Maa ki Daal (Instant Pot)
Servings: 4 people
Ingredients
- 1/2 cup black split gram lentils (kala urad)
- 1/2 cup Bengal gram lentils (chana dal)
- 1 inch numb ginger grated
- 3-4 Indian or Thai green chilies
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder or cayenne powder
- 1 tsp coriander powder (dhaniya)
- 2-3 tbsp pure ghee or vegan butter
- 2-3 tbsp fresh cilantro chopped
- 1 tsp cumin seeds
Instructions
- Mix the two lentils and soak overnight. 8 hours is preferable to reduce cooking time, but if you only have an hour, adjust cooking time.
- Turn instant pot on to saute setting and add 1 tbsp ghee or vegan butter.
- Add 1 tsp cumin seeds and allow them to sputter.
- Once the cumin sputters, add onions and saute until translucent
- Add ginger and green chilies and stir.
- Add the spices: turmeric,coriander and red chili
- Add the tomatoes and saute until the tomatoes soften.
- Add the drained lentils and enough water to cover the mixture by 1 inch.
- Add 1 tsp salt and cover. Pressure cook on manual for 30 minutes. Quick release.
- Once the steam is released, open the lid to check the consistency. Add water if needed. Simmer for 10 minutes on the saute setting. This helps bring all the flavors together and make a rich creamy dal. You'll know it's done when the dal is creamy and rich.
- Optionally, add 1 tbsp ghee or vegan butter and garnish with cilantro.
- Serve with rice!
Notes
With any lentils and beans, longer cooking time means deeper, richer flavors. Experiment with cooking this in the instant pot for 45 minutes or an hour and see the difference in the flavor profile!