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Instant Pot Three Chile Dal (vegan/vegetarian) - fragrant and flavorful -spices include cumin, black mustard seeds, cilantro, garlic, green and red chiles, and cayenne

Instant Pot Three Chile Dal

Course Main Course
Cuisine Indian, vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 251 kcal

Ingredients

Dal

  • 1 cup pink lentils masoor dal
  • 1/2 teaspoon turmeric
  • 1 teaspoon sea salt
  • 4 cups water

Tempering Oil

  • 2 1/2 tablespoons vegetable oil
  • 1 teaspoon black mustard seeds optional
  • 1/2 teaspoon cumin seeds
  • 3 whole dried red chilies
  • 2 tablespoons fresh green chili seeds removed, minced
  • 12 curry leaves frozen, optional
  • 1 garlic clove minced
  • 1/8 teaspoon cayenne pepper add more if you like it spicy
  • 3 tablespoons cilantro chopped
  • 1/2 lemon juiced

Instructions

Instant Pot Instructions

  1. Place lentils in Instant Pot along with turmeric, salt and water. Turn steam release handle to "Sealing" position. Select "Bean/Chili" and set time for 7 minutes. Press "Cancel" and let Instant Pot naturally release pressure until float valve drops down and lid unlocks; alternatively, press "Cancel" and let Instant Pot naturally release for 10 minutes; then turn steam release valve to "Venting" until float valve drops down and lid unlocks. 

  2. Meanwhile, make Tempering Oil. Have all Tempering Oil ingredients measured out and ready to go. Put oil and mustard seeds in a small pan. Cover pan and listen for mustard seeds popping. Once mustard seeds start popping (~ 1-2minutes), add cumin seeds, cover and let cook 30 seconds. Add dried red chilies, green chili, curry leaves, and garlic, and cook another 30 seconds. Remove pan from heat and add cayenne and a few drops of water to stop the cooking process.

  3. Select "Saute" function on Instant Pot. Stir half the tempering oil, half the cilantro and all the lemon juice into the dal.  Simmer for 5 minutes. Transfer to serving bowl, pour rest of tempering oil on top and sprinkle with rest of cilantro.

Stove Top Instructions

  1. Place lentils large saucepan along with turmeric, salt and water. Bring to a boil, then reduce heat to medium-low and simmer, covered, until lentils are soft, 20-25 minutes.

  2. Meanwhile, make Tempering Oil. Meanwhile, make Tempering Oil. Have all Tempering Oil ingredients measured out and ready to go. Put oil and mustard seeds in a small pan. Cover pan and listen for mustard seeds popping. Once mustard seeds start popping (~ 1-2minutes), add cumin seeds, cover and let cook 30 seconds. Add dried red chilies, green chili, curry leaves, and garlic, and cook another 30 seconds. Remove pan from heat and add cayenne and a few drops of water to stop the cooking process.

  3. Stir half the tempering oil, half the cilantro and all the lemon juice into the dal. Simmer for 5 minutes. Transfer to serving bowl, pour rest of tempering oil on top and sprinkle with rest of cilantro.

Recipe Notes

Adapted from Indian Home Cooking by Suvir Saran and Stephanie Lyness

Nutrition Facts
Instant Pot Three Chile Dal
Amount Per Serving
Calories 251 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Sodium 623mg27%
Potassium 462mg13%
Carbohydrates 30g10%
Fiber 14g58%
Sugar 1g1%
Protein 12g24%
Vitamin A 375IU8%
Vitamin C 70.5mg85%
Calcium 49mg5%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.