Hungry for Indian take but don’t feel like running out? This Indian Toor Dal Instant Pot Recipe is an easy Indian recipe made with yellow split pigeon peas, and aromatic spices all cooked in an Instant Pot pressure cooker.
This Instant Pot method makes a quick and nutritious dinner your whole family will enjoy in about 20 minutes, so you won’t have to spend a lot of time in the kitchen.
Why You Will Enjoy This Recipe
- Delishious: This easy recipe has several aromatic spices that are tempered to help draw out the flavor of all the spices.
- Easy: This Instant Pot method makes a quick and nutritious dinner your whole family will enjoy, and you won’t have to spend a lot of time in the kitchen. Dinner will be ready in under 30 minutes.
What Is Toor Dal?
Toor dal is translated in English to pigeon peas. It is a common comfort food dish found in Indian cuisine. The flavor comes from the nutty-flavored split pigeon peas. They are pressure-cooked until tender and infused with aromatic spice. Toor dal is commonly served over plain white rice. There are also endless variations with the addition of vegetables added.
What Spices Are In Toor Dal?
It’s best to start with whole spices and grind them fresh. This will infuse the most flavors into your dish. However, if they are already ground, then it is fine.
- Ground coriander seeds
- Garlic: Use fresh garlic cloves, not the kind prechut in a jar.
- Cumin powder
- Fenugreek: Ground powder
- Garam masala
- Ginger: It really makes a difference when you use fresh ginger. Peel and mince fine.
- Red chilies flakes: If you want some extra heat, sprinkle the flakes on top of your Dal just before serving.
- Cilantro: Wash and finly chop cilantro leaves. Sprinkle on top just before serving. It balances the heat and savory coconut flavored Toor Dal.
⭐️ Full list of ingredients are in the recipe card below.
Instant Pot Instructions
- Wash the split pigeon peas by rinsing it in a colander. Set aside rinsed split pigeon peas.
- Push the pressure cook button to saute, and heat coconut oil for 30 seconds. Next, add garlic to hot coconut oil and saute for 1 minute.
- Stir in the coriander powder, cumin powder, garam masala, fenugreek powder, and turmeric. Set on the saute function for one minute, continually stirring. This is called tempering, and it helps draw out the flavors of the spices.
- Add the fresh ginger, salt, lentils, cayenne, coconut milk, and vegetable broth.
- Lock the pressure cooker lid in place. Set Instant Pot to high pressure for 15 minutes cook time. When done, allow the pressure to release naturally for about 10 minutes. The dal will continue to cook during this time. At 10 minutes, quick release the pressure valve for the remaining pressure.
What is the consistency of dal when done?
Dal is done when it is completely soft and has a rough purée consistency. For a smooth, creamy texture, use an immersion blender stick for 30 seconds. If you prefer a bit more texture, beat it with a whisk for a minute to a porridge-like consistency.
How To Make Spicy Toor Dal
If you like your food spicy, add another 1/2 teaspoon of cayenne pepper when tempering your spices. You could also top it with red chili flakes when serving.
How To Serve Toor Dal
This Indian food is traditionally served over plain white rice, basmati rice, or brown rice. It would be excellent over Instant Pot Coconut Rice. It is also common in an Indian household to eat it with flatbread, such as my Whole Wheat Naan.
Smart Shortcut: If you are pinched for time, purchase an already cooked bag of rice. The rice pouch is heated for 90 minutes in your microwave.
Indian Toor Dal Instant Pot Recipe With Rice
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
- 2 cup split pigeon peas, (toor dal plain) dried
- 2 tablespoons coconut oil
- 5 cloves garlic, minced
- 1 teaspoon coriander, ground powder
- 1 teaspoon ground cumin
- 1 tablespoon turmeric
- 1/2 teaspoon fenugreek, ground powder
- 1/2 teaspoon garam masala
- 2 tablespoons ginger, fresh, chopped fine
- 2 teaspoons salt
- 1 teaspoon cayenne pepper, optional add more if you like it spicy
- 1 15 oz coconut milk with cream, can
- 6 cups vegetable broth
- 3 dates, chopped for topping
- 1/4 cup cilantro, chopped for topping
- 1/4 cup coconut, unsweetened shredded for topping
- Wash the split pigeon peas by rinsing them in a colander. Set aside.2 cup split pigeon peas
- Push the pressure cook button to saute, and heat coconut oil for 30 seconds. Next, add garlic to hot coconut oil and sautee for 1 minute.2 tablespoons coconut oil, 5 cloves garlic
- Stir in the coriander powder, cumin powder, garam masala, fenugreek, and turmeric. Saute for one minute, continually stirring. This is called tempering, and it helps draw out the flavors of the spices.1 teaspoon coriander, 1 teaspoon ground cumin, 1/2 teaspoon fenugreek, 1/2 teaspoon garam masala, 1 tablespoon turmeric
- Add the fresh ginger, salt, pigeon peas, cayenne, coconut milk, and vegetable broth.2 cup split pigeon peas, 2 tablespoons ginger, 2 teaspoons salt, 1 teaspoon cayenne pepper, 1 15 oz coconut milk with cream, 6 cups vegetable broth
- Lock the pressure cooker lid in place. Set Instant Pot to high pressure for 15 minutes cook time. When done, allow the pressure to naturally release for about 10 minutes. The dal will continue to cook during this time. At 10 minutes, quick release the pressure valve for the remaining pressure.
- Serve over rice and top with chopped fresh cilantro, coconut flakes, and chopped dates.3 dates, 1/4 cup cilantro, 1/4 cup coconut