Instant Pot Dal Fry

Here I have used mix of three different dals – toor dal (split pigeon peas), moong dal (split yellow lentils) and masoor dal (pink lentils). Alternately you can use just one or combination of any two lentils. The meal is complete and comforting when this instant pot dal fry is served with rice (e.g. plain rice, jeera rice or pulao) or quinoa. I always cook dal and rice together using PIP (Pot In Pot) method, details mentioned below in notes. So the meal gets ready in about half an hour, isn’t it quick? I also roast urad dal papad and make kachumber salad (mixture of finely chopped cucumber, onion, tomato and capsicum) to go on side which makes healthy and filling meal. If instant pot dal fry recipe is followed properly, you will get the same taste as you get in Indian restaurants’ dal fry or yellow dal.

Step By Step Photo Instructions:

1. Take toor dal, moong dal and masoor dal in a colander or bowl.
2. Mix and wash them under running cold water till water runs clear. Or rinse them 3-4 times or till the water is no more cloudy. Soak them in enough water for 15-30 minutes though this is optional.
3. Turn on the Instant pot with saute mode. Once hot add oil and cumin seeds. Let the seeds sizzle a bit.
4. Then add chopped onions and saute for a minute.
5. Now add chopped green chili, ginger and garlic paste.
6. Mix and saute for a minute or till the raw smell of ginger garlic goes away.
7. Now add tomatoes.
8. Mix and cook for 2 minutes or till they become soft.
9. Add salt, turmeric powder, red chili powder and coriander powder.
10. Mix and cook for 30-40 seconds.
11. Add dal and water.
12. Mix well and turn off the saute mode by pressing cancel.
13. Cover the IP with lid. Keep the vent on Sealing position. Press the manual button (high pressure) and keep the timer for 7 minutes by pressing + or -.Let it NPR (natural pressure release) for 5 minutes then do QPR (quick pressure release) aka manually release the pressure by turning the position of the vent. Once all the pressure releases, the pin drops. That time open the lid.
14. Mix and check if any more water is required and turn on the saute mode (if extra water is added otherwise no need).
15. Add garam masala and kasoori methi. Crush the kasoori methi between your palm before adding. Mix well.
16. Add lemon juice and stir well.
17. Lastly garnish with chopped coriander leaves.
18. Press cancel to turn off the IP and dal fry is ready to serve. Serving suggestion: Serve instant pot dal fry with plain rice, quinoa, jeera rice or instant pot veg pulao. It can be served with roti or paratha. Did you try this instant pot dal fry recipe? I’d love to hear about it! Leave a review in the comment section below.