Dal's Daal (Instant Pot Recipe)

Daal (Lentil Curry) Recipe: A Comforting Meal Made Easy

If you’re craving a cozy, flavourful dish that’s as satisfying as it is simple, this daal (lentil curry) is the perfect choice. Packed with spices, lentils, and love, it’s a dish that pairs beautifully with rice, roti, or naan. Trust me, Gori’s got game when it comes to nailing this recipe!

Image Source: https://pin.it/1IWtkoqNj

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A Quick Note:

Before you start cooking, take a moment to gather all your ingredients (mise en place) and read through the instructions thoroughly. It’ll make the process smoother and more enjoyable!

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Ingredients:

• Oil or ghee (for cooking)
• 1 tsp cumin seeds (jeera)
• 1–1.5 diced onions
• Salt (to taste)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp kasoori methi (dried fenugreek leaves)
• 1–1.5 diced tomatoes (adjust size; if using Roma, use 2–3)
• 1 green chili (adjust spice level as desired)
• 1 tsp turmeric (haldi)
• A pinch of asafetida (hing) (optional)
• 1/4 tsp chili powder (deggi mirch)
• 3/4 tsp paprika
• 1/2 tsp cumin (jeera) powder
• 1 tsp coriander powder
• 1/4 tsp garam masala
• A sprinkle of kitchen king masala (optional)
• 1 cup mixed lentils (yellow dal, red dal, and split chana dal) (rinsed thoroughly)
• 3/4 to 1 tsp salt
• 2.5–3 cups water
• 3/4 tsp garam masala (for finishing)
• Butter, ghee, or makhani (for topping) (optional)

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Instructions:

1. Sauté the Aromatics
Heat oil or ghee in a pan or pressure cooker over medium heat. Add cumin seeds (jeera) and cook until they release a nutty aroma.

2. Cook the Onions
Add diced onions and a pinch of salt to help them cook faster. Sauté until the onions are translucent and start releasing their oils.

3. Add Ginger, Garlic, and Kasoori Methi
Mix in ginger and garlic paste. Add kasoori methi, rubbing it between your hands to enhance its fragrance.

4. Add Tomatoes and Green Chili
Add the diced tomatoes and green chili. Cook until the tomatoes soften and start to lose their water content.

5. Add the Spices
As the tomatoes begin to lose their water, add turmeric, asafetida (optional), chili powder, paprika, cumin powder, coriander powder, and garam masala. Adding the spices at this stage prevents them from burning and helps them blend into the mixture. Optionally, add kitchen king masala for extra depth. Stir well.

6. Mix in the Lentils
Add the rinsed lentils (yellow, red, and split chana dal). Mix everything well to ensure the lentils absorb the spices.

7. Season and Add Water
Add 3/4 to 1 tsp salt. Pour in 2.5–3 cups water and stir. Sprinkle an additional 3/4 tsp garam masala for enhanced flavour.

8. Pressure Cook
Cover and pressure cook for 6–7 minutes. Allow the pressure to naturally release for 10 minutes before opening the lid.

9. Serve and Enjoy
Stir the dal gently to combine the flavours. For extra richness, top with butter, ghee, or makhani, and garnish with kasoori methi. Serve hot with rice, roti, or naan for a complete meal!

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This daal (lentil curry) is the ultimate in easy comfort food, combining bold spices with nourishing ingredients. It’s sure to impress your family, friends, or even your in-laws—bhabi status unlocked! Let me know how yours turns out!

With love from my kitchen to yours,

—Neena