Instant Pot mango dal is a game-changer for busy home cooks. This dish can be cooked in less than 30 minutes, saving you time and effort. The instant pot also helps to infuse the flavors of mangoes and spices into the lentils. Mango dal cooked in the instant pot is healthier as it requires less oil and retains more nutrients. The result is a delicious and nutritious meal that is perfect for a weeknight dinner. Mango dal in the instant pot is a great way to enjoy the rich taste and health benefits of mangoes. So, grab your instant pot and give this recipe a try!
How do I make the Instant Pot Mango Dal?
To start, rinse 1 cup of toor dal and add it to the instant pot with ½ cup of peeled and sliced green mangoes, ½ teaspoon of turmeric powder, 1 teaspoon of salt, 1 tsp ground coriander, and 4 cups of water. Secure the lid and set the timer for 15 minutes at high pressure.
Once the timer goes off, quick release the pressure. In a separate pan, heat 3 tablespoons of ghee and add mustard seeds, cumin seeds, asafoetida, dry red chilies, curry leaves, and minced garlic. Let them crackle for 4-5 seconds. Add ½ teaspoon of Kashmiri red chili powder to the pan , stir, and pour the tadka into the dal immediately. Mix well and add more water if needed to thin down the dal. Check for salt and add more if necessary. Garnish with chopped cilantro and serve hot with rice or phulka.
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Aloo Matar – Instant Pot Potato Peas Curry
Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.
Instant Pot Mango Dal
Ingredients
Dal
- 1 cup toor dal
- 1 and 1/4 tsp salt
- 1/2 tsp ground turmeric
- 1/2 cup sliced mangoes, green (raw mangoes)
- 1 tsp ground coriander
- 4 cups water
Tempering
- 3 tbsp ghee
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 3 whole dried red chilli peppers
- 8 to 10 curry leaves
- 2 cloves minced garlic
- 1/2 tsp kashmiri chili powder
- 2 tbsp chopped cilantro
Instructions
Prep
- Rinse and chop the cilantro finely. Mince the garlic.
- Rinse the dal well a few times.
- Peel and chop the mango to 1 inch cubes.
Cook
- Add one cup dal to the instant pot with peeled and sliced green mangoes, turmeric powder, salt, ground coriander, and 4 cups of water. Secure the lid and set the timer for 15 minutes at high pressure.
- Once the timer goes off, quick release the pressure.
- In a separate pan, heat ghee and add mustard seeds, cumin seeds, asafoetida, dry red chilies, curry leaves, and minced garlic. Let them crackle for 4-5 seconds. Add Kashmiri red chili powder to the pan , stir, and pour the tadka into the dal immediately.
- Mix well and add more water if needed to thin down the dal if needed. Check for salt and add more if necessary. Top off with cilantro.
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