Instant Pot Green Split Peas Dal
Green split peas dal is a protein packed Indian recipe, flavored with aromatic spices and ghee. It makes a perfect vegetarian meal and can be made vegan by adding oil instead of ghee in the recipe.
Equipment
- Instant Pot/Pressure Cooker
Ingredients
For Dal
- 1 cup Green split peas
- 1/2 medium Red onion diced
- 2 large Garlic cloves crushed
- 1/2 inch Ginger crushed
- 1 large Green chili finely chopped
- 1 large Tomato diced
- 2 tbsp Coriander leaves chopped
- 1 large Bay leaf
- 3-4 Black pepper
- 1 inch Cinnamon stick
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/4 tsp Garam masala
- 1/4 tsp Turmeric powder
- 1/4 tsp Red chili powder
- 1/4 tsp Asafoetida/hing
- 1 1/4 tsp Salt or as required
- 1 tbsp Ghee
Tempering
- 1 tsp Ghee
- 1 tsp Cumin seeds
- 2 medium Dry red chili
Instructions
Instant Pot Method
- Triple wash the green split peas, drain all the water, and set them aside.
- In the inner pot of an instant pot, turn on the SAUTE mode (Medium), heat 1 tbsp of ghee, add a bay leaf, some black pepper, a cinnamon stick, and cumin seeds, letting them splutter.
- Next, add asafoetida, chopped onions, green chili, ginger, garlic, and sauté for 30 seconds.
- Transfer all the dry spices like turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Roast the masala for 10 seconds and add 2 tbsp of water so the masala will not get burnt.
- Add the chopped tomatoes and sauté for 30 seconds.
- Next, add the green split peas dal, roast for 30 seconds, and add 3 cups of water.
- CANCEL the SAUTE mode and close the lid of your Instant pot, making sure the valve is set to sealing.
- Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 12 minutes.
- Let the pressure naturally release (NRP) for 15 minutes.
- Using a spatula, mix the dal, and adjust the dal consistency if you wish by adding some water. Turn on the SAUTE mode for 5 minutes and let the dal come to a boil.
Indian Pressure Cooker Method
- Add one cup of water in the pressure cooker.
- In a steel container, triple wash green split peas and add 2 cups of water.
- Place the steel container in the pressure cooker, close the pressure cooker lid, and set it to medium-high heat for 3 whistles.
- Once all the pressure is released, open the lid, mix it with the ladle spoon, and set it aside.
- In a pan, heat some ghee and follow the rest of the instructions the same way as given in the instant pot step by step recipe. Make sure to sauté onions, garlic, and ginger for about 1 minute and tomatoes for 5-7 minutes.
- Next, transfer the cooked dal, add 1 to 1 ¼ cup of water, and let it boil, stirring frequently.
Tempering
- In a small pan, heat some ghee, add cumin seeds, and let them crackle. Switch off the heat and add dried red chillies.
Serving
- Add the tempering on the top of prepared dal, garnish with some coriander leaves, and serve hot.
Notes
- You can use some oil instead of ghee if you like.
- Adjust the consistency of the dal by adding more water in the dish. You may adjust the spice level of the dal by using more or less red chili powder or green chillies.