Brimming with healthy lentils and mild species, this hearty Kaali Peeli Dal – Instant Pot Mixed Lentils is delicious. I personally think lentils and rice make some of the most comforting meals ever. Dal in the instant pot is so easy to make.
What ingredients do I need for Kaali Peeli Dal – Instant Pot Mixed Lentils?
Chana dal also known as yellow gram, split black urad dal also known as split black lentils or black gram, ghee, asafoetida, cumin seeds, ginger garlic paste, serrano peppers, tomatoes, ground turmeric, Kashmiri chili powder, ground coriander, garam masala, salt, Kasoori methi, lime juice, and cilantro.
How do I make this recipe?
Prep:
First, rinse both the dals with water a couple of times. Second soak the dals in 3 cups of water for 30 minutes and set aside.
While the dals are soaking, rinse and dice the onion finely, rinse and chop the tomatoes and slit the serrano peppers vertically but keep them still intact. Next, rinse and chop the cilantro finely and set it aside. After 30 minutes are up, discard the water used to soak the dal.
Cook –
Select sauté on the Instant Pot. Further, add ghee to the pot. Then, add asafoetida, and cumin seeds. Furthermore, after the cumin seeds splutter add in onions and stir well. Next after the onions turn golden brown, add in ginger garlic paste, and serrano peppers. Additionally, stir well. After about a minute add in chopped tomatoes. Keep stirring intermittently.
After the tomatoes are soft in about 2 to 3 minutes, add the spices (ground turmeric, Kashmiri chili powder, ground coriander, garam masala), and salt. Further add the rinsed dal and 3 and ½ cups water. And stir it all up. Press cancel. Furthermore, Close the lid and select manual/high pressure for 20 minutes. Let the pressure release naturally. Finally, open the lid. At this point the dal will be cooked and soft but still you can see the liquid and dal separate. So, turn on the sauté mode and simmer this dal for another 5 mins to make it creamy, stirring intermittently. Mash the dal with the back of your spoon to make it creamier. Garnish with lemon juice and cilantro leaves.
Then, transfer to a serving bowl and serve with steamed white rice.
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Moreover, try some of our other recipes:
Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry
Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru
Butternut Squash Curry – Instant Pot Indian Squash
Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry
Kaali Peeli Dal – Instant Pot Mixed Lentils
Ingredients
- 1/2 cup chana dal (split chickpeas)
- 1/2 cup split black urad dal
- 2 tbsp ghee
- 1/4 tsp asafoetida (heeng)
- 1 tsp cumin seeds (jeera)
- 1 onion, finally chopped (1/2 cup chopped)
- 1 tbsp ginger garlic paste
- 2 serrano peppers slit but still intact optional and adjust to taste
- 2 tomatoes, finally chopped (1 and 1/2 cups chopped)
- 1/2 tsp ground turmeric (haldi)
- 1 tsp kashmiri chili powder
- 1/2 tbsp ground coriander (dhaniya powder)
- 1/2 tsp garam masala
- 1 and 1/4 tsp salt
- 3 and 1/2 cups water for cooking ( plus 3 cups water for soaking the dal)
- 1 tbsp dried fenugreek leaves
- 1 tbsp lemon juice
- 1/4 cup cilantro leaves (to garnish)
Instructions
Prep
- Rinse both the dals with water a couple of times. Second soak the dals in 3 cups of water for 30 minutes and set aside.
- While the dals are soaking, rinse and dice the onion finely, rinse and chop the tomatoes and slit the serrano peppers vertically but keep them still intact. Next, rinse and chop the cilantro finely and set it aside.
Cook
- Add ghee to the pot.
- Add asafoetida, and cumin seeds.
- After the cumin seeds splutter add in onions and stir well. Next after the onions turn golden brown, add in ginger garlic paste, and serrano peppers. Additionally, stir well.
- After about a minute add in chopped tomatoes. Keep stirring intermittently. After the tomatoes are soft in about 2 to 3 minutes, add the spices (ground turmeric, Kashmiri chili powder, ground coriander, garam masala), and salt. Further add the rinsed dal and 3 and ½ cups water. And stir it all up.
- Press cancel. Furthermore, Close the lid and select manual/high pressure for 20 minutes. Let the pressure release naturally.
- Finally, open the lid. At this point the dal will be cooked and soft but still you can see the liquid and dal separate. So, turn on the sauté mode and simmer this dal for another 5 mins to make it creamy, stirring intermittently. Mash the dal with the back of your spoon to make it creamier. Garnish with lemon juice and cilantro leaves.
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