Instant Pot Langar Dal (Amritsari Dal)
Instant Pot Langar Dal (Amritsari Dal)
Ingredients
- 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
Instructions
- 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.
- Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
- Naturally release pressure.
- 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.
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.
- 2025 Update: I did not want to change the original recipe for those who use and love it as is, but I wanted to say that I now use 3 cups of water and prefer that consistency.
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