Instant Pot Toor Dal Recipe – Quick & Easy Indian Lentils

Last Updated on 4 months by Neha Deshmukh

Instant Pot Toor Dal Recipe – Quick & Easy Indian Lentils

Hey everyone! If you’re anything like me, a comforting bowl of dal is a total lifesaver on busy weeknights. And honestly, who has time to stand over a stovetop for ages when you can have perfectly cooked, creamy toor dal in under 30 minutes with an Instant Pot? I first made this recipe when I was desperately trying to get a healthy dinner on the table after a long day, and it’s been a staple ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot toor dal recipe is a game-changer. It’s unbelievably quick, requires minimal effort, and consistently delivers perfectly cooked dal. No more babysitting a pot to prevent it from boiling over! Plus, the Instant Pot locks in all the flavors, making this dal incredibly delicious. It’s perfect for a quick lunch, a comforting dinner, or as a base for more elaborate South Indian dishes.

Ingredients

Here’s what you’ll need:

• 0.5 cup toor dal (approximately 100g)
• 1.5 cups water (360ml)
• 0.25 teaspoon turmeric powder (approximately 1.25g)
• Few drops of oil (about 1/2 tsp)

Ingredient Notes

Toor dal, also known as arhar dal, is a staple in Indian kitchens, especially in South India. It’s a fantastic source of protein and fiber, making it a really nutritious choice. You’ll find different varieties of toor dal depending on where you are in India – some are paler yellow, others a richer orange.

Turmeric isn’t just about color! It adds a lovely earthy flavor and is packed with anti-inflammatory benefits. It’s a key ingredient in so many Indian dishes for a reason. A tiny bit of oil helps the dal cook evenly and prevents it from becoming too foamy.

Step-By-Step Instructions

Let’s make some dal!

1. First, give the toor dal a really good rinse under cold water. I usually rinse it 2-3 times until the water runs clear. This helps remove any dust or impurities. Then, drain it well.
2. Now, transfer the rinsed dal to a heat-safe bowl. Add the 1.5 cups of water, turmeric powder, and a few drops of oil. Give it a quick stir.
3. Pop the trivet inside your Instant Pot’s inner pot and pour 1 cup of water (240ml) into the bottom. This creates steam for cooking.
4. Carefully place the bowl with the dal mixture on the trivet. This keeps the dal from sticking directly to the bottom of the pot. Secure the Instant Pot lid, making sure the sealing knob is set to sealing.
5. Select the “Bean/Chilli” mode on your Instant Pot. Set the pressure level to low and the timer for 20 minutes. Then, hit start!
6. Once the cooking time is up, let the pressure release naturally (NPR) for 10-30 minutes. You’ll know it’s safe to open when the float valve drops.
7. Carefully open the lid and give the dal a good mash with a spoon or a potato masher. The consistency is up to you – some like it smooth, others prefer a bit of texture.

Expert Tips

Want to make this dal perfect every time? Here are a few things I’ve learned:

• Consistency is key: If your dal is too thick, add a splash of hot water and stir. Too thin? Simmer it uncovered for a few minutes to let some of the liquid evaporate.
• Preventing sticking: The trivet and a little oil are your best friends here! They really help prevent the dal from sticking to the bottom of the Instant Pot.
• Dal age matters: Older dal tends to cook faster. If your toor dal is a bit old, you might be able to reduce the cooking time by a few minutes.

Variations

This recipe is a great base for so many variations!

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source if you’re being super strict.
• Instant Pot vs. Stovetop Method: If you don’t have an Instant Pot, you can cook this dal on the stovetop. Bring the dal, water, turmeric, and oil to a boil in a pot, then reduce the heat and simmer for about 45-60 minutes, or until tender.
• Spice Level Adjustment: My family loves a little heat! Feel free to add a chopped green chili or a pinch of red chili powder to the dal while it’s cooking.
• Festival Adaptations: This perfectly cooked toor dal is a fantastic base for festive dishes like Pongal (a South Indian rice and lentil dish) or Bisi Bele Bath (a spicy lentil rice from Karnataka).

Serving Suggestions

Toor dal is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a big bowl of fluffy rice – a classic combination!
• Alongside warm roti or naan for dipping.
• As a base for sambar, a tangy South Indian vegetable stew.
• As a component of a thali (an Indian platter with a variety of dishes).

Storage Instructions

Leftover toor dal can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions!

• Is toor dal the same as arhar dal? Yes, they are the same thing! Toor dal and arhar dal are just different names for the same lentil.
• Can I use a different type of lentil in this recipe? While this recipe is specifically for toor dal, you could try it with masoor dal (red lentils), but the cooking time will be significantly shorter.
• How do I adjust the water level for different Instant Pot models? The 1.5 cups of water to 0.5 cup dal ratio generally works well, but you might need to adjust slightly depending on your Instant Pot model. Start with this ratio and adjust next time if needed.
• What if my dal is still too firm after cooking? Add a little more water and cook for another 5-10 minutes on the Bean/Chilli setting.
• Can I freeze cooked toor dal? Absolutely! It freezes beautifully. Just make sure to cool it completely before transferring it to a freezer-safe container.

Enjoy your delicious, easy Instant Pot toor dal! Let me know in the comments how it turns out for you. Happy cooking!