Instant Pot Dal Fry
Dal fry is a popular Indian dish made from lentils cooked with spices and herbs. In this recipe, I am using toor dal (yellow split pigeon pea) to make it.
Servings: 8
Calories: 167kcal
Ingredients
- 2 cups toor dal pigeon pea
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon hing (asafetida)
- 1 large onion finely chopped
- 3-4 cloves garlic finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 tablespoon amchur (dried mango powder)
- Salt to taste
- 2 tablespoon cilantro chopped
Instructions
- Wash the toor dal well. Drain the water and set it aside.
- Set the Instant Pot in saute mode and add oil.
- Once it heats, add cumin seeds and let it splutter.
- Add onion and garlic. Saute until they are translucent (3-4 minutes).
- Add the toor dal, turmeric powder, chili powder, amchur, and salt.
- Add 6 cups water and mix well.
- Secure the lid and set the Instant Pot to pressure cook mode for 8 minutes.
- Do a natural release of pressure for 10 minutes, then do a quick release.
- Open the lid and mix the dal well.
- Top with cilantro and serve hot.
Video
Notes
You may choose to add a tadka/seasoning just before serving. I have skipped it here.
I am not using tomatoes in this recipe. However, you may add chopped tomatoes and saute them before adding the dal and spices.
The amount of water I am using gives me a slightly thick dal. You can add or reduce the water content to adjust the consistency to your liking.
If you don't have access to amchur, skip it and add lemon juice (or lime juice) along with fresh cilantro once the dal is cooked.
You can follow this recipe using red lentils (masoor dal). In that case, reduce the cooking time to 4 minutes.
Nutrition
Calories: 167kcal | Carbohydrates: 26g | Protein: 8g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 36mg | Potassium: 49mg | Fiber: 7g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg