Easy Gujarati Dal Instant Pot
Learn how to make authentic Gujarati dal with ease using your trusty instant pot. This simple and flavorful dish is perfect as a main course or paired with rice and veggies.
Servings: 4
Calories: 242kcal
Equipment
Ingredients
- 1 cup toor dal yellow lentils
- 1 tomato diced
- 1 onion diced
- 7 curry leaves
- 1 tablespoon jaggery
- 3 tablespoon peanuts
- 1 bay leaf
- ½ inch cinnamon stick
- 4 cloves spice
- ¼ teaspoon fenugreek seeds
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ⅓ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 teaspoon ginger grated
- 1 green chili sliced
- 4 cup water
- 1 tablespoon olive oil
- 3 teaspoon cilantro chopped
Instructions
- Rinse toor dal in water until the water runs clear.
- In the sauté mode on the instant pot, add oil and whole spices to the inner pot.1 bay leaf, ½ inch cinnamon stick, 4 cloves, ¼ teaspoon fenugreek seeds, ½ teaspoon mustard seeds, 1 tablespoon olive oil, ½ teaspoon cumin seeds
- Add chopped onions, ginger, green chili, and curry leaves.1 onion, 2 teaspoon ginger, 1 green chili, 7 curry leaves
- Sauté over medium heat for 2-3 minutes or until the onions are translucent.
- Add tomatoes, salt, red chili powder, and turmeric powder.1 tomato, ⅓ teaspoon turmeric powder, ½ teaspoon red chili powder
- Give it a good stir and cook for another 2 minutes.
- Add the rinsed Toor dal, jaggery, and peanuts. Pour in 4 cups of water.1 cup toor dal, 1 tablespoon jaggery, 3 tablespoon peanuts
- Close the lid of the instant pot and ensure that the pressure valve is set to sealing position.
- Select manual or pressure cook mode and cook on high pressure for 10 minutes.
- Once done, allow the pressure to release naturally for 10 minutes before using the quick pressure release option.
- Stir and serve hot, garnished with cilantro leaves.3 teaspoon cilantro
Notes
- Soaking the dal for an hour or two can reduce the cooking time in the instant pot.
- Adjust the spice levels according to your preference. You can add more or less chili powder and green chilies based on your taste.
- Add a teaspoon of lemon juice, if the dish turns out too spicy.
- For a creamier texture, you can blend half of the cooked dal with a hand blender before adding it back to the pot.
- Add tempering at the end for an extra layer of flavor. Heat oil in a small pan, add black mustard seeds, and let them splutter. Then, add cumin seeds, curry leaves, and red chili powder. Pour this over the cooked dal and mix well.
- Serving suggestion: Pair it up with jeera rice, vegetable pulao, or with brown rice
Nutrition
Calories: 242kcal | Carbohydrates: 34g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 53mg | Potassium: 235mg | Fiber: 8g | Sugar: 7g | Vitamin A: 408IU | Vitamin C: 43mg | Calcium: 67mg | Iron: 2mg