Tiffany Haney
Toor dal, also known as split pigeon peas, is a staple in Indian cuisine and can be easily cooked in an instant pot. This simple and nutritious dish is a great option for a quick and healthy weeknight meal. The instant pot method eliminates the need for babysitting the dish, making it a convenient choice for those looking for a hands-off approach to cooking. With the ability to customise the texture, consistency, and spices, toor dal can be tailored to your preference. Whether you prefer it creamy and smooth or with a little texture, the instant pot allows for a versatile cooking experience.
| Characteristics | Values |
|---|---|
| Recipe | Toor Dal Tadka |
| Cookware | Instant Pot |
| Cuisine | Indian |
| Ingredients | Split Pigeon Peas, Ginger, Garlic, Tomatoes, Green Chilli, Cumin, Asafoetida, Lime, Coriander, Turmeric, Salt, Water |
| Variations | Yellow Moong Dal, Masoor Dal, Vegetables (Spinach, Kale, Zucchini, Bottle Gourd, Snake Gourd, Chayote) |
| Nutritional Info (Per Serving) | Calories: 238kcal, Carbohydrates: 29g, Protein: 10g, Fat: 10g, Saturated Fat: 1g, Sodium: 515mg, Potassium: 37mg, Fiber: 9g, Sugar: 1g, Vitamin A: 40IU, Vitamin C: 0.3mg, Calcium: 45mg, Iron: 2mg |
| Cook Time | 8-14 Minutes |
| Soak Time | 30-60 Minutes |
| Cool Down Time | 10 Minutes |
| Total Time | 40 Minutes |
| Yield | 7 1/2 Cups |
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What You'll Learn
Soaking the dal
If you are short on time, you can skip the soaking stage. However, this may increase your cooking time, and you may need to blend the dal after cooking to achieve your desired texture.
If you do choose to soak the dal, you will need to adjust your cooking time. For a smooth dal, pressure cook for 10-12 minutes if using a mix of toor dal and moong dal, and 14 minutes if using only toor dal. If you are looking for a chunkier texture, pressure cook for eight minutes.
Remember to adjust the water quantity depending on whether you are using soaked or unsoaked dal. If you are using soaked dal, a 3:1 water to dal ratio works well. If you are using unsoaked dal, you may want to use four cups of water for every one cup of dal.
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Cooking time
The cooking time for Instant Pot Toor Dal varies depending on the desired texture and the inclusion of other types of dal.
If you are using a mix of toor dal and moong dal, pressure cooking for 10-12 minutes will yield a relatively smooth dal. However, if you are using only toor dal, you will need to pressure cook for 14 minutes to achieve a similar smoothness. This is because moong dal cooks faster than toor dal.
The cooking time can be adjusted to suit your preferred texture. For a chunkier dal, a shorter cooking time of 8-10 minutes is sufficient. Conversely, if you prefer your dal completely mashed, increase the cooking time by a minute or two. Soaking the dal before cooking will also impact the cooking time, with pre-soaked dal requiring slightly less time to cook.
It is worth noting that the Instant Pot's default bean mode can also be used to cook toor dal, with some sources recommending 6 minutes on high pressure with a full natural release. Additionally, the pot-in-pot method can be employed, where water is added between two pots to create steam, ensuring that no extra water is needed for this purpose.
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Spices and seasoning
The most common spices and seasonings used in this dish are cumin, asafoetida, green chilli, ginger, and garlic. Some recipes also call for the addition of turmeric and salt. If you want to make Gujarati Toor Dal, you can add peanuts, sugar, kokum, and tamarind for a unique flavour profile.
You can also adjust the spice level of the dish by adding extra green chilli, dry red chillies, or red chilli powder (cayenne) before cooking.
If you are looking for a smoother dal texture, you can soak the dal for 30 minutes before pressure cooking. However, if you want to maintain some texture, you can reduce the soaking time to 30-60 minutes prior to cooking.
Additionally, you can make the dish more nutritious by adding vegetables such as spinach, kale, zucchini, or bottle gourd.
Feel free to experiment with different spices and seasonings to find your perfect combination!
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Vegetables and other ingredients
Vegetables
- Spinach: Roughly chop tender spinach leaves and add them to the Instant Pot after pressure cooking the Toor Dal. Spinach adds colour, nutrients, and a mild flavour to the dish.
- Kale: If you prefer heartier greens, add kale before starting the pressure cooking process. It will hold its texture and provide a more robust flavour.
- Marrows and Gourds: Vegetables like zucchini, bottle gourd, snake gourd, and chayote blend well with the Toor Dal. They add variety in terms of taste and texture.
Spices and Seasonings
- Turmeric and Salt: These are essential ingredients to add flavour and colour to your Toor Dal. Adjust the quantities to your taste preferences.
- Cumin: Adding cumin seeds or powder during the tempering stage can enhance the aroma and flavour of the dish.
- Asafoetida (Hing): This spice adds a unique pungent flavour to the dal. It is often used in Indian cooking and can be gluten-free if required.
- Chilli: Green chillies, dry red chillies, or red chilli powder (cayenne) can be added to increase the spice level of your dal according to your preference.
- Tamarind: Adding tamarind puree or paste brings a tangy and tart flavour to the dish, balancing the other spices.
Other Ingredients
- Tomatoes: Fresh or canned tomatoes can be added to the Instant Pot to provide a subtle sweetness and a touch of acidity to the dal.
- Peanuts: Adding raw, unsalted peanuts gives the dish a crunchy texture and a boost of protein. You can experiment with the amount to suit your taste.
- Kokum: This is a dried fruit that adds a unique tartness to the dal. It is often used in Gujarati-style Toor Dal.
- Jaggery or Brown Sugar: Adding a sweet element like jaggery or brown sugar can balance the heat and tartness of the dish, creating a complex flavour profile.
- Ghee: If you prefer a richer flavour and mouthfeel, you can substitute oil with ghee. However, using ghee makes the dish non-vegan.
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Serving suggestions
Instant Pot Toor Dal, made with split pigeon peas, is a popular dish in India. It is vegan, gluten-free, and can be made in under 30 minutes. Here are some serving suggestions for this delicious and nourishing meal:
Rice
Toor dal is often served with rice, such as Jeera rice or plain rice. It can be served with basmati rice, or for a more simple approach, serve it with everyday sona masoori rice.
Bread
Naan bread is a great option to serve with toor dal, providing a comforting and filling meal. Roti is another bread option that pairs well with the dish.
Sides
Toor dal can be served with a variety of sides. A yogurt-based dish like raita, or Indian pickle (achar), can accompany the dal. A kachumber salad, papad, or a dry sabzi such as Bhindi Fry, Jeera Aloo, Aloo Shimla Mirch, Kadai Aloo Baingan, or Aloo Palak are also great choices.
Preparation and Presentation
The dal can be garnished with cilantro leaves and a tempering of Indian spices. It is recommended to soak the dal for 30 minutes before cooking to aid digestion and achieve a smoother consistency. After cooking, allow the pressure to release naturally for a few minutes before manually releasing any remaining pressure.
Storage and Reheating
Toor dal can be made in larger batches and frozen in portion sizes of 1/4 or 1/2 cup. When needed, simply thaw the desired amount and reheat. This makes it a convenient option for meal prep.
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Frequently asked questions
It takes around 8-14 minutes to cook toor dal in an Insta Pot. The time varies depending on the desired texture, with a longer cooking time resulting in a smoother dal.
The dal to water ratio can vary from 3:1 to 2:1, depending on the desired consistency and the type of dal used. A higher ratio of water will result in a chunkier dal, while a lower ratio will yield a thicker consistency.
To enhance the flavour of toor dal, ingredients such as cumin, asafoetida, green chilli, ginger, garlic, and tomatoes can be added. Additionally, tempering with Indian spices and adding vegetables like spinach or kale can further enhance the flavour and nutritional value of the dish.
