This authentic Gujarati Dal is a treasured recipe that has been adapted to cook in the Instant Pot. Best of all? You can cook your rice at the same time, thanks to the pot-in-pot method.
Wash and rinse toor dal in water till the water runs clear.
Instant Pot method
Add oil to the steel insert of the Instant Pot and press the Saute function and set it to “medium,” and wait till the display reads “Hot.” Add mustard and cumin seeds.
When the mustard seeds start to sputter, add fenugreek seeds, asafoetida, curry leaves, dried chilies, cloves, cinnamon stick, green chilies, and grated ginger. Saute for about 30 seconds till the raw taste of ginger disappears.
Add cut tomatoes along with turmeric powder, chili powder and salt. Mix well.
Add the rinsed dal, peanuts, dates and water. Mix well.
[Optional Step] - You can cook Basmati rice along with dal. Place a trivet over the dal. Place the bowl with rice and water over the trivet. For 1 cup of rice, add 1.25 cups of water.
Press the “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 10 minutes and set the pressure selection to high.
Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
Once the cooking cycle is complete allow the pressure to release naturally.
Carefully remove the rice using tongs.
Mash the dal using the back of your spoon.
Dilute the dal if required. Add jaggery, lime juice and cilantro. Mix well.
Do a taste test - add more salt / lime juice if desired.
Serve it hot with rice and a veggie side dish.
Stovetop Instructions
Follow the same instructions as above in a stovetop pressure cooker. Cook for 2-3 whistles. Let the cooker cool completely before opening the lid.
Notes
Easy prep variation - Alternatively, you can temper the dal after it is cooked.Recipe Notes
Dal will thicken as it cools down, so dilute it as needed.
To make gluten-free Gujarati dahl, use gluten-free asafoetida.