Enjoy a vibrant innovation of the 21st century that’s bursting with traditional aromatic flavors.
During my recent travels, I had the pleasure of staying at an Indian temple, which had a buffet-style vegetarian restaurant downstairs. During my time there, I learned from Indian-American chefs about cooking traditional dishes like dal. For their family, it’s a staple dish, so they make big batches to last as long as possible. Each batch takes about an hour to cook just right, with someone needing to be on standby to stir with a ladle every now and then. But check it out—the handy Instant Pot strikes again, cutting this cook time in half!
Instant Pot dal is an Indian-style split pea soup brimming with authentic Indian spices and fragrant herbs. My temple friends taught me that the key to a well-flavored dal is to first sauté the cumin seeds and asafoetida in oil. Right off the bat, this emits a delicious aroma that makes my belly grumble. But that’s just the beginning… After onion, garlic, and the rest of the spices are added alongside fresh tomatoes, everything starts to come together in a refreshing kind of way. By the end of cooking—which isn’t long, thanks to the Instant Pot—the whole kitchen will overflow with warm and welcoming scents.
So, if it’s your goal to get your family into the kitchen sooner than later… maybe to help with cleanup… then this is a great way to do it. Instant Pot dal beckons everyone together for an effortlessly flavorful family meal.
Is dal the same as lentil soup?
At first glance, dal looks a lot like Red Lentil Soup. That’s because dal can be made from lentils or (as we’re using in this recipe) other legumes such as split pigeon peas (toor dal). Traditional dal is generally thicker than Western-style lentil soups, and it also typically features a wide range of aromatic spices; however, the two dishes otherwise share a lot in common.
How do I store leftovers?
Once cooled to room temperature, dal can be stored in an airtight container and refrigerated for up to 1 week. You may also freeze it for 2-3 months, and then let it thaw in the fridge overnight when you’re preparing to serve it. To reheat, place it in a pot on the stove over medium heat, stirring occasionally to ensure thorough and even cooking. Alternatively, you can heat it up in a heatproof bowl in the microwave for 1-2 minutes.
Serving suggestions
In my experience, Instant Pot dal is most delectable when poured on top of Jasmine Rice or Quinoa With Roasted Veggies, dished up with a side of Gluten-Free Flatbread. But my friends at the buffet also serve it with Roasted Curried Cauliflower, Brown Rice and Crispy Baked Tofu, Roasted Chickpeas, and Steamed Potatoes. Find your favorite Indian dishes and see how they pair with this surprisingly dynamic dal.
Ingredients
- 2 teaspoons coconut oil or ghee
- 3/4 teaspoon cumin seeds
- Pinch of asafoetida
- 1 small yellow onion, chopped (optional)
- 3/4 teaspoon ginger garlic paste
- 1 clove garlic, grated
- 1 medium tomato, chopped (optional)
- 1/4 teaspoon turmeric powder
- 1 1/2 teaspoons coriander powder
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon garam masala, optional
- 1 cup split pigeon peas, toor dal, rinsed
- 3 cups water, plus more as needed
- 1 teaspoon salt
- Handful of cilantro, chopped
- Juice of 1 lemon
Instructions
- Set the Instant Pot to 'Sauté' mode. Heat the coconut oil or ghee and add the cumin seeds with a pinch of asafoetida. Let the spices bloom for about 15 seconds.
- If using, add the chopped onion, ginger garlic paste, and garlic; sauté until the onion turns translucent, then add the tomato and all the ground spices (turmeric, coriander, cayenne, and garam masala if desired). Sauté for about 1 minute until fragrant.
- Add the rinsed pigeon peas and water to the pot. Cancel the 'Sauté' mode. Secure the lid and set the Instant Pot to high pressure. Cook for 8 minutes, then allow a natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Remove the lid and stir the dal. Adjust the salt to taste and add water to achieve your desired consistency. Garnish with chopped cilantro and a squeeze of lemon juice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment