Dal with white rice is my comfort food. So easy and quick to make. If you are craving home food, give this Instant Pot Dal recipe a try. Dal is an ingredient and the name of a dish. Dal is an Urdu name for lentils. There are so many varieties of lentils in many regions of the world, you always get something new to learn.
Ingredients for Dal
Lentil/Dal
I used moong and masoor dal for this version. Any other dal can also be used but the cooking time will vary.
Onion
Onion gives the dal its creamy texture and sweetness.
Ginger and Garlic paste
I always make my own ginger and garlic paste, an easy way to make ginger garlic paste is to take equal parts of fresh ginger and garlic and grind it to make a paste. You do not need to add any other ingredients to it. Freeze it into small ice trays.
Tarka/Tempering
Tempering is a technique in cooking used to balance ingredients by carefully heating or cooling them. I use tempering to enhance the flavor of dal. Heat your oil or butter, and add cumin seeds, and any other whole spicy and pour it over the cooked dal.
What to serve with dal?
Dal with rice, roti, or paratha is the ultimate Pakistani food. I personally like dal with white rice but paratha or roti with a side salad tastes amazing as well.
How to store dal?
Dal can be stored in an airtight container in the refrigerator for up to 3 days or in a freezer for a few weeks. Simply thaw it and heat it in the microwave once ready to eat.
Instant pot Dal
Equipment
- 1 instat pot
Ingredients
- 1/4 cup Moong Dal yellow lentil
- 1/4 cup Masoor Dal red lentil
- 1 small Onion
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 3/4 tsp Salt
- 3/4 tsp Red Chili powder
- 1/4 tsp Turmeric
- 1.5 cups water
Tarka/Tempering
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1 tsp Cumin seeds
- 3-4 Whole Red chilies
Garnish
- 1 Green Chilies thinly chopped (green chilies are optional)
- 1/2 bunch Cilantro thinly chopped
- 1/2 tsp Garam Masla
Instructions
- Wash and rinse your lentils.
- Put everything in an instant pot except for ingredients for garnish and tempering. Cook for 7 minutes on a multi grain setting.
- In a pan melt butter and oil.
- Add cumin seeds and red chilies, and cook until fragrant for about 2 minutes.
- Release the pressure from the instant pot and pour the tempering on it.
- Sprinkle garam masala. Garnish with green chilies and cilantro.
- Serve with white rice.
Notes
- I used equal parts of moong and masoor dal but any one of these can be used by itself.
- I prefer white rice with dal but it can be served with roti or paratha.
- This dal can be cooked in a regular pot but cooking time will be different.