Ingredients
- 1 cup red lentils
- 2 cups water
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 cup coconut oil
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 2 tablespoons freshly chopped cilantro
Directions
- Add the lentils, water, turmeric, cumin seeds, mustard seeds, garam masala, chili powder, and salt to the Instant Pot and stir to combine.
- Secure the lid, set the valve to sealing and select the “Manual” or “Pressure Cook” setting and set the time to 4 minutes.
- When the cook time is complete, let the pressure naturally release for 10 minutes before manually releasing the remaining pressure.
- Carefully remove the lid and set aside.
- In a medium skillet, heat the coconut oil over medium heat.
- When the oil is hot, add the onion and cook for 2 minutes, stirring occasionally.
- Add the tomatoes and cook for an additional 2 minutes, stirring occasionally.
- Add the cooked onion and tomatoes to the lentils in the Instant Pot and stir to combine.
- Stir in the chopped cilantro and adjust the seasonings to taste.
- Serve the dhal hot, garnished with additional cilantro, if desired.
Interesting Facts
- Dal is a popular dish throughout India and the Middle East and is commonly served with rice.
- It is a vegan dish that is high in protein and fiber and can be made in a variety of flavors and varieties.
- Using an Instant Pot dramatically reduces the time it takes to prepare dal, making it a great option for busy weeknight meals.