Instant Pot Toor Dal (Spiced Yellow Lentils)

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This bowl of spiced yellow lentils is an everyday dal that can be made quickly and easily in an Instant Pot, especially if you have onion masala in your fridge or freezer.

Instant Pot Toor Dal

This dal is so flavorful and comforting! Spiced yellow lentils make for a quick and easy dal recipe, perfect for a weeknight or when you don’t have much time to prepare dinner. As long as you’ve got yellow lentils (toor dal) in the pantry and onion masala in the fridge (or freezer), then you can prepare this in an Instant Pot in around thirty minutes, with the majority of that time being hands-off.

An onion masala recipe:

This recipe is part of my Indian Onion Masala Series, where I share recipes that call for exact amounts of onion masala. Click on the graphic below to find out how to make onion masala, store it, and find other recipes that call for it.

The type of lentil used in this dal has many names, but it is most commonly known as toor dal. In English, these lentils are known as split pigeon peas (yellow). This type of lentil is prevalent in Indian cooking, used in north and south India – but primarily south.  It’s the lentil known for being in sambar, a delicious south Indian tamarind vegetable stew.

This is what split pigeon peas (toor dal) looks like:

toor dal split pigeon peas yellow lentils

Because they are a split legume, they cook quickly and call for a short soak time. You can get away without soaking these lentils, but if you’ve read my other dal posts, you know I typically suggest soaking lentils because I find it helps with digestion. To each their own 🙂

Serve this simple dal with a side of plain basmati rice or brown basmati rice or if you’re feeling a little fancy, then serve it with my pea pulao.

Instant Pot Toor Dal

Toor Dal Recipe – Instant Pot Spiced Yellow Lentils

Instant Pot Toor Dal

Toor Dal Recipe – Instant Pot Spiced Yellow Lentils

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Ingredients
 

Instructions
 

  • Soak the lentils in cold water for 15-20 minutes. Drain, rinse and set aside.
  • Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and serrano pepper to the pot. Once the cumin seeds brown, add the remaining ingredients to the pot.
  • Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
  • Naturally release pressure (or wait 15 minutes, then release remaining pressure)
  • Garnish with cilantro and serve.

Video

Notes

  • 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.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

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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