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!
Dal and Rice are the staple foods in many Indian homes. It is basically a lentil stew made with split pigeon peas and served with rice. It is also known as Varan Bhaat in Marathi.
Table of Contents
Watch How to Make Indian Dal Tadka / Dal Fry with Basmati Rice
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, it is a dish prepared almost every day in an Indian home. Every region in India makes dal in different ways. In North India, it is made by tempering it 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 for 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 one of the most popular dal made in India. The cooked toor dal is also popularly called 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 weeknight dinner.
I have also shared a different, slightly sweeter preparation of toor dal in this delicious Gujarati Dal recipe.
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 the necessary protein.
- Toor dal also contains 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 are 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.
If you do soak the dal for 2 hours, you can reduce the cooking time to 3 minutes for toor dal.
A note about consistency – In North India, dal is preferred so that each grain can be seen and not all mushed up. However, I know in South India that, the preference is to cook dal to a 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 cook pot-in-pot, you need a tall trivet and stainless steel containers that you can use within the main pot.
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 takes about 4-6 mins at high pressure. Hence, if I add rice pot-in-pot with these lentils, they will cook 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.
Learn more about the instant pot pot-in-pot method with this comprehensive guide!
Once you add all the 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 the 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 little 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 lentil recipes too:
Instant Pot Dal Tadka / Dal Fry with Basmati Rice
Ingredients
- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper, sliced into 2 pieces or chopped
- 6 Curry Leaves (Kadi Patta)
- 1/4 teaspoon Asafoetida (Hing), optional, skip for gluten-free
- 3 cloves Garlic, minced
- 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 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder)
- 1 teaspoon Salt
For Basmati Rice
- 1 cup Basmati Rice
- 1.25 cup Water
- 1 tablespoon Ghee or Oil, (optional)
- 1 teaspoon 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.
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.