Instant Pot Toor Dal with Pot in Pot Rice

Instant Pot Toor Dal with Pot in Pot Rice

Author:

Anvita

Want dal and rice ready in just 20 minutes? I’ll show you my easy Instant Pot trick for tasty, tangy khatti toor / arhar dal with soft rice, all at once. Both cook together, quick and mess-free, using pot in pot. Saves time and cuts cleanup. Plus sharing tips and tricks to make the best dal and avoid common mistakes.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Indian

Keyword: arhar dal, arhar dal recipe, dal recipe toor, dal recipe toor dal, instant pot arhar dal, instant pot toor dal, making toor dal, toor dal, toor dal recipe

Prep Time: 5

Cook Time: 8

Total Time: 20

Servings:

6 people

Calories:

397kcal

Ingredients

For Dal

1 cup toor / arhar dal washed and soaked
1 medium onion diced
2 tomatoes diced
1 tablespoon ginger garlic green chili paste or finely chopped
1 teaspoon turmeric powder
2 tablespoon tamarind pulp or lemon ju1ce or dry amchur powder
2.5 cups water
1 teaspoon salt to taste

For Tadka

2 tablespoon ghee
1 teaspoon cumin seeds
2 whole dry red chilies
½ teaspoon asafoetida
1 tablespoon ginger garlic green chili paste or finely chopped
1 teaspoon kashmiri red chili powder
1 medium sliced onion add 2 more tablespoon ghee for this and add onion after cumin seeds

For Pot in Pot Rice

2 cups basmati rice washed until water runs clear
3 cups water

Instructions

Wash and soak 1 cup of toor dal for 15-30 minutes. Drain excess water (or use unsoaked, but add an extra minute to cooking time if unsoaked).
In the inner pot of the Instant Pot, add the soaked (or unsoaked) dal, chopped onions, tomatoes, ginger, garlic & green chilies paste, salt, turmeric, tamarind pulp & water.
In a separate heatproof glass or steel bowl or small pot, add rinsed basmati rice and water. Cover this with either aluminum foil or steel plate. Place this bowl on the trivet inside the Instant Pot.
Close the lid, set the vent to sealing, and pressure cook on high for 8 minutes. After cooking, let the pressure release naturally for about 5 minutes, then do a quick release if needed. Whisk gently.
In a small pan, heat ghee over medium heat. Add cumin seeds and let them sizzle, then add asafoetida, dry red chilies, ginger garlic green chili paste, and cook for a minute. Add Kashmiri chili powder, sauté briefly, then pour this tadka over the cooked dal. For onion tadka, add the sliced onions to the ghee before the dry red chillies and fry them and add the remaining ingredients to the tadka.
Stir the dal well, garnish with cilantro if desired, fork the rice & serve hot with rice.

Video

Nutrition