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Easy Instant Pot Toor Dal (Indian Yellow Lentils)

This comforting Instant Pot Toor Dal is a staple Indian lentil dish tempered with aromatic spices like cumin, mustard seeds, and turmeric. Using a pressure cooker makes the process almost completely hands-off while delivering deep, authentic flavor. It is perfect served warm over basmati rice or scooped up with fresh roti.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people

Ingredients
 

  • 1 cup toor dal split pigeon peas
  • 2 tablespoons ghee or oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 dried red chili
  • ¼ teaspoon hing asafoetida (optional)
  • 1 green chili finely chopped
  • 2 garlic cloves minced or crushed
  • ½ inch piece of ginger grated
  • 1 yellow or sweet onion diced
  • 1 roma tomato diced
  • ½ teaspoon haldi turmeric
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne powder
  • 2 teaspoons salt
  • 3 cups water
  • 2 tablespoon cilantro roughly chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons kasuri methi optional

Instructions

  • Rinse the toor daal several times until the water runs clear. Then let is soak in cold water for 30 minutes.
    1 cup toor dal
  • Press the SAUTE button on the instant pot and add the ghee to the pot. Once the ghee is melted, add the cumin seeds, mustard seeds, and dried red chili to the pot. Cook, stirring occasionally, until the seeds begin to sizzle and pop.
    2 tablespoons ghee, 1 teaspoon cumin seeds, ½ teaspoon mustard seeds, 1 dried red chili
  • Next, add the hing (asafoetida), green chili, garlic, ginger, and onion. Saute for 3-4 minutes or until the onions turn translucent but before they begin browning.
    ¼ teaspoon hing, 1 green chili, 2 garlic cloves, ½ inch piece of ginger, 1 yellow or sweet onion
  • Add the tomato and the remaining dried spices (haldi, coriander powder, garam masala, cayenne powder, and salt). Stir to combine and statue for 2 minutes until the tomatoes soften and begin to get mushy.
    1 roma tomato, ½ teaspoon haldi, ½ teaspoon coriander powder, ½ teaspoon garam masala, ¼ teaspoon cayenne powder, 2 teaspoons salt
  • Add the rinsed toor daal and 3 cups of water to the pot and mix well. Press the CANCEL button.
    1 cup toor dal, 3 cups water
  • Place the lid on the instant pot, set the steam vent to “sealing”, and press the PRESSURE COOK button. Cook at high pressure for 10 minutes.
  • Once the instant pot beeps, allow the steam to release naturally for 10 minutes before manually releasing the rest of the steam. Open the pot and stir the entire mixture. Add the kasuri methi, cilantro, and lemon juice. Taste for seasoning and add more salt if necessary.
    2 teaspoons kasuri methi, 2 tablespoon cilantro, 1 tablespoon lemon juice
  • Serve over rice or with roti and enjoy!
Nutrition Facts
Easy Instant Pot Toor Dal (Indian Yellow Lentils)
Amount per Serving
Calories
265
% Daily Value*
Fat
 
8.5
g
13
%
Saturated Fat
 
4.8
g
30
%
Polyunsaturated Fat
 
0.6
g
Monounsaturated Fat
 
2.1
g
Cholesterol
 
16
mg
5
%
Sodium
 
1175
mg
51
%
Potassium
 
510
mg
15
%
Carbohydrates
 
36
g
12
%
Fiber
 
8
g
33
%
Sugar
 
4
g
4
%
Protein
 
12
g
24
%
Vitamin A
 
485
IU
10
%
Vitamin C
 
14
mg
17
%
Calcium
 
55
mg
6
%
Iron
 
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.