Marianne Martinez
Dal, or lentil soup, is a staple of Indian home cooking, especially for vegetarians. It is typically made by tempering cumin, curry leaves, onion, and tomato, and is usually cooked in a stovetop pressure cooker. However, with the advent of the Instant Pot, cooking dal has become even easier and more convenient. The Instant Pot functions as a pressure cooker without the hassle of whistles and excessive parts to clean. This makes it ideal for preparing dal, as the dish can be ready in minutes.
How to Cook Dhal in an IP Pot
| Characteristics | Values |
|---|---|
| Type of Dhal | Toor dal or Yellow Split Pigeon Pea |
| Other Names | Dal Tadka, Dal Fry, Kali Masoor dal |
| Ingredients | Cumin, Curry Leaves, Onion, Tomato, Garam Masala, Turmeric Powder, Chilli Powder, Ghee, Garlic, Rice |
| Water Quantity | Depends on the type of lentil/rice |
| Cooking Time | 4-20 minutes |
| Recipe Steps | Rinse and soak dal, add ingredients, cook, adjust consistency, serve |
| Recipe Variations | Prepare tadka separately, cook rice separately |
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What You'll Learn
- Preparing the ingredients: rinse lentils, rice and spices
- Frying the spices: fry cumin, garlic, ginger and onions
- Adding lentils and water: combine with masala, set to high pressure
- Cooking the lentils: cook for 6-20 minutes, then let pressure release
- Adjusting consistency: add water if too thick, sauté mode if too thin
Preparing the ingredients: rinse lentils, rice and spices
Preparing the ingredients is a crucial step in cooking dhal in an IP pot. Here is a detailed guide to help you through the process:
Rinsing the Lentils: Start by taking a bowl or strainer and adding your chosen lentils, also known as dal, to it. Rinse the lentils thoroughly under running water, ensuring you wash away any dust or impurities. This step is essential in ensuring your dhal has a clean and pure flavour. Once rinsed, drain the water completely from the lentils.
Soaking the Rice: While you can cook rice without soaking, many people prefer to soak the rice beforehand to achieve a specific texture. Take a steel bowl and add your chosen rice variety, such as basmati or sona masuri. Rinse the rice well a few times to remove excess starch. Then, soak the rice in water until you are ready to cook it. This helps to soften the grains and ensure even cooking.
Chopping and Preparing Spices: While the rice is soaking, you can prepare the spices and other ingredients. Finely chop onions, tomatoes, ginger, garlic, and green chillies. You can also choose to add whole spices like cumin seeds, which provide a lovely aroma and flavour to the dhal. Additionally, you may want to add ground spices like turmeric powder, chilli powder, or garam masala. These spices not only enhance the flavour but also add a beautiful colour to your dish.
Remember, the key to preparing ingredients for dhal in an IP pot is taking your time to rinse, soak, and chop everything carefully. This attention to detail will pay off in the final flavour and texture of your dish.
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Frying the spices: fry cumin, garlic, ginger and onions
Frying the spices is an essential step in developing the flavours of your dhal. For this, you will need cumin seeds, garlic, ginger, and onions. You can also add other spices like turmeric powder, chilli powder, and garam masala.
First, turn on your IP and set it to Sauté mode. Once heated, add oil and 1 teaspoon of cumin seeds. When the cumin seeds start to sizzle, add 4 chopped garlic cloves, grated ginger, and a small red onion, chopped. You can also add 1 teaspoon of garam masala at this stage if you like. Fry these ingredients for a few minutes, stirring occasionally, until the onions start to brown.
Next, add your dry spices and salt, and give everything a quick mix. The dry spices can include 1/2 teaspoon of turmeric powder and 1 teaspoon of chilli powder. You can also add a pinch of asafoetida (hing) for extra flavour. Fry the spices for another minute or so, until the raw smell of the spice powders is gone. Keep stirring to avoid burning.
Now, you're ready to add the tomatoes and let the mixture cook for a couple of minutes until the tomatoes start to soften and pulp. If you're using them, you can also add curry leaves at this stage.
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Adding lentils and water: combine with masala, set to high pressure
When making dhal in an IP pot, the first step is to sauté the aromatics and spices. This usually includes onions, garlic, ginger, and spices like cumin seeds, garam masala, and turmeric powder. You can also add chilli powder or fresh green chillies for heat. Fry these ingredients until the onions are translucent and soft, and the raw smell of the spices has cooked off.
Next, you will add the lentils (also known as dal) and water. The amount of water you add will depend on the type of lentils you are using and the desired consistency of your dhal. As a general rule, use one cup of lentils and adjust the water accordingly. For thicker dhal, use less water, and for thinner dhal, use more. You can always adjust the consistency at the end by adding more water if needed.
Combine the lentils with the masala and ensure they are well-coated in the spices. You can also add tomatoes at this stage if you wish, as they will provide extra flavour and colour. Give everything a good stir to ensure it is well combined.
Finally, seal the IP pot and set it to high pressure. The cooking time will vary depending on the type of lentil and your desired texture, but it typically ranges from six to twenty minutes. Allow the IP pot to naturally release pressure before opening the lid and giving the dhal a stir.
If you prefer a thinner consistency, you can set the IP pot to sauté mode and add some extra water to adjust the texture. For a thicker dhal, simply leave the lid off and let it simmer on sauté mode until it reaches your desired consistency.
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Cooking the lentils: cook for 6-20 minutes, then let pressure release
Once you've prepared your ingredients, it's time to cook the lentils. The general formula for cooking dal is to add 1 cup of rinsed lentils, water (the amount depends on the type of lentil), turmeric, and salt to the Instant Pot. Set the Instant Pot to high or low pressure, and cook for 6 to 20 minutes with natural pressure release.
The amount of water you use will depend on the type of lentil you're using. For example, if you're using sona masuri, you'll need 2 cups of water for every cup of lentils. If you're using aged rice, you may need to add a little more water, about 2 to 3 tablespoons.
During the cooking process, the pot will take time to come to pressure and then cook. Once the Instant Pot finishes cooking, press cancel and let the pressure release naturally. The pin will drop when the Instant Pot is depressurized, indicating that it is safe to open the lid.
If you prefer a thicker consistency for your dhal, you can set the Instant Pot to Sauté mode and let it cook down slightly, stirring occasionally to avoid burning. On the other hand, if you prefer a thinner consistency, you can add some water and let it come to a boil.
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Adjusting consistency: add water if too thick, sauté mode if too thin
When cooking dhal in an IP pot, you may need to adjust the consistency of the dhal at the end of the cooking process. If the dhal is too thick, simply add a little water to thin it out. Some recipes suggest adding around 1/4 cup of hot water and stirring it through. If your dhal is too thin, you can use the sauté function on your IP pot to reduce the dhal and thicken it. Simply set the IP pot to sauté mode and cook the dhal until the consistency is to your liking, stirring occasionally to avoid burning.
The amount of water you will need to add to the dhal depends on the type of lentil used. Be sure to add water gradually and stir well, as you may not need to use the full 1/4 cup. The sauté function is a great way to thicken the dhal, but be mindful not to let it burn. Keep an eye on the dhal as it cooks and stir it regularly.
You can also adjust the consistency of the dhal by altering the cooking time. If you prefer a thicker dhal, cook it for a little longer, and for a thinner dhal, reduce the cooking time. The dhal will also thicken as it cools, so bear this in mind when adjusting the consistency.
Remember that the consistency of dhal is a matter of personal preference, so feel free to adjust the thickness to your taste. You can always add more water or continue cooking if you need to make further adjustments.
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