Servings: 6
Equipment
- Small frying pan
Ingredients
- 1½ cups toor dal (pigeon pea/arhar dal)
- ½ tsp ground turmeric
- 1-1½ tsp salt adjust as per taste
- 2 tbsp ghee
- 1 tsp black mustard seeds
- ½ tsp hing (asafetida)
- ½ tsp cumin seeds
- 2-3 dried red chili
- 1 sprig curry leaves
- 1 lemon juiced
- ¼ cup cilantro finely chopped
- 6 cups water see notes
Instructions
- Wash the dal thoroughly and drain all the water. Add it to the inner pot of the Instant Pot along with 6 cups of water and turmeric powder. Give it a quick stir.
- Secure the IP lid and pressure cook for 12 minutes. Let the pressure come down naturally for 10 minutes, then do a quick release of the remaining pressure.
- Open the lid and add salt. Whisk the dal well until it is smooth.
- In a separate frying pan, heat ghee and add mustard seeds. Once they splutter, add cumin seeds, hing, dried red chili, and curry leaves. Saute for 10 seconds and turn off the heat.
- Set the Instant Pot back in saute mode. Add the prepared tempering and give it a good mix. Simmer for 1-2 minutes., then cancel saute mode.
- Add lemon juice and cilantro. Serve with rice.
Notes
Before cooking, rinse the lentils under cold water until the water runs clear. This removes any dust or debris and helps them cook evenly.
I am using a 1:3 dal-to-water ratio in my recipe. This gives me a slightly thick dal. Add more water for a soupier dal. Also, keep in mind that the dal thickens as it cools down.
Add the salt only after pressure cooking the dal. Adding it initially will affect how the lentils soften. Also, whisk the cooked dal until it is smooth to achieve a creamy consistency of the dal.
Nutrition
Calories: 174kcal | Carbohydrates: 24g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 629mg | Potassium: 41mg | Fiber: 7g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 1mg
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