Instant Pot Dal Fry
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. 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.
Servings: 5 people
- 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.
Calories: 67kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 119mg | Fiber: 2g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 20mg | Calcium: 8mg | Iron: 1mg