Instant Pot Dal Recipe – Urad & Chana Dal with Garam Masala

Last Updated on 2 months by Neha Deshmukh

Instant Pot Dal Recipe – Urad & Chana Dal with Garam Masala

Hey everyone! If you’re anything like me, a comforting bowl of dal is basically a hug in food form. I’ve been perfecting this Instant Pot Urad & Chana Dal recipe for ages, and honestly, it’s become a weeknight staple. It’s flavorful, relatively quick (thanks to the Instant Pot!), and just… satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This dal isn’t just about convenience; it’s about flavor. The combination of urad and chana dal creates a wonderfully creamy texture, while the garam masala and a touch of cayenne give it a lovely warmth. Plus, the Instant Pot makes it so much easier than traditional stovetop methods. Seriously, once you try dal in the Instant Pot, you’ll never go back!

Ingredients

Here’s what you’ll need to make this delicious dal:

• 4 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 cup whole black urad dal (soaked overnight)
• ½ cup chana dal (rinsed)
• 4 cups water
• 1 cup onion masala (frozen or thawed)
• 1 ½ teaspoons salt (or to taste)
• 1 ½ teaspoons garam masala
• ¼ teaspoon cayenne pepper (or to taste)
• 2 tablespoons cream (for garnish)
• Fresh cilantro (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Ghee: Don’t skimp on the ghee! It really adds to the richness and flavor. If you don’t have ghee, you can use oil, but ghee is traditional and just tastes better.
• Urad Dal: Black urad dal is key here. It’s what gives the dal its creamy texture.
• Chana Dal: This adds a lovely nutty flavor and some extra body.
• Onion Masala: I often make a big batch of onion masala and freeze it in portions. It’s a huge time-saver! (More on that later in the FAQs).
• Garam Masala: Every blend is different, so feel free to use your favorite!

Urad Dal & Chana Dal Varieties

You’ll find different types of urad dal – whole, split, and husked. We’re using whole black urad dal here for the best texture. Chana dal is usually split and skinned, giving it a bright yellow color. Both are readily available at Indian grocery stores and increasingly in well-stocked supermarkets.

The Importance of Ghee in Indian Cooking

Ghee isn’t just a cooking fat; it’s considered sacred in Ayurveda and adds a unique flavor profile to Indian dishes. It has a high smoke point, making it ideal for sautéing and frying, and it’s believed to be easily digestible.

Understanding Garam Masala Blends

Garam masala isn’t a single spice, but a blend! Common ingredients include cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and black pepper. The exact proportions vary by region and family preference.

Regional Variations in Dal Tadka

Dal recipes vary so much across India! Some regions add tomatoes, others use different types of lentils, and the tempering (tadka) can be completely different. This recipe is a North Indian-inspired take, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the ghee in your Instant Pot using the Sauté mode. Once it’s shimmering, add the cumin seeds. Let them sizzle for about 30 seconds, until they become fragrant. This is where the magic starts!
2. Now, add the soaked urad dal, rinsed chana dal, water, onion masala, salt, garam masala, and cayenne pepper. Give everything a good stir to combine.
3. Secure the lid on the Instant Pot and set it to cook on high pressure for 30 minutes.
4. Once the cooking time is up, let the pressure release naturally. This usually takes about 15-20 minutes. Don’t rush it!
5. Open the lid carefully and stir in the remaining 2 tablespoons of ghee. If the dal is too thick, add a little more water to reach your desired consistency.
6. Finally, garnish with a swirl of cream and a sprinkle of fresh cilantro. Serve hot and enjoy!

Expert Tips

• Soaking the Dal: Soaking the urad dal is crucial for a creamy texture. Don’t skip this step!
• Adjusting Spice: Feel free to adjust the cayenne pepper to your liking. If you’re sensitive to spice, start with a pinch.
• Don’t Overcook: Overcooking can make the dal mushy. The 30-minute cook time is usually perfect, but adjust based on your Instant Pot.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil and omit the cream garnish. Coconut cream works beautifully!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any hidden gluten.
• Spice Level Adjustment: My friend, Priya, loves to add a chopped green chili along with the cayenne for an extra kick.
• Festival Adaptations: During Diwali, my family loves to serve this dal with a side of poori (fried bread). For Lohri, we add a dollop of white butter on top.

Serving Suggestions

This dal is amazing on its own with a side of rice or roti. It also pairs well with a simple vegetable side dish like aloo gobi (potato and cauliflower curry).

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well! Just portion it out into freezer-safe containers and thaw overnight in the fridge.

FAQs

What is the best way to soak the urad dal?

I usually soak the urad dal overnight in plenty of water. This helps it cook evenly and become nice and creamy.

Can I use a different type of dal in this recipe?

You can! Masoor dal (red lentils) or toor dal (yellow split pigeon peas) would also work, but the texture and flavor will be different.

How do I adjust the consistency of the dal?

If the dal is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is onion masala, and can I make it from scratch?

Onion masala is a base sauce made from caramelized onions, ginger, garlic, and spices. Yes, you can absolutely make it from scratch! There are tons of recipes online.

Can this dal be made on the stovetop instead of in an Instant Pot?

Absolutely! It will take longer – about 1-1.5 hours – and you’ll need to keep an eye on it to prevent it from sticking.

How can I make this dal ahead of time?

You can make the dal a day or two in advance and reheat it gently on the stovetop. The flavors actually develop even more over time!