Instant Pot Dal and Rice is the most delicious Indian comfort food. Toor dal or Yellow Split Pigeon Pea cooked with onions, tomatoes and flavorful spices, along with pot-in-pot basmati rice for a complete meal. This is a vegan & gluten free Dal Fry!
What is Dal?
Dal is basically dried pulses. These dried pulses can be whole or split. Dal is also used as a term for various soups prepared with these dried pulses. It is also called Daal, Dahl or Dhal.
Dal is the main protein dish for many vegetarians, and hence a dish prepared almost everyday in an Indian home. Every region in Indian makes dal in different ways. In North India, it is made by tempering with cumin, curry leaves, onion and tomato. In South India, it is used to make sambar.
You will find it interesting that all of over India, dal is prepared in a stovetop pressure cooker. Hence it is a perfect dish to many in your electric pressure cooker or instant pot. Check out 10+ Instant Pot Lentils recipes.
Lentils used for Pressure Cooker Dal Fry
Toor dal or Yellow Split Pigeon Pea or Arhar Dal is the one of the most popular dal made in India. The cooked toor dal is also popularly called as Dal Tadka or Dal Fry. Dal tadka is very quick to prepare and can be ready in minutes. It is one of the easiest to make for a week night dinner.
Toor Dal Nutrition
Toor dal is from the legume family, and has a number of health benefits.
- It contains Folic acid, an important vitamin for all women.
- Toor dal contains protein and dietary fiber. Legumes such as toor dal are especially beneficial for vegetarians as they provide necessary protein.
- Toor dal also contain carbohydrates, which our body needs to generate energy. They contain complex carbohydrates, which are digested slowly by the body and are much better than simple carbohydrates.
How to make Indian Dal Fry in Instant Pot?
This recipe shows how to make Dal Fry in Instant Pot. The main difference in this preparation is that I made it as a one-pot recipe. Usually we boil the dal separately and then add the tadka in it. In this recipe, I cook the tadka in the pot before adding the dal and cook the dal along with the tadka.
Start with heating oil in the instant pot. Then add cumin seeds, curry leaves, asafoetida and garlic. Once the garlic is lightly browned, add chopped onions and cook for 2-3 minutes. Lightly brown the onions, then add chopped tomatoes and spices. Add toor dal and water. No need to soak the dal for this recipe.
The below steps show pot-in-pot basmati rice cooked along with the yellow lentils. More details about pot-in-pot below.
Pressure Cook for 5 minutes and then release the pressure 5 minutes after the beep. Garnish with cilantro and additional garam masala if you like a spice kick. Don’t worry if the dal does not look well mixed when you open the pot. Stir it well and it will be delicious.
A note about consistency – In North India, dal is preferred such that each grain can be seen and not all mushed up. However I hear in South India, the preference is to cook dal to a the consistency of sambar, where each grain is not visible and it is more like a smooth soup. For this consistency, pressure cook for 8-10 minutes at high pressure.
Dal Fry with Pot-in-Pot Basmati Rice
One of the big advantages of the Instant Pot is – the option to do Pot-in-Pot Cooking or PIP. This means being able to cook multiple things at a time, by also cooking in a small pot inside the main pot. To do pot-in-pot cooking, you need a tall trivet and stainless steel containers that you can use within the main pot. Here are the one’s I use:
Another important thing with pot-in-pot cooking is to consider the cooking time for the dishes you want to cook together. As an example, toor dal takes about 5 mins to cook at high pressure and basmati rice take about 4-6 mins at high pressure. Hence if I add rice pot-in-pot with these lentils, they would get cooked well. I would not cook brown rice along with these lentils, however they would work well with kidney beans that cook in 30 mins at high pressure.
Once you add all ingredients for Dal in the instant pot, place the trivet and then the bowl of rice with water. This way they will both cook together. See pictures above for reference.
Enjoy dal served over basmati rice and some homemade ghee (this would make it non-vegan)!
Why you will love this Instant Pot Dal & Rice:
√ It is easy to make in the instant pot with very less active time needed.
√ Healthy, nutritious & protein rich
√ This dal be made ahead and freezes well.
√ Vegan & Gluten free
If you like this Dal Fry, you might like these below lentils too:
★ DID YOU TRY THIS RECIPE? Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!
Instant Pot Dal Tadka / Dal Fry with Basmati Rice Recipe
Ingredients
- 1 tbsp Ghee or Oil
- 1 tsp Cumin seeds (Jeera)
- 1 Green Chili Pepper sliced into 2 pieces or chopped
- 6 Curry Leaves (Kadi Patta)
- 1/4 tsp Asafoetida (Hing)
- 3 cloves Garlic
- 1/2 Onion finely chopped
- 1 Tomato finely chopped
- 1 cup Split Pigeon Pea (Toor dal) washed
- 3 cup Water
- Cilantro to garnish
Spices
- 1/4 tsp Ground Turmeric (Haldi powder)
- 1/2 tsp Coriander powder (Dhaniya powder)
- 1/2 tsp Red Chili powder (Mirchi powder)
- 1 tsp Salt
For Basmati Rice
- 1 cup Basmati Rice
- 1.25 cup Water
- 1 tbsp Ghee or Oil (optional)
- 1 tsp Salt (optional)
Instructions
- Start the instant pot in sauté mode and heat the oil in it. Add cumin seeds, green chili, curry leaves, garlic and asafoetida.
- After the garlic turns light brown, add the chopped onions and cook for 2 minutes until the onions turn golden brown.
- Add tomato and spices and cook for another 2 minutes.
- Add the washed dal and water. Stir it all up.
- Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for for 5 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
- Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.
- Garnish with cilantro and stir. Optionally, sprinkle the juice of half a lemon. Dal tadka is ready to be served.
Video
Notes
Nutrition
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Hi Meeta,
IP newbie here..
I got an IP ultra recently and tried making this dal as my first recipe (also did water test before it)
I used 1 cup dal and 3 cups water
I sauted all the ingredients and then put the dal in for pressure cook for 15 mins
My IP ultra never got out of preheating mode and about 20 -25 mins I got a burn message. I could open the lid within 30 secs as my IP never got into pressure. Do you know what am I doing wrong??
The only thing different I did was used more garlic and soaked the dal for maybe about 15 mins before using it.
Thanks,
Deepika
Hey Deepika – This seems like an setup issue. During the water test, did the ip come to pressure, i.e. the pin popped up and then dropped when the pressure released. Make sure the sealing ring is properly setup, so the ip comes to pressure. It should only take about 10 minutes for the pressure to build (pin comes up). You can also try to make sure with doing the water test again. The changes of adding more garlic and soaking should not matter. Hope that helps.
Thanks Meeta. I realized later what I messed up on. I had used the measuring cup which came with the IP which was only 160 ml and I had just assumed that it was a full cup. So my first time it had very less water for the IP to come to pressure.
I did make the dal again and it was awesome. Trying the garlic chilli potatoes today.
Again thankyou for all these amazing recipes 🙂
Hey Deepika – Thanks for sharing back the issue you faced. Glad you tried again and enjoyed the dal. Would love to hear how the potatoes turn out. Thanks!
Can I use any stainless steel pot or bowl that will fit inside the Instapot to sit on the trivet for rice?
Hey Paulette – yes, any stainless steel bowl that fits in the instant pot steel insert would work. Hope you enjoy it!
This is the first time I m writing to you , I just got my IP & I have tried few recipes from your blog ! They turned out perfect 👌 ! So big thank you ! I will be doing pip first time with the recipe above ! Quick question! Does the rice or dal need to be soaked – and do we put the lid on the rice dabba while cooking ?
Hey Heta – So glad to hear you have been enjoying recipes from the blog. For Dal Tadka with pip rice, I do not soak the dal or rice. Also, do not add the lid on the rice bowl, as otherwise it will foam and rice will fall into the dal while cooking. To get a better idea, check the video in the recipe card. Hope you enjoy pip cooking. I find that to be a great help!
Thanks ! Did not cover the rice ! But I did soak dal & rice for half hour! But the taste texture was just mind blowing ! Thank you for very easy to understand and streamlined recipes !
So glad to hear that you enjoyed the Dal and Rice. Thank you for sharing back your experience 🙂
Hi meeta am new to your page and instant pot too.can i cook dal and sona masoori rice for the same time as 4-6 mins by pip method? Am using ip lux80 model 8 quart
Hey Sathya – I have not tried sona masoori rice, but do know that it takes much longer about 10 minutes to cook and the rice to water ratio is 1:2. I would suggest to cook 12 minutes at high pressure if doing pot-in-pot in a steel bowl. You can still cook along with toor dal. Just that the dal will be well cooked. I would love to hear if you try!
I am the worst Indian woman by stereotype, can’t dance or cook, but because of you and these IP recipes, I have some hope of improvement at least in one area 🤣. Thank you so much! This came out perfect.
Hey Jeena – Instant Pot is definitely a savior for so many of us. Glad that you are enjoying the recipes. Thank you so much for sharing back your review!
Hi Meeta,
Once again your recipe is spot on with the IP timing, can’t say enough good things about your site and the recipes you publish. I made this as you decribed and it came out perfectly.
Thanks for being so precise and dedicated to authentic indian recipes!
So glad to hear you enjoyed the Dal Tadka and the timing worked perfectly. Thank you so much for your kind works and review!
I love your recipes! I have had my Instant Pot for almost a year and just embarked on a very healing diet free of sugar, refined carbs, alcohol, etc. Your recipes have rescued me from a few dinner panics. I especially love this dal. When I started this diet, Indian food was my first thought for a cuisine I could turn to safely and your recipes are clear, inspiring, and healthful! Thanks 🙂
Thank you Emily. I am glad that the recipes are helping you in your healthy journey. Would love to hear if you have any feedback on the recipes 😊
Hi Meeta
I need to make this recipe for 10 adults. I was going to do 2.5 cups of toor dal but just realized I only have 2 cups of toor dal. If I add a 1/2 cup of masoor dal, would it change the taste and texture drastically? Thanks!
If I double the recipe should I adjust the cook time? Thanks!
Hey Ian – The same cooking time will work even if you double the quantity. Hope you enjoy it!
Thanks! This was delicious. I’m Vegan so I added a tbsp of earth balance spread at the end for some extra fat, but honestly it didn’t even need it! I also used mustard seeds in addition to cumin seeds. As a vegan, your blog has been a god-send. Going to try making your Dal Makhani recipe tomorrow.
Also, I’d be curious to hear your thoughts on this vegan chickpea tikka masala recipe
https://myheartbeets.com/instant-pot-butter-chickpeas-vegan-butter-chicken/
It’s already very good and simple, but I’d be curious if you have any ideas to make it even more flavorful? Thanks again!
Hey Ian – Thank you for sharing back your experience. I am traveling in India, so hence was not able to reply earlier. How did the Dal Makhani turn out?
The Vegan Butter Chickpeas looks great. I don’t have any suggestions, it really looks like has the perfect spices. Hope you enjoy it 🙂
Hi Meeta
I plan on making this recipe again tonight! Do you think it’ll make a difference if I just cook the dal with some water first ( 5 mins HP and 5 mins NPR) and then add the tadka? ( oil with onions, tomatoes and spices). Just wanted to know if there’s anything I would need to change.
Thanks!
Hey Kiara – Sorry for the late response. Adding tadka later works too. I do it along to make it a one-pot dish. Hope you enjoy it!
no worries, thanks!
Hi Meeta – I am about to purchase my first Instant Pot and would like some advice . . . We are a family of three and I am having trouble deciding on a size 6qt or 8qt? I cook a lot of the same types of foods you share on your site (which I love by the way). Lots of beans and lentils which I know means only filling the pot about half way. And we like leftovers, either for lunches or for the freezer for later. I was curious what size instant pot you use for your family? Thanks! I am looking forward to trying my hand at some of your recipes as soon as I get my new pot (dal & egg curry are two family favorites!)
Hey Joanne – We are a family of 3 and love our 6qt DUO. However based on what you mention (love leftovers and freezer meals), I would suggest going for 8qt. You will love how easy it is to make all your favorite dishes in the instant pot. I look forward to hearing what you buy and try 🙂
What kind of oil to use?
Hey Tal – You could use oil of your choice. At different times, I have made this Dal with Ghee, Coconut oil, Canola oil and Avocado oil. Hope you enjoy it!
I’m intrigued by the pot in pot method, but the trivet you link to on Amazon isn’t tall. How tall is yours? I found a different one that is 2.7″ high. Is that tall enough? Thanks!
https://www.amazon.com/Steaming-Steamer-Stainless-Multi-function-Diameter/dp/B01B4E8PG6?tag=paintthekitchez1-20
Hey Sara – Here is the trivet that I use – http://amzn.to/2GaGu0Y. It is about 2.7 inches tall, and works well for pip cooking.
I tried out this recipe and without a doubt, it was delicious. My only concern is, every time I make dal and store the leftovers for later (in the refrigerator), the texture changes and the dal clumps together. Is there any way I can avoid this?
Thank you, Kiara. Lentils do soak all the liquid when cooled. I typically add a little water and heat the lentils in the microwave for 2-3 mins depending on the quantity. Do let me know if that helps!
I have an ultra and do not have manual mode. Do I just press the pressure cook button on high for 5 minutes?
Hello Rimmy – Yes, use pressure cook button at high pressure. It is the same as manual. Hope you enjoy the dal!
Awesome recipe. Your timings were perfect. Thx
Hi Sima – So happy to hear that the Dal timing worked for you…thank you for sharing back 🙂
Hi,
I tried this recipe with 1 cup dal, and 2.5 cups water and honestly have using natural release, my dal looked like mashed up lentils. There was no liquid left.
I now need to add water to a pot and add the mushy lentils.
I cooked the dal on high pressure for 5 minutes and then left it in there till the pressure released on its own.
Hi Nina – Sorry to hear that the dal came out mushy. However it seems like you modified the recipe to your taste. The recipe calls for 1 cup dal to 3 cups of water and a quick pressure release, so I am not surprised that the dal came out mushy as it was cooking for much longer while the pressure released naturally.
The recipe says NPR 5 minutes and here you say quick release. so which is it?
Andrea, do a 5 minute NPR with the suggested time in the recipe. I have suggested better times along with the video recipe.
If I cut the recipe in half does the cooking time change?
Hey Devanshi – The cooking time will remain the same even if you cut the recipe to half. The instant pot will just come to pressure sooner. Hope you enjoy it!
What amount of asafoeteda should I use? It’s not indicated in the recipe. Thanks!
Hey Susan – Add a pinch of asafoetida (less than 1/4 tsp). I will update the recipe to make this clear soon. Hope you enjoy it!
what temperature setting do you sautee on-less, normal or more? Thanks!
Hey Ian – I usually do sauté normal.
Found this last night. Made it today on my lunch break. Wow! Yum! I was so surprised how tasty tangy yummy it was and so easy, too. I’ve only cooked w/ curry leaves just a couple times for the first time this week. They seem to impart a bit of a tangy flavor…? Is that what gave that bit of tanginess? I didn’t have a fresh tomato today, so I uses 6fl oz of canned diced tomatoes I had on hand. Maybe that was some of the tang? My wife and I are stuffed tonight. We overdid it a bit, but it was so yummy. This will be one of our go-tos for sure. I want try the kheer recipe (wanted to tonight, but too full!) & the kichdis and others next. Thank you!
Hey Brian – So glad that you enjoyed Dal Tadka. It is definitely a simple, yet delicious kind of dish. This lentil is cooked everyday in many Indian homes. I believe the extra tanginess may be because of the canned tomatoes. Otherwise it is just a bit tangy with the tomatoes, with a bit of sweetness from the onions and spiciness from the spices 🙂
I would love to hear if you try the other recipes!
Thanks,
Meeta
Should you cook the dal longer? The pic shows that the dal is not properly cooked.
Hey Anita – It is a personal preference. I usually like the lentils holding their shape and not completely mixed. However if you prefer them more cooked, certainly add more time. Always great to adjust any recipes to your preference ????
Thank you for sharing this recipe! I made it today and it came out perfect. I would up the heat level the next time I make this recipe again, but that’s just my preference. I’m excited to your other recipes! My biggest challenge with the IP is the cooking time.
Aleena
Hey Aleena – So glad you enjoyed the dal. My recipes are usually less spicy as I make them kid friendly for my daughter. Please do adjust to your taste ????
The Instructions mention green chili, the ingredients not. Still, a marvelous recipe.
Glad you enjoyed the Dal. Thank you for sharing your review! I have updated the miss in the ingredients 🙂