This simple dump and go dal recipe is made with toor dal (split pigeon peas), moong dal (yellow lentils), tomatoes and turmeric. It’s an easy and protein-packed meal best served with basmati rice or roti, or both.
MAIN INGREDIENTS
Dal / Lentils – 3/4 cup of Moong dal (yellow lentils) and 1/4 cup of Toor dal (split pigeon peas), both washed and rinsed
Tomato – 1 medium size Tomato, roughly chopped
Garlic – 3 cloves of Garlic, peeled
Turmeric – 1/4 tsp of Turmeric powder
Cumin – Pinch of Cumin / Jeera seeds
HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS
STEP 1 : COOKING DAL
- In a bowl take moong dal and toor dal, wash and rinse 2 to 3 times.
- To the Instant pot, add drained dal, chopped tomato, garlic cloves, turmeric powder, pinch of cumin seeds, 2 to 3 drops sesame oil and 2.5 cups water. Give a good mix.
- Close instant pot and set pressure valve to sealing and pressure cook at high for 12 mins.
Step 2 :
- Once pressure cooking time is completed, allow natural pressure release for 10 mins, followed by quick pressure release.
- Carefully open instant pot lid, add 1 tsp salt and with a potato masher, mash the dal thoroughly.
STEP 3 : Tempering
- Heat oil or ghee in a pan, once heated add cumin seeds, urad dal, red chili, curry leaves and pinch of hing / asafoetida roast for few seconds in low to medium heat.
- Add the tempering to the dal and mix well.
STEP 4 : Serving
Simple and delicious dal is ready to serve with roti or steamed basmati rice or both.
TIPS AND TRICKS:
You can use only moong dal (yellow lentils) or equal quantities of both toor dal (split pigeon peas) and moong dal. If using another dal, the cooking time may vary.
This dal taste delicious without tempering as well, just garnish with few chopped cilantro and serve it hot.
Storing – Refrigerate leftover in an airtight container for up to 3 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency of dal and add salt as required. You can freeze the dal for 2 to 3 months.
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Dump and Go Dal recipe in Instant pot
Description
This simple dump and go dal recipe is made with toor dal (split pigeon peas), moong dal (yellow lentils), tomatoes and turmeric.
Ingredients
Tempering (optional)
Instructions
- In a bowl take moong dal and toor dal, wash and rinse 2 to 3 times.
- To the Instant pot, add drained dal, chopped tomato, garlic cloves, turmeric powder, pinch of cumin seeds, 2 to 3 drops sesame oil and 2.5 cups water. Give a good mix.
- Close instant pot and set pressure valve to sealing and pressure cook at high for 12 mins.
- Once pressure cooking time is completed, allow natural pressure release for 10 mins, followed by quick pressure release.
- Carefully open instant pot lid, add 1 tsp salt and with a potato masher, mash the dal thoroughly.
- Heat oil or ghee in a pan, once heated add cumin seeds, urad dal, red chili, curry leaves and pinch of hing / asafoetida roast for few seconds in low to medium heat.
- Add the tempering to the dal and mix well.
- Simple and delicious dal is ready to serve with roti or steamed basmati rice.
COOKING DAL
Tempering
Serving
Notes & Tips
- You can use only moong dal (yellow lentils) or equal quantities of both toor dal (split pigeon peas) and moong dal. If using another dal, the cooking time may vary.
- This dal taste delicious without tempering as well, just garnish with few chopped cilantro and serve it hot.
- Storing – Refrigerate leftover in an airtight container for up to 3 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency of dal and add salt as required. You can freeze the dal for 2 to 3 months.