Instant Pot Amritsari Dal (Langar Dal)

Instant Pot Langar Dal (Amritsari Dal)

  • Author: My Heart Beets


  • 4 tablespoons ghee, divided
  • 1 teaspoon cumin seeds
  • 1 cup whole black urad dal, soaked in cold water overnight
  • ¼ cup chana dal, rinsed
  • 4 cups water
  • 1 cup (frozen or thawed) onion masala
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon garam masala
  • ½ teaspoon cayenne


  • optional garnish: a light drizzle of heavy cream and cilantro leaves


  1. Press the sauté button, add 2 tablespoons of ghee to the pot and once that melts add the cumin seeds. When the cumin seeds turn brown, add the remaining ingredients to the pot.
  2. Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
  3. Naturally release pressure.
  4. Stir in the remaining 2 tablespoons of ghee and garnish with a drizzle of heavy cream and cilantro if desired. The dal will continue to thicken as it cools.


  • This recipe is part of my onion masala series – be sure to check it out!
  • If you have frozen cubes of onion masala, just toss those in – no need to thaw them first.
  • This dal will thicken as it cools. When you warm up leftovers, you may need to add water or stock to thin it out on the stovetop.