Andrea's Dal for Instant Pot®

This variation of mixed dal was developed over a series of happy accidents and has become a household favorite. This version has more ginger and a smoother texture. It's made in the Instant Pot® and I've tried it with a variety of fats. When using coconut oil, it has sufficient flavor that I think the cilantro is unnecessary.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 210 Calories

Ingredients

• ¼ cup water
• 1 teaspoon salt
• 1 tablespoon minced garlic
• 5 cups water
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 1 onion, roughly chopped
• 1 tablespoon coconut oil
• ¼ cup chopped cilantro (Optional)
• 1 ½ cups chana dal
• 1 ½ tablespoons minced ginger
• 2 tomatoes, roughly chopped, or more to taste
• ½ teaspoon cayenne pepper, or less to taste (Optional)

Recipe Instructions

Step 1

Combine water, chana dal, turmeric, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

While chana dal is cooking, heat coconut oil in a skillet over medium heat until shimmering, about 2 minutes. Add onion and cook 30 seconds. Add ginger and garlic; cook 5 minutes. Add tomatoes, cumin, salt, and cayenne. Cook and stir for 30 to 60 seconds. Add water and stir to remove browned bits from the bottom of the skillet. Cook 2 minutes more.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Chana dal should be soft enough to be easily crushed by a spoon.

Step 4

Transfer 1/3 to 1/2 of the cooked dal into the skillet with the onion mixture. Use an immersion blender to process until pureed. Mix in remaining dal and cook until heated through, 3 to 5 minutes more.

Step 5

Top individual servings with cilantro.