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Instant Pot Dal Curry
Dal Curry in the Instant Pot - with or without Spinach
Ingredients
- 3 tbsp oil or ghee more as needed
- 1 small red onion diced
- 1 tbsp ginger minced
- 1/4 tsp ground turmeric
- 1/4 tsp red chili powder
- 1/2 tsp garam masala
- 1 large tomato diced
- 1 cup moong dal split, without skin
- 3 -4 cups water more as needed
- 1 bunch spinach leaves chopped (optional)
- 1/4 cup cilantro leaves optional
- 1 tbsp lemon juice more to taste
Instructions
- Turn on Instant Pot and press the Sauté button. When Hot is displayed, add 3 tbsp oil or ghee to pot. Add chopped onion, pinch of salt and sauté until soft. Add ginger and sauté until golden brown. Add turmeric, chili powder and garam masala. Stir and add tomato and pinch of salt. Cover with a regular lid (not Instant Pot lid). Cook stirring occasionally until tomatoes are soft.
- Turn pressure cooker off. Add dal, 3 cups water and ½ tsp salt. Stir well. Put the Instant Pot lid on and set to sealing (depending on model). Press pressure cook and set the time to 10 minutes. After time is up, turn off Instant Pot and leave for 10 minutes.
- Turn to venting to release any remaining pressure. Once valve drops, open lid and stir well. Add boiled water as necessary. A tablespoon of ghee mixed in makes the dal curry tastier. Add chopped cilantro if using. A tablespoon of lemon juice is a nice addition to the curry.
- If you’re using spinach, add it BEFORE ghee and lemon juice above. Stir spinach in and add more boiled water if necessary. Press sauté button and cook for approximately 5 minutes until spinach wilts. Be sure to stir in between and add water so dal does not stick to bottom of pot. Taste and adjust salt. Add ghee/lemon juice/cilantro. Serve with rice or roti/chapati/naan.
- *** minced garlic and chopped green chiles can be added when adding ginger. This will make the curry more spicy and flavorful. The curry as written above is mild and easier on the stomach 🙂
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