2 whole cloves. Sauté the spices for 30 seconds until fragrant. Then add 1 & 1/2 teaspoons of ginger garlic paste. Cook for around 45 seconds, stirring often. Now, add 1 chopped onion (large onion, around 160 grams) and 1 chopped green chili. Cook the onions for around 3 minutes until softened. And then add 1/2 teaspoon coriander powder and 1/2 teaspoon Kashmiri red chili powder (this chili powder isn’t spicy, if you replace this with regular chili powder, your dal might become too spicy so keep that in mind). You may also add a little garam masala, I did not add any. Cook the spices for 30 seconds. Add the rinsed dals to the instant pot and stir to combine with the masala. Close the lid and press the pressure cook/manual button. Cook on high pressure for 7 minutes with the pressure valve in the sealing position. Let the pressure release naturally. Once the pressure is released (that is pressure valve drop down on its down), open the lid. Give the dal a stir, it will be thick at this point. I added 1/2 cup hot water at this point to adjust the consistency to my liking. You can add more water if you like. Stir for 1 minute or so until the garlic starts to change color. Then add 1/4 teaspoon Kashmiri red chili powder, stir and remove the pan from heat. Transfer the tadka to the dal and give a good stir. Taste test and adjust salt at this point. Finish with 1 to 2 tablespoons chopped cilantro and 1/2 tablespoons crushed kasuri methi. Serve the dal hot over boiled rice. That is my favorite combo! Dal becomes thick as it cools. To reheat, you can add some hot water while reheating to adjust the consistency of the dal. I like reheating the dal in a pot over medium heat but you can also reheat in a microwave. For frozen dal, thaw in the fridge overnight or put the freezer safe container (if it’s microwave safe as well) straight in the microwave and microwave in 2 minute increments until it’s completely thawed and ready to eat.
