Instant Pot Dal Rice Recipe – Easy Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Instant Pot Dal Rice Recipe – Easy Indian Comfort Food

Hey everyone! If you’re anything like me, there are days when you just crave a big bowl of comforting, home-style Indian food. And honestly, nothing hits the spot quite like a warm, flavorful dal rice. But let’s be real, sometimes the thought of making it from scratch feels… daunting. That’s where this Instant Pot Dal Rice recipe comes in! It’s seriously a game-changer – quick, easy, and tastes just like your grandma used to make. I first made this when I was a student and needed a quick, nourishing meal, and it’s been a staple ever since.

Why You’ll Love This Recipe

This Instant Pot dal rice is perfect for busy weeknights. It’s a complete meal in one pot (well, almost – we use a separate container for the rice!), packed with protein and flavor. Plus, the Instant Pot does all the hard work for you, leaving you with more time to relax and enjoy. It’s a hug in a bowl, honestly!

Ingredients

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

• 2 cups white basmati rice
• 2.5 cups water (for rinsing rice)
• 1 teaspoon oil (for rice)
• 1 tablespoon oil (for tempering)
• 0.75 teaspoon cumin seeds
• 1 small red onion
• 4-5 garlic cloves
• 1 green chili
• 1 medium tomato
• 0.5 cup toor dal (split pigeon peas)
• 0.5 cup yellow moong dal dhuli (split yellow lentils)
• 3 cups water (for dal)
• 0.5 teaspoon turmeric powder
• 0.75 teaspoon salt

Ingredient Notes

Let’s talk ingredients for a sec! Using the right ones makes all the difference.

• Toor Dal & Moong Dal: This combination is classic! Toor dal gives a lovely earthy flavor and holds its shape well, while moong dal cooks quickly and adds a creamy texture. You can find both at most Indian grocery stores, or online.
• Basmati Rice: I always use basmati rice for this. It’s fragrant, fluffy, and cooks up beautifully. Make sure to rinse it well – we’ll get to that!
• Cumin Seeds: Don’t skip the cumin seeds! They’re the foundation of the tempering (or tadka as we call it in India) and add so much flavor. That sizzle when they hit the hot oil? Pure magic.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the rice until the water runs clear. This gets rid of excess starch and prevents it from getting sticky. Drain it well and place it in a steel container. Add 2.5 cups of water and 1 teaspoon of oil, then set aside.
2. Now, select the ‘Sauté’ mode on your Instant Pot. Add 1 tablespoon of oil and the cumin seeds to the main pot. Let those seeds sizzle for about 10 seconds – you’ll know they’re ready when they become fragrant and start to pop.
3. Add the chopped onion, garlic, and green chili to the pot. Sauté for 2-3 minutes, until the onions soften and turn translucent.
4. Stir in the chopped tomato and cook for another minute, until it starts to break down.
5. Add the rinsed dals, 3 cups of water, turmeric powder, and salt to the main pot. Give everything a good mix.
6. Place the long-leg trivet in the pot. Carefully position the container of rice on top of the trivet. Cover the rice container with a lid or a piece of foil to prevent the steam from making the rice mushy.
7. Secure the Instant Pot lid, making sure the valve is set to ‘Sealing’. Pressure cook on High for 9 minutes, followed by a natural pressure release. This is important – don’t quick release!
8. Once the pressure has released naturally, carefully remove the rice container using tongs. Be careful, it will be hot!
9. Give the dal a good stir. If it’s too thick, add about ½ cup of water and simmer for a couple of minutes. This is also a great time to add a handful of spinach if you like – it wilts beautifully and adds extra nutrients.
10. Finally, squeeze a little lemon juice into the dal before serving. It brightens up the flavors beautifully!

Expert Tips

• Rinsing the Rice: Seriously, don’t skip this step! It makes a huge difference in the texture of the rice.
• Natural Pressure Release: Patience is key here. A natural pressure release ensures the dal and rice are cooked perfectly.
• Steel Container: Using a steel container for the rice is important as it can withstand the heat and pressure.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: If you like things spicy, add another green chili or a pinch of red chili powder to the dal. My friend, Priya, always adds a dash of cayenne pepper!
• One-Pot Variation: For an even easier cleanup, you can cook the rice directly in the Instant Pot with the dal. Reduce the water to 4 cups and adjust the cooking time to 5-6 minutes with a natural pressure release. The rice will be softer, but still delicious.
• Festival Adaptations: During Makar Sankranti or Lohri, my family loves to add a dollop of ghee (clarified butter) to the dal rice for extra richness.

Serving Suggestions

Dal rice is amazing on its own, but here are a few ideas for serving:

• A side of raita (yogurt dip)
• A simple vegetable stir-fry
• Papadums (crispy lentil wafers)
• A dollop of ghee

Storage Instructions

Leftover dal rice can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

1. What type of rice works best for this dal rice recipe?

Basmati rice is definitely the best choice! It’s fragrant and fluffy, and cooks up perfectly in the Instant Pot.

2. Can I adjust the spice level in this Instant Pot dal rice?

Absolutely! Feel free to add more or less green chili, or a pinch of red chili powder, to suit your taste.

3. How do I prevent the rice from sticking to the bottom of the container?

Rinsing the rice well and adding a little oil to the container helps prevent sticking.

4. Can I make this dal rice ahead of time?

Yes, you can! Just reheat it gently on the stovetop or in the microwave.

5. What is the best way to reheat leftover dal rice?

Add a splash of water and reheat gently on the stovetop or in the microwave, stirring occasionally.

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

You can experiment with other dals, like masoor dal (red lentils) or chana dal (split chickpeas), but the cooking time may need to be adjusted.