Instant Pot Everyday Dal and Rice (PIP)

30 Comments

This recipe for everyday dal calls for a very short list of ingredients and takes minimal effort to make.

instant pot 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 or 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.

everyday dal

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.

instant pot everyday dal

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.

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

Instant Pot Everyday Dal and Rice (Pot-in-Pot)

instant pot everyday dal

Instant Pot Everyday Dal and Rice (Pot-in-Pot)

This is a great way to make dal for the whole family because the tadka is so 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 here) and a much simpler tadka for my infant. Also, feel free to switch up the tadka to give this dal some variety, especially if you end up making it often. 
5 from 10 reviews
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Cuisine Indian

Ingredients
 

Everyday Dal

To make PIP (Pot-in-Pot) Rice:

  • 1 cup rice soaked for 15 minutes
  • 1 cup water
  • 2 teaspoons oil
  • ¼ teaspoon salt

Tadka

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.
  •  

Notes

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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Aravinda Garimella says

    Thanks for the excellent recipe, Ashley! I have never done the PIP method before. Are you supposed to cover the container with rice in it? Or do you leave it uncovered?

  2. Barbara Wade says

    5 stars
    Just made this! Delicious! Only had split moong dal but otherwise followed the recipe exactly! This will definitely be made often!

  3. Asha says

    5 stars
    This has become my go to almost daily recipe. I change the dals around sometime, with mixed dals or only masoor dal or only moong dal. For convenience sake, I do the tadka in sauté mode and then cook the dal. It comes out perfect each time. Thank you,Ashley!

  4. Leah C says

    5 stars
    Hi Ashley, I just wanted to say thanks so much for your recipes —they have made cooking accessible to me in a way its never been before. I work two jobs and usually don’t feel like I have the time or energy to cook, and when I do I usually feel really overwhelmed by all the fancy recipes with very many ingredients and steps that are in cookbooks and blogs.

    Your recipes are so simple and quick, since finding this site for the first time in my adult life I’ve been cooking most of my meals from scratch!! I already feel healthier and better in my body. Thank you.

    This everyday dal was a revelation—I had no idea that lentils with just a little bit of seasoning could be such a satisfying and tasty meal! I’ve eaten it every day for the last week and its kept me going. Flavor is good, couldn’t be simpler to make.

    • My Heart Beets says

      Leah, I’m glad to hear that you’re liking my recipes so much, especially the everyday dal. Thank you for leaving this comment 🙂 I’ll keep working on simple/flavorful recipes!

  5. Irene says

    5 stars
    The best dal I have ever made!!! 🙂 Thanks, Ashley! In my tadka I had some fresh curry leaves, hing, and chopped ginger, among other things that you suggest.

  6. Mary Circo says

    5 stars
    Wow…Ashley…this was fantastic!! My mom loved it and I was worried as I never made Dahl and it was for my mom. Thank you so much!!!

  7. Ashley says

    Hi,
    Do you have a suggestion for which kind of container to use for the PIP rice? What would work best?
    Thanks!!

  8. Archana says

    5 stars
    This turned out fantastic! I made 4x the quantity in a 6 quarter Instapot. Your recipes are so easy to follow and the dal recipes come out perfect every time – thank you!!!

    • My Heart Beets says

      Archana, I’m so glad you liked this dal! Great to know you were able to make 4x the amount! Thanks for the kind words and for letting me know how this turned out for you 🙂

  9. Bob says

    5 stars
    I love this quick and simple recipe. I did have a question on the green pepper in the tadka. Are you mincing a pepper like a serrano? Or are you putting a whole pepper in the tadka oil and removing at serving? Thanks

  10. Sonali says

    5 stars
    Hi Ash
    I made this today but I added onion, garlic and tomato when cooking the dal. My tadka was red chilli ghee. I did add some lemon after opening the cooker for taste. The dal tasted delish.

  11. Z says

    Hi Ashley-

    Why is my daal not smooth? I don’t like the whole pieces. It looks from
    Your pictures yours is smooth..

  12. Jordan says

    At what age did you start your toddler on spicy foods? How did you go about introducing it–just by starting with a little and increasing gradually? I’m going to make your chicken korma and give some to my 7 month old this weekend–so far she has been a very open minded eater so hopefully Indian food will go down just as well!

    • My Heart Beets says

      Hi Jordan, when I first started giving my babies food around 6 months, I’d use black pepper when cooking their meals along with other non-spicy spices. Around 7-8 months if I’d give my babies the same food we’d eat (made with green chili/cayenne) I’d just mix in some kind of puree or mashed banana/avocado with it. My littlest one (just turned 1 year) will make noises if something is spicy and so I’ll give him a bit of yogurt or something sweet after and my 3-year-old currently says everything is spicy (even when my 1-year-old doesn’t complain, lol) but will eat as long as he has a bowl of yogurt and a glass of milk. I think introducing spices gradually is a good idea – it’s all trial and error. What did your little one think of the korma?

    • My Heart Beets says

      Hi Elyse, yes you can but because this dal is so simple/plain – adding the tadka just prior to serving makes a difference. If you add it before, it will get “lost” in the plain dal, muting the flavor and softening the whole spices whereas if you add it at the end then eat it, it’ll be more flavorful. The truth is, adding a fresh tadka is always going to make dal taste better but it’s especially important (in my opinion) when making a very plain dal. Hopefully this makes sense – give it a try and you’ll see what I mean 🙂

  13. Maneesha says

    5 stars
    We loved this recipe last night! I agree with you- the simplicity and the room for culinary experimentation is what makes this such a unique dish! I added a cinnamon stick and curry leaves to the tempering, along with coriander-cumin powder and chili powder. I’ll definitely be making this again, Ashley! Thanks for a great recipe! Total comfort food that hits the spot!