Spilt Mung bean and potato dal made in the Instant pot, easy to make and delicious…
Yet another vegetarian delicacy made in the Instant pot. Sautéed the onions in ghee, added the lentils, potatoes and spinach and cooked at high pressure for 12 minutes with NPR after 15 minutes.
This turned out amazing and I served this with homemade chapatis. Yum!
Instant Pot Easy Dal Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
- Ghee- 2 tbsp
- Mustard seeds- ½ tsp
- Cumin seeds- ½ tsp
- Whole dry red chilies- 2
- Curry leaves- 1 sprig
- Onions, chopped- 2 (yellow onions)
- Potatoes, diced- 2
- Spinach leaves- 1 cup
- Split yellow mung dal, rinsed- 1½ cups
- Chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Cumin powder- ½ tsp
- Coriander powder- 2 tsp
- Salt- ¾ to 1 tsp
- Water- 3 cups
- Cilantro, chopped- 2 handfuls
Instructions
- Turn on the Instant pot, click saute button- wait for Hot display.
- Add ghee, after it's hot- add mustard seeds, let it splutter. Add cumin seeds, dry red chilies and curry leaves. Saute for a few seconds.
- Add onion, season with ½ tsp salt. Cook for 2 minutes.
- Add potatoes, spinach, lentils and combine well.
- Add chili powder, turmeric powder, cumin powder, coriander powder and salt, combine well.
- Add water, give it a mix.
- Close the pot with the lid.
- Cancel saute mode.
- Click Manual- high pressure- set time to 12 minutes.
- After the pressure cooking has completed, do natural pressure release after 15 minutes.
- Open the lid, combine everything well and add cilantro, give it a mix.
- This was a thick dish. If you need more gravy, add some water and cook for 2 minutes in saute mode.
- If you prefer, you could even add ½ cup beaten yogurt to the cooked lentil and cook for 2 minutes in saute mode.
- Serve along with rice, chapati or roti.
