Like so many of my readers have expressed, I love a simple Instant Pot recipe that does not lose its authenticity from the original stove pot version. The recipe that I am sharing today for Dal fry is one such recipe. Dal Fry is a protein powerhouse recipe that lends itself to several customizations with the choice of Dal or vegetables that you choose to add.
I am happy to share a simple Instant Pot vegan recipe such as this one and I sincerely hope that this comes in handy for the readers that expressed interest in it.
Dal fry is typically made using Toor dal (Yellow lentils), but you can always substitute that with other options like Masoor Dal or Moong dal. The cooking time does not vary with any of these options.
Toor Dal is the most common one in the market and hence makes it a safe choice 🙂 In fact, there are a lot more recipes that I have shared in the past with toor dal. Just search for Tool dal in this site and you will find a handful of them.
None of the dal options compromise on the authenticity of the dish. In fact, you will be surprised at how close it is to a restaurant-style Dal Fry or Dal Tadka. I am usually confused with the interchangeable ‘dal fry’ and ‘dal tadka’ when I go to Indian restaurants. But the fact is that the names do not really matter if you can prepare an authentic dish right in your kitchen with the Instant Pot! One subtle difference I have noted in the “dal fry” recipe is that they are thicker in consistency compared to other dal recipes.
Instant Pot Dal Fry
Instant Pot has made life easier for all cuisines including Indian. This one-pot dish that I have shared here is easier and quicker than the stovetop version and makes an excellent pair for steamed rice as well as rotis. I pair it with rice if it is a weekday (saves time) and pair it with roti (chapathi) if I prepare it for a weekend. This dal is vegan, gluten-free and made this using little oil.
To begin with, you have to saute the spices and ginger-garlic paste. Then saute the onion and tomatoes. Towards the end, add the pigeon pea lentils and water. Sounds easy right? That’s because that is how easy it is! Enjoy the best tasting simple dal fry with Jeera rice or regular steamed rice or roti.
Dal fry without garlic and onion
You can also make dal fry without onion and garlic. I have received some requests for that. Just skip those ingredients and follow the rest of the normal procedure that I have shared below. I have tried it successfully in the past. The sweet taste of caramelized onions will be missed, however, if you observing a fast or if you are allergic to onions or garlic, just skip them and follow the rest of the procedure.
If this recipe interests you, please rate and comment below in the comment box. I had also shared the recipe for Channa Dal in the recent past. If you are a “Dal” lover, you will definitely love it!
Try my other dal recipes like...
Here are the recipe details….
Instant Pot Dal Fry
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 red chili
- 2 teaspoon Ginger garlic paste
- 1 onion
- 1 tomato or use 1 tablespoon tomato paste
- 1 ½ cup pigeon pea lentil or Toor dal
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- Salt to taste
- 2 green chilies
- 1 strand of curry leaves - optional
- 4 cups of water
- ½ teaspoon Fenugreek leaves or Kasuri methi
- Cilantro leaves for garnish
- Start the instant pot in sauté mode and drizzle a couple of teaspoons of oil.
- As the oil heats up, add the mustard seeds and cumin seeds and after a few seconds add chopped or minced garlic and ginger.
- Once the cumin seeds start to sizzle and the garlic changes color, add onions, ginger, green chilies, and saute for 2 minutes.
- Add tomatoes, spices(turmeric, coriander powder, chili powder) and stir them well. Follow it up with Toor dal (pigeon pea lentil) and water for cooking. Stir it all up.
- Press ‘Cancel’ on the Instant Pot and close the lid with a vent in sealing position.
- Change the instant pot setting to ‘manual’ or ‘pressure cook’ mode at high pressure for 6 mins.
- When the instant pot beeps, let the pressure release naturally.
- Add garam masala and fenugreek leaves and give a good stir. Garnish with cilantro, then serve with rice or roti.
For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter. You will also get a copy of my e-book where I have put together some simple vegan dessert recipes and dessert essentials. My readers have found it very helpful and I am hoping you will too!
Pin this recipe for later use