Gujarati Dal with Pot in Pot Rice

Author:

Anvita

This Instant Pot khatti-meethi Gujarati Dal with Pot in Pot rice is the comfort you are craving for and is ready in under 30 minutes. You get that perfect sweet-tangy, home-style bowl in one go and the real magic is in a couple of secret magic touches that makes this dal taste completely different from every other Gujarati dal you’ve tried.

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Course: Main Course

Cuisine: Indian

Keyword: gujarati dal, gujarati dal recipe, gujrati dal, gujrati dal recipe, khatti meethi gujrati dal

Prep Time: 10

Cook Time: 6

Total Time: 21

Servings:

4 servings

Calories:

956kcal

Ingredients

For Dal

1 cup toor dal washed and soak while gathering other ingredients
¼ cup raw peanuts
1 teaspoon salt
5 pieces kokam optional
1 teaspoon turmeric
1 teaspoon ginger grated
3 cups water

Koro Sambar

2.5 tablespoon fenugreek seeds (methi na kuria)
1 cup split mustard seeds (rai na kuria) not the same as black mustard
¼ cup oil
½ cup red chili powder
¼ teaspoon turmeric
1 teaspoon asafoetida
¼ cup salt

Tempering

3 tablespoon ghee
¼ teaspoon asafoetida
1 teaspoon mustard seeds
½ teaspoon cumin seeds
6 curry leaves
6 cloves
2 cinnamon stick
3 whole dried red chilies round or long
2 tablespoon soaked tamarind pulp water
2 tablespoon jaggery or sugar
½ teaspoon green chili paste optional
2 tomatoes chopped

Pot in Pot Rice

2 cups rice
3 cups water

Garnish

2 tablespoon cilantro chopped

Instructions

Making Koro Sambar : Heat oil in a pan for a couple minutes and keep aside to cool. In a dry grinder, add fenugreek seeds and grind into a coarse mixture. Then add split mustard seeds into the dry grinder and coarse grind it. To a bowl, add the ground fenugreek seeds, mustard seeds, red chili powder, turmeric, asafoetida, salt and oil. Mix it all and store in an air tight container.
Cooking Dal : While you gather the ingredients together, wash and soak the dal. Using the saute mode, heat the inner pot and add the toor dal, peanuts and or cashews, salt, turmeric, ginger, kokam & 2 cups water to the pressure cooker followed by water. Give it all a stir.
Pot in Pot Rice : This step is optional. While the dal will cook in the main pot, I often place a heat safe smaller pot with rice, water & ghee on a trivet. Cover it with a steel lid or aluminum foil.
Pressure Cook : Close the lid and pressure cook for 6 minutes followed by a quick release after 5 minutes.
Prepare Temping : While the Dal are Rice are pressure cooking, in a deep bottom pan, heat ghee and add asafoetida, cumin seeds, mustard seeds, curry leaves, red whole chilies, green chilies or paste (optional), cloves, cinnamon sticks and cook until aromatic. Next add jaggery and allow the jaggery to caramalize, another way to make the flavors stand out. Then add the secret ingredient, koro sambar (recipe in recipe card) Then add the ginger and tomatoes and allow the tomatoes to soften for a couple mins. Lastly add kashmiri red chili powder & stir it.
Tempering the Dal : Open the lid of the pot and using a pair of tongs, remove the rice container and place it aside. Using a whisk, whisk the dal. You will notice a thick consistency. Add some water, a cup or more (to your preferred consistency) and tamarind pulp water (if using) to make it runny and bring it to boil. Then add the tempering and simmer for another minute or two. Adjust the salt, sweetness and tanginess.
Garnish : Garnish with chopped cilantro and some fresh lemon juice if you skipped tamarind pulp water. Enjoy the piping hot dal.

Video

Notes

Wash the dal thoroughly to make sure there is no foaming from impurities.
Whisk or blend (remove kokum and peanuts if blending) for smooth texture.
Do not skip the koro sambar (recipe in recipe card)
Make sure to caramelize the jaggery when tempering before you add tomatoes

Nutrition