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    Home » Recipes

    Instant pot Masoor Daal

    Published: Jan 24, 2021 · Modified: Nov 20, 2024 by Izzah Khan · 1 Comment

    Jump to Recipe

    Daal Chawal is comfort food at best. It's cheap, filling and and full of good nutrients. I'm sharing my Instant Pot version of this delicious daal, which comes together in literally no time at all!
    Yellow Daal Chawal Daal

    Benefits of Lentils

    Lentils are rich in fiber, iron and protein and perfect for you if you are on a clean eating journey. Growing up, I had daal (the red and green variety) almost weekly. This makes for a great lunch and the instant pot cuts down the cooking time even more.

    Instant Pot Yellow Daal
    Yellow Daal Chawal Daal

    Instant Pot Daal Chawal

    This is the perfect Instant Pot lentil recipe. Rich in taste and packed with nutrition, it's a staple in South Asian cuisine, perfect with rice or naan for a satisfying meal.
    Print Recipe Pin Recipe
    Total Time 15 minutes mins
    Servings 5

    Ingredients
      

    Daal

    • 1 cup red lentil Masoor, rinsed well
    • ¼ teaspoon turmeric
    • ¼ teaspoon red chili you can add more to the tadka to taste
    • 4 cups water
    • salt to taste

    Tadka/Temper/Bhagar

    • 3-4 tablespoon oil the quantity is up to you
    • 2 red button chili whole
    • 1 teaspoon cumin seeds
    • 3 garlic cloves
    • ¼ teaspoon red chilli powder

    Instructions
     

    • In your Instant Pot, add lentils, water, turmeric and red chilli powder and pressure cook on high for 6 minutes with the valve sealed.
    • Once done, release pressure, add salt to taste and adjust the consistency of the daal. If the daal is too thin for your taste, cook it down a bit on "saute" mode. If you like it more watery, add more water. When you reach the desired consistency, set the instant pot to low.

    Tadka

    • In a pan, heat up oil, add cumin and allow it to crackle a bit. Then add the button chilli and garlic cloves. Let the garlic get golden brown, then add a pinch of red chilli powder.
    • Swirl the tadka in the pan for 30 seconds and pour on the daal. Give it a gentle stir and cover with a glass lid (not the pressure cooker lid otherwise pressure will start building). Let the daal steep in the tadka for 3-4 minutes.
    • Serve with Basmati rice and some aam/gajar ka achar!

    Notes

    • When releasing pressure, you can do a quick release but if the daal splatters, then wait for the pressure to release naturally
    • Tadka ingredients are up to you. You can add slices onion and curry leaves as well. 
    • keep your daal on low setting when ready to pour the tadka. 

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      Recipe Rating




    1. Clare

      July 04, 2024 at 3:14 pm

      Love this recipe, thank you 🙂

      Reply

    Primary Sidebar

    Hi, I'm Izza!

    I’m a Program Manager in Big Tech and the creator of this blog. My recipes are tried and true dishes inspired by my Pakistani roots and frequent travels. I live in Los Angeles with my husband and occasionally do private dinners.

    Learn more...

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