I am a Bengali girl, and you can say that I am a very motherland-oriented person. Indeed, I am really fond of simple Bengali dishes. The combination of Daal Bhaat (boiled rice) and shukna morich (dried chili) is one of the most wholesome combinations for me!
However, I’d like to defend my bias towards Daal saying that it is indeed one of the most popular dishes in Bangladesh. Especially, a lentil stew called “masoor dal” is something that everyone likes, especially when it’s cooked with the right spices.
Most Bengalis eat a variety of daals, almost every day. It’s a very good dish for vegetarians. You can eat rice or rotis with daal or lentil soup, chapati, pickles, or another vegetable dish. It is often served as a side dish with meat, fried fish, eggs, or vegetable dishes. It doesn’t overshadow other foods as it is very lightly seasoned.
Daal or lentil is a nutritious food that is rich in protein, fiber, and plant-based iron. 32% of the daily recommended fiber intake is satisfied by one serving of daal. It can reduce cholesterol while offering protection against diabetes and colon cancer.
A regular fiber intake moves waste throughout your digestive system and also helps you avoid constipation. Lentils also have several advantages due to the potassium, folate, and iron they contain. By replacing a high-fiber meal like lentils with meat in the diet, a person can lower their chance of getting heart disease.
I’ve become a little obsessed with red lentils lately with instant Pot Red Lentil Soup. It doesn’t require many adjustments to perform exceptionally well in an Instant Pot. So, for my weekdays I can effortlessly make this recipe when I’m running late!
So, even for a busy day, this instant pot dal can make your lunch and dinner so tasty and hearty dish. Grab a few handfuls of daals or lentils, a few spices, and an Instant Pot to prepare a pot of creamy, delectable Instant Pot Lentil Dal that’s inexpensive, nutritious, and sure to make your tastebuds dance!
It just takes five minutes to prepare this one-pot meal. The instant pot adds flavor to this red lentil soup with minimal effort. It is naturally dairy-free, gluten-free, and vegan. This is an ideal nutritious excellence that takes only 30 minutes to prepare.
While the rich scent of dry-roasted red lentil or dal may bring you back to your childhood memories, this basic instant pot daal with the flavor of chopped coriander leaves is what you want to make after a weekend of festivity and binge-eating. Spend 30 minutes preparing this easy instant pot daal on those depressed Sunday afternoons when you can’t bear to face the reality of being back to work the next day.
Making daal in the Instant Pot or pressure cooker is really simple and quick. It can be made in 30 mins while you can prepare other dishes or take a shower. So, let’s jump into the recipe without further delay!
Pro tips:
Use coriander leaves to make it even more delicious
Use ghee to make your lentil soup or dal tastier, cause it completely enhances flavor and taste. However, if you are looking for a healthier alternative than ghee or clarified butter, then you can go for vegetable or groundnut oil.
Ingredients
- 3 cup 3 cups lentils, yellow or red lentils, or half and half
- 1 pc Tomato
- 1 pc Large onion
- 1 tbsp Turmeric powder
- ½ tbsp Red chili powder
- Salt to taste Approximately 1 tsp
- 4-5 pcs garlic cloves, chopped
- ½ tbsp ginger, chopped
- 2-3 pcs dried red chili
- 3-4 pcs green chili
- 2-3 sliced Wild Oranges/Shatkora or Lemon, for a citrus kick (Sylheti tradition)
- 6-8 cup water
- 2 tbsp oil vegetable or olive oil. You can add a little bit of mustard oil for an extra kick
- ½ cup Chopped cilantro Optional
Instructions
- In an instant pot, add water, lentils, ½ onion sliced, 1 tomato, turmeric, red chili powder, and salt to taste
- Mix the ingredients together and Pressure cook on High setting for 25 minutes. This will make the daal fully boiled and water-based. If you would like to keep the mix a little lumpy and thicker, you can reduce the water content and Pressure cook for 20 minutes.
- Bring the instant pot to the stove and keep it on medium-low heat.
- On a separate frying pan, add oil and fry the rest of the sliced onions, garlic, ginger, red, and green chilis
- Once the garnish ingredients are golden brown, add the mix to the dal.
- Add slices of lemon or Shatkora/Wild lemon for a citrusy flavor.
- Cook on medium-low for 15 minutes for the garnish and lemon flavor infusion.
- Add cilantro for extra garnish and flavor. This is an optional step.
- Ready to serve!
