Instant Pot Urad Dal Recipe – Quick & Authentic Indian Lentils

Last Updated on 2 months by Neha Deshmukh

Instant Pot Urad Dal Recipe – Quick & Authentic Indian Lentils

Hey everyone! If you’re anything like me, a comforting bowl of dal is a hug in a bowl. And when life gets busy (as it always does!), having a quick and easy way to make this classic Indian lentil dish is a total game-changer. This Instant Pot Urad Dal recipe is my go-to – it’s unbelievably flavorful, comes together in under 30 minutes, and tastes just like the dal my grandmother used to make. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Urad Dal is seriously a weeknight wonder. It’s so much faster than the traditional stovetop method, and the Instant Pot really locks in all those beautiful flavors. Plus, it’s incredibly versatile – you can adjust the spice level to your liking, and it’s naturally vegan and gluten-free! I first made this when I was a student and needed something nourishing and quick, and it’s been a staple ever since.

Ingredients

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

• 1 cup split white lentils (split hulled urad dal) – about 200g
• 2 tablespoons oil of choice
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 medium onion, finely diced
• 1 teaspoon garlic paste (about 6-8 cloves)
• 1 green chili, minced (adjust to your spice preference)
• 1 cup water – about 240ml
• 1 teaspoon salt (or to taste)
• 1 teaspoon coriander powder
• ½ teaspoon amchur powder
• ½ teaspoon paprika
• ¼ teaspoon turmeric powder
• ¼ teaspoon cayenne pepper (optional, for heat)
• ½ teaspoon garam masala
• ½ teaspoon roasted cumin powder
• ¼ teaspoon black pepper
• Fresh cilantro, chopped, for garnish
• Chopped red onion, for garnish
• Lemon wedges, for serving

Ingredient Notes

Let’s talk about a few key ingredients to make sure your dal turns out just right:

Split White Lentils (Split Hulled Urad Dal) – Understanding the Grain

Urad dal is the star of the show! It’s a protein-packed lentil that cooks up beautifully creamy. Make sure you’re using split urad dal (also called split hulled urad dal) – it cooks much faster than whole urad dal.

Oil Choice – Regional Variations & Health Benefits

I usually use a neutral oil like sunflower or canola, but you can absolutely use ghee for a richer, more traditional flavor. My mom always used mustard oil, which gives it a really pungent, authentic taste – it’s an acquired taste, but so good!

Cumin & Mustard Seeds – The Foundation of Indian Flavor

These little seeds are essential for that classic Indian tadka (tempering). Heating them in oil releases their amazing aroma and flavor. Don’t skip this step!

Amchur Powder – The Tangy Secret Ingredient

Amchur powder, made from dried mango powder, adds a lovely tanginess that balances the richness of the dal. It’s a little secret weapon I always have in my pantry.

Spice Level Customization – Adjusting the Heat

Don’t be afraid to play with the spices! If you like it mild, skip the cayenne pepper. If you like it fiery, add a little more green chili or cayenne.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the urad dal a good soak. Place the lentils in a bowl, cover with water, and let them soak for at least 2 hours. This helps them cook faster and become extra creamy. Drain and rinse them well after soaking.
2. Now, let’s get the Instant Pot going. Set it to the ‘Sauté’ mode. Once hot, add the oil.
3. When the oil is shimmering, add the cumin and mustard seeds. Listen for them to splutter – that’s when you know they’re ready!
4. Add the diced onion and minced green chili. Sauté for 8-10 minutes, stirring occasionally, until the onions are beautifully caramelized and golden brown. Patience is key here – this is where a lot of the flavor comes from.
5. Stir in the garlic paste and sauté for another minute until fragrant. Then, add the drained lentils, water, salt, coriander powder, amchur powder, paprika, turmeric, cayenne pepper (if using), garam masala, roasted cumin powder, and black pepper. Give everything a good mix to combine.
6. Secure the Instant Pot lid, making sure the pressure valve is closed. Cook on ‘High Pressure’ for just 4 minutes. Yes, you read that right – only 4 minutes!
7. Once the cooking time is up, let the pressure release naturally for 15 minutes. Then, carefully release any remaining pressure manually.
8. Give the dal a good stir. It should be creamy and slightly thick. If it’s too thick, add a splash of water and stir.
9. Garnish generously with fresh cilantro, chopped red onion, and a squeeze of lemon juice. Serve hot and enjoy!

Expert Tips

• Don’t skip the soaking! It really does make a difference in the texture and cooking time.
• Caramelizing the onions is crucial. It builds a deep, rich flavor base.
• Taste and adjust the seasoning. Everyone’s palate is different, so don’t be afraid to add more salt or spices as needed.

Variations

• Vegan Adaptation: This recipe is already vegan! Just ensure you’re using oil and not ghee.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustments – Mild to Spicy: As mentioned before, adjust the green chilies and cayenne pepper to your liking.
• Festival Adaptations – Makar Sankranti & Lohri: During Makar Sankranti and Lohri, many families add a dollop of ghee and a sprinkle of jaggery to their dal for a slightly sweet and festive touch. My aunt always does this!

Serving Suggestions

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

• With fluffy basmati rice – a classic pairing!
• With roti or naan – perfect for scooping up every last bit of dal.
• As part of a thali (Indian platter) with other curries and sides.
• With a side of jeera rice (cumin rice) for extra flavor.

Storage Instructions

Leftover Urad Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

What is Urad Dal and its health benefits?

Urad dal is a type of lentil that’s rich in protein, fiber, and iron. It’s also a good source of magnesium and potassium. It’s known for its warming properties in Ayurveda and is often used to boost energy levels.

Can I make this Urad Dal recipe without an Instant Pot?

Yes, absolutely! You can make this on the stovetop. Soak the lentils as directed, then cook them in a pot with water and spices for about 30-40 minutes, or until they are tender.

How do I adjust the consistency of the dal?

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

What can I serve with Urad Dal for a complete meal?

Basmati rice, roti, naan, a side of vegetables (like aloo gobi or palak paneer), and a dollop of yogurt are all great options.

Can I freeze leftover Urad Dal?

Yes! It freezes really well. Just portion it out into freezer-safe containers and it will keep for up to 2 months.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian comfort to your kitchen.