easy instant pot

This Yellow Dal recipe is a cozy and satisfying Instant Pot vegetarian recipe. A family favourite meatless Monday meal that is comforting and nourishing.

Instant Pot Dal

tsp vegetable oil (avocado, grapeseed, or canola)

yellow cooking onion, finely sliced

garlic,

ginger

cumin seeds

turmeric

400 mL coconut milk (full-fat

800 mL cold water

Set Instant Pot to Saute. Once HOT appears on the IP add oil and onion. Cook for 2 minutes until starting to soften. Add garlic, ginger, cumin seeds, and turmeric, cooking and stirring for 2-3 minutes until fragrant.&nbsp;

Add split peas, coconut milk, and water to IP, closed lid with valve set to sealed and set IP to HIGH pressure cook (or manual) for 4 minutes.&nbsp;

Carefully use the quick release valve and allow steam to escape until the valve is depressed. Carefully open lid, stir dal and serve with rice, naan bread, and desired vegetables. 

Weeknight Ragù with Veggies packed with tons of vegetables and flavour! It's perfect for busy days and picky-eaters! Make in either the slow cooker or in the Instant Pot!&nbsp;

Weeknight Ragù with Veggies

lbs (454 gr) beef

carrots,

onion,

garlic

small-medium zucchini, trimmed and roughly chopped

large bell pepper, roughly chopped

spinach leaves

tomatoes

red wine

broth

oregano

basil

1/8-1/4 tsp crushed red pepper flakes

tsp kosher salt

tsp black pepper

Place meat in a food processor and pulse until blended or mash up with a potato masher. Add to slow cooker.&nbsp;

Add onion, carrots, garlic, zucchini, and bell pepper to food processor and pulse until finely chopped (or finely chop with a knife). Add to slow cooker.

Blend spinach in food processor and set aside (do not place in slow cooker yet).

Add crushed tomatoes, red wine, broth, basil, red pepper flakes, salt and pepper to slow cooker and stir until well blended.&nbsp;

Turn slow cooker to slow for 8-10 hours or high for 3-4 hours. With 10-20 minutes left, add spinach.&nbsp;

Serve over top of noodles, polenta, or other desired base.&nbsp;

Slow Cooker Instructions:

Heat IP to sauté. Place meat in a food processor and pulse until blended or mash up with a potato masher. Add to IP when IP says "hot" and cook until meat is browned, around 5-7 minutes.&nbsp;

Add onion, carrots, garlic, zucchini, and bell pepper to food processor and pulse until finely chopped (or finely chop with a knife). Add to IP.

Blend spinach in food processor and set aside (do not place in IP yet).

Add crushed tomatoes, red wine, broth, basil, red pepper flakes, salt and pepper to IP and stir blended.&nbsp;

Close IP and cook on high pressure for 15 minutes. Use the quick release valve for 5 minutes and carefully open lid. Add spinach and mix.&nbsp;

Instant Pot Instructions:

Some warm and comforting tool dal? And in six different flavors? Oh, yes! Thanks to the instant pot, now I cook my Indian dal in just minutes.

Toor Dal (How to Make Indian Toor Dal)

Cup Toor Dal ((washed, rinsed and

Roma tomatoes, chopped

green chilies slit

inch ginger, finely minced

Cup cilantro leaves, finely chopped

Tbsp cooking oil

Tsp cumin seeds

Tsp tsp turmeric ground

Tsp asafetida and salt

Set your instant pot to a sauté mode and allow it to heat. When the digital display indicates “hot,” add the cooking oil followed by cumin seeds and asafetida.

Allow the cumin seeds to brown and infuse their flavors in the hot oil. 

Now add ginger and green chilies and mix really well. 

Add chopped onions and salt. Allow the onions to brown a little. Now save half of this mixture and add tomatoes to the rest half. 

Add soaked toor dal, turmeric and mix well. Seal the vent and secure the lid. 

Set the instant pot to pressure cook for 15 minutes. After the pressure cooking time, wait for natural pressure release. 

Now open the lid and gently mash the dal and vegetables. Add more water if required and adjust salt if necessary. 

Add the remaining onion tadka mixture and give the dal a quick boil. 

Switch off the instant pot and add fresh cilantro to the dal. Serve with hot rice.

Use mustard seeds, curry leaves, dried red chili and asafetida to temper.Add sambar powder, tamarind pulp, and mixed vegetables to dal and pressure cook. Garnish with the tempered seeds and curry leaves.

South Indian Sambar

To hot ghee, add cumin seeds to temper, add spices – turmeric, coriander, chili powder, and garam masala. Add ginger and garlic, followed by chopped onions and tomatoes. Allow the veggies to become mushy and then add cooked dal, and adjust the consistency by adding more water. Bring the dal to a boil, and garnish with cilantro leaves.

North Indian Dal Fry:

Temper either cumin or mustard seeds in hot oil or ghee. To the tempered seed, add 1 tbsp grated ginger, 2 cups of chopped spinach and allow it to wilt. Add 2  cups of cooked toor dal, spices – turmeric, chili powder and bring the mixture to a boil. Serve with lime juice.

Spinach dal:

Temper cumin or mustard seeds and dried red chili in hot oil. Add a pinch of asafoetida and 2 cups of cooked dal. Bring the mixture to a boil. This is a non-spicy, simple dal tadka.

Dal Tadka:

Temper mustard seeds in hot oil, and add chopped green chilies. Add cooked tool dal with tomatoes and bring the mixture to a boil. Garnish with cilantro and lime juice before serving.

Simple Dal:

Cook dal with tamarind and green chilies. To the hot oil, add mustard seeds, curry leaves, onions and a cup of water. Bring the mixture to a boil. Garnish with cilantro.

South Indian Dal:

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Instant Pot Dal

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Top 3 easy instant pot recipes from across the web

The most viewed easy instant pot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Dal

Weeknight Ragù with Veggies

Toor Dal (How to Make Indian Toor D...

The most viewed easy instant pot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine