Ingredients
- 2.5 tbsp oil of choice or ghee (clarified butter)
- 3/4 tsp mustard seeds
(rai)
- 8 curry leaves (kadi patta)
- 4 whole red dried chilli peppers
- 1/4 tsp asafoetida
(heeng)
- 1 green serrano pepper slit into two halves lengthwise (green chili pepper)
- 2.5 tsp goda masala
powder (kala masala) - 1/2 tsp ground turmeric
(haldi)
- 3 and 1/2 cup water
- 1 cup split pigeon peas ( toor dal
) soaked for 20 mins in 1.5 cups of water - 1 tsp jaggery powder
- 6 dried kokum
- 1 and 1/4 tsp salt
- 1 tbsp dried desiccated coconut
- 2 tbsp finely chopped fresh cilantro for garnish (optional) (dhainya ke peete)
Method
Prep
- Rinse the dal a few times and discard the water.
- Soak the dal for 20 minutes in 1.5 cups water. Discard the water before cooking.
- Wash and slit the serrano peppers and chop the cilantro.
- Grate a small piece of fresh coconut.
Cook
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- When the oil is hot add mustard seeds.
- When the mustard seeds begin to splutter, add curry leaves, whole dried red chili peppers, asafoetida, and serrano pepper.
- And goda masala powder, turmeric, and 1/2 cup water. Stir for 30 seconds
- Then add the dal, and remaining water. Stir
- Add jaggery, kokum, salt, and desiccated coconut. Mix well. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 15 minutes.
- When cooking is complete, use quick pressure release to depressurize.
- Open the lid. Mash the dal roughly with a potato masher or back of a ladle.
- Transfer into a serving bowl immediately.
- Garnish with cilantro.
Serve
- Serve with steamed rice or roti.
Notes
- I bought the dried kokum in the Indian store. (Image shown below)
- Do try some of my other dal recipes. Instant Pot Gujarati Khatti Meethi Dal / Instant Pot Sour and Sweet Lentil Soup is a similar type of dal.
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- Jaggery: I used powdered jaggery from the Indian store. Image shown here:
