Here’s my Slow Cooker Dal recipe, reworked for making it in the Instant Pot. The IP user manual stresses that the pot shouldn’t be filled more than halfway “when cooking foods that expand during cooking such as grains, beans, and dried vegetables.” Lentils don’t expand as much as dried beans do, but I decided I’d better cut the recipe in half just to be safe. The first time I made dal in my IP, it was a little mushy. I cut the time back, so now it comes out just right. It’s great to be able to cook dal without planning ahead. I’ll stick with my slow cooker when I’m looking to make extra to freeze and use the Instant Pot when I just want it fast. Either way, dal goes great with Whole Wheat Naan!

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Ingredients:

1 cup red lentils

½ cup peeled mung beans

1 medium onion

1 Tbsp minced garlic

1 Tbsp minced fresh ginger

1 minced jalapeño

1½ tsp ground turmeric

½ tsp freshly ground black pepper

rounded ¼ tsp ground cinnamon

rounded ¼ tsp ground cardamom

rounded ¼ tsp ground coriander

a pinch of ground cloves

1 tsp Methi (fenugreek)

1 tsp whole cumin seeds

1 tsp whole brown mustard seeds

½ tsp whole fennel seeds

¼ tsp cardamom seeds

1 Tbsp olive oil

1 bay leaf

½ tsp salt

1 cup Homemade Vegetable Broth

2 cups water

1 (14-oz) can no salt added petite cut diced tomatoes

Preparation:

1.) The recipe comes together so quickly that it’s much more efficient to have all the ingredients prepped & ready before starting to cook:
– Rinse the lentils & mung beans, drain, and set aside.
– Open the can of tomatoes, and set aside.
– Finely chop the onion, and set aside.
– Mince the garlic & ginger, and set aside.
– Mince the jalapeño separately, and set aside.
– Combine the ground spices (turmeric through coriander) and salt in a small
bowl, and set aside.
– Combine the whole spices (methi through cardamom) in a separate small bowl.

2.) Set the instant pot to sauté (normal). Wait for the display to tell you that it’s hot, then add the whole seeds. Cook for just a few minutes, stirring frequently, until fragrant, then remove them from the pot.

3.) Once the pot is hot again, pour in the olive oil and add the onions. Sauté, stirring frequently, until onion starts to become translucent.

Add the garlic and ginger, and sauté another 30 – 60 seconds, or until fragrant. Be careful not to let the garlic scorch.

4.) Add the ground spices and salt, and sauté 30 seconds more.

Pour in the tomatoes with their juice. Stir well, being sure to scrape up any browned bits from the bottom of the pan.

5.) Stir in the vegetable broth and water, and the minced jalapeño.

6.) Crush the seeds with a mortar & pestle, meat mallet, or smaller pan. Don’t pound, or the seeds will go flying. Just a firm, steady pressure, so they will crack & release their yumminess. Stir into the pot, along with the lentils, mung beans, and bay leaf.

7.) Press the “cancel/keep warm” to cancel the sauté function. Put on and lock the lid, and turn the steam vent to the “sealed” position. Use the “manual” button to set the pot for 15 minutes at high pressure. At the end of the cook time, give the pot about 5 minutes of natural release, then quick release the remaining pressure. Check the lentils & mung beans for texture. They should be soft but not too mushy. If they’re still too firm, try another 2 minutes at high pressure.