This recipe for everyday dal calls for a very short list of ingredients and takes minimal effort to make.
Everyday Dal
So what’s in this everyday dal? Just split lentils and water. A little salt and turmeric too. That’s it.
I realize this “everyday dal” might sound bland… BUT, the key to making this dal flavorful is in the tempering. Depending on where you’re from, you may call it tadka, chhonk or vaghar. The idea is the same: you sizzle spices in hot oil or ghee. And then you pour that flavorful spiced oil on top of the dal just before serving.
Feel free to switch up the tadka to give this dal some variety, especially if you end up making it often. Try it with sliced garlic or caramelized shallots/onions or curry leaves or with a pinch of hing.
“I made this earlier in the week and it was delicious! My hubby is the primary cook in the house (lucky me!) and he is particularly good at making dal. He was so impressed with how this turned out and my mother-in-law called it “restaurant quality”. I was most impressed at the dal consistency, it was absolutely perfect.”
Ruki
Cook dal and rice at the same time in the same pot!
The cook time for this dal is the same as that of basmati rice, and so I usually cook the two together in the same pot. Just put a trivet into the pot with the dal and place an oven-safe container with rice and water on top of the trivet. I’ve included these “pot-in-pot” directions in the recipe card.
Everyday Dal is for Everyone!
This is a great way to make dal for the whole family because the tadka is easy to adapt to taste and spice preference.
I usually make a spicy tadka for me, my husband, and our toddler (that’s the tadka I’ve shared in the recipe card below) and a mild but flavorful tadka for my infant.
I get a lot of questions from parents about how to introduce Indian food to little ones. I think this dal is a great way to do that. (But I’m also just a food blogger, so please talk to a pediatrician before starting your kiddo on solids).
My youngest, Ace, is now 8-months-old and eats non-spicy spices. And so when I make this dal, I’ll make a separate tadka for Ace using ghee, cumin seeds, mustard seeds, and spices like garam masala, paprika, black pepper.
I also mix soft veggies/purees into his dal, so he gets more food variety/nutrients. He really enjoys this dal – for now anyway, heh.
(2022 Update: Ace is nearly 3 years old now and still loves dal – all types. He can handle fairly spicy food too – there have been several times when I’ve thought something was spicy but he happily eats without complaint – must take after his dad there, lol).
This everyday dal is a great dish to make on days when you’re short on time/energy but still want to enjoy a homemade meal. I hope you love this dal for its simplicity.
Instant Pot Everyday Dal and Rice (Pot-in-Pot)
Instant Pot Everyday Dal and Rice (Pot-in-Pot)
Ingredients
Everyday Dal
- ½ cup yellow moong dal soaked for 15 minutes
- ½ cup red masoor dal red lentils, soaked for 15 minutes
- 3 ½ cups water
- Âľ teaspoon salt
- ½ teaspoon turmeric
To make PIP (Pot-in-Pot) Rice:
- 1 cup rice soaked for 15 minutes
- 1 cup water
- 2 teaspoons oil
- ÂĽ teaspoon salt
Tadka
- 1 tablespoon ghee or oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 green chili minced or slit
- â…› teaspoon cayenne powder
- â…› teaspoon black pepper
- ½ teaspoon paprika
Instructions
Everyday Dal and Rice (PIP)
- Soak dal in water for 15 minutes. If making rice, also soak for 15 minutes. Drain, rinse and set aside.
- Put the dal ingredients into the instant pot.
- If making rice, place the rice ingredients into an oven-safe container. Place a trivet into the pot with the dal, and then place the oven-safe container on top of the trivet.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
How to Make Tadka:
- Add ghee to a small pot or pan on the stove and once the ghee is hot, add the cumin and mustard seeds. When the cumin seeds turn brown, add the green chilies stir for a minute then add the spices. Stir this into the cooked dal immediately prior to serving.
Maneesha says
Wow what a great recipe! I’ve been following your blog for years, and I’m so shocked that I am JUST NOW making this daal recipe! So tasty! Thanks Ashley!
Ashley - My Heart Beets says
Thanks, Maneesha! I’m so glad you made and liked this recipe! Appreciate you letting me know 🙂
Lisa says
Very simple, quick and delicious. Thank you !
Sylvia says
Delicious! I love your recipes. The problem I have is that they don’t print. Is this something you’ve heard before or is it something on my end. When I go to print, all I get are blank pages. Anyways, I made this recipe but had to substitute the yellow Moong with Bengal Gram and it’s still amazing. LOVE!! Thank you.
Ashley - My Heart Beets says
Hi Sylvia, I just tried to click print and it opens up in a new tab for me to print, so I’m not sure why it’s not working for you. Do you see a new tab that opens? Hopefully another reader can chime in and let us know if it’s working for them. Glad you liked the recipe 🙂
Diane says
Hi Ashley,
I love this recipe but I find the when I open the instant pot the dal has boiled over into the rice. The dal seems a little over cooked but the rice is perfect! Any suggestions?
Heather says
I am new to PIP cooking and I think I’ve been doing this wrong. I have a stackable set (ekovana brand), and I think what I’ve been doing wrong is putting both of them into the pans instead of putting the dal directly into the Instant Pot. The rice is coming out perfectly every time, but the dal is too runny and doesn’t have much flavor. (I’ve had to put it on the stovetop to boil off some of the water both times.) So I’m going to try again putting the dal directly into the IP, then the trivet and then the rice on top…my question: do you cover the rice when you cook it, or is the rice bowl/pot just open? My PIP set is stainless steel and has two lids – one that is solid and one with holes. I could use either lid, or neither.
P.S. My husband *loved* the tadka. Normally he’s not so into lentils/dal, but I think the tadka is going to be a game-changer for us. I can make the dish milder for our son, and a really spicy tadka for us adults, so everyone’s happy!!!
D says
Thank you for this recipe! Making it for my 11 month old tonight!
Ashley - My Heart Beets says
So happy to hear that! I hope your little one loves it – let me know if you can 🙂
Christine S says
Question – can I use green lentils for this recipe?
Ruki says
I made this earlier in the week and it was delicious! My hubby is the primary cook in the house (lucky me!) and he is particularly good at making dal. He was so impressed with how this turned out and my mother-in-law called it “restaurant quality”. I was most impressed at the dal consistency, it was absolutely perfect.
Ashley - My Heart Beets says
Ruki, that’s so great to hear! Thank you for letting me know how much you all liked this 🙂
Christina says
This looks delicious and something my baby will like.
Can this recipe be made with green lentils?
Jayeeta Mukherjee says
Love that pan you were using to do the tadka. Can you please share the link to it, Ashley?
Ashley - My Heart Beets says
Hi Jayeeta, that pan belongs to the video company that I hired, so I’m not sure sorry! I’m currently on the hunt for a good tadka pan – will share in my shop if I come across anything 🙂