Instant Pot Toor Dal / Split Pigeon Peas

A warm and comforting bowl of Instant Pot Toor Dal or Split Pigeon Peas topped with tadka or a tempering of Indian spices. It's perfect with a Basmati rice, papad, and achaar.

Growing up I hated dal. We had dal once a week on average. I found it flavorless, but it wasn't until years later I figured out why I despised dal so much. Ready for this? My mom never added tadka (tempering of spices) to the lentils for health reasons, and y'all know tadka makes all the difference.

Once I discovered dal tadka, I learned to love dal. Now, it's my comfort food on days I don't feel like cooking, after coming home from vacation, and when I'm sick. Needless to say, my hubby still hates dal and I'm working on him, but he did enjoy a bowl of my toor dal with rice. Hope you guys try my "lazy" dal with rice... it has no ginger, garlic, tomatoes, or onions. It's perfect with a side of papad, yogurt, and achaar (pickle). A dollop of ghee/butter would be delectable on top. Enjoy!

this instant pot toor dal is:

Vegan
Gluten-Free
Healthy-ish (use less oil)
Comforting
Soothing
Perfect for Fall & Winter
Great for Meal Prepping

how to make instant pot toor dal step by step?

for the dal / lentils

1. Soak split piegon pea lentils in warm water for 15 minutes.
2. Combine the toor dal ingredients... lentils, water, turmeric powder, and ½ teaspoon salt in the Instant Pot.
3. Set the Instant Pot to High Pressure for 8 minutes.
4. Once done.

Prepare the tadka / tempering.

1. Set aside all the spices.
2. Heat up a small pot, add oil once hot, once the oil is hot, add all the spices and temper for about 30-45 seconds.
3. Pour the tadka over the dal. Mix well.

Garnish

1. Add another ½ teaspoon of salt if need be, mango powder, and fresh cilantro leaves.
2. Serve with brown rice, white rice, or quinoa. I also love it with a side of papar, achaar, and yogurt.

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Instant Pot Toor Dal / Split Pigeon Peas

Vegan, Vegetarian, Gluten-free

A warm and comforting bowl of Instant Pot Toor Dal or Split Pigeon Peas topped with tadka or a tempering of Indian spices. It's perfect with a Basmati rice, papad, and achaar.

5 from 2 votes

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Prep Time 10 minutes

Cook Time 8 minutes

Course Main Course

Cuisine Indian

Servings 5 servings

Equipment

Instant Pot

Ingredients

  

1x2x3x

for Toor Dal / Split Pigeon Peas

• ▢ 1 ½ cups toor dal / split pigeon peas
• ▢ 4 ½ cups water, you can add more later
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon salt

for the tadka / tempering

• ▢ 3 tbsp avocado oil, you can use less oil, try 2 tbsp
• ▢ ½ tsp turmeric powder
• ▢ ⅛ teaspoon hing, for gluten-free, use gf hing
• ▢ 2 teaspoon cumin seeds
• ▢ 1 ½ teaspoon ajwain / carom seeds
• ▢ 2 teaspoon coriander powder
• ▢ 1 teaspoon garam masala
• ▢ 4 dry red chilies, split in half
• ▢ ¼ tsp red chili powder
• ▢ 1 tsp amchoor / mango powder

for garnish

• ▢ ½ tsp salt, if need be
• ▢ ½ tsp amchoor / mango powder
• ▢ small handful fresh cilantro leaves, chopped

Instructions

 

for the Dal / Lentils

• Soak split piegon pea lentils in warm water for 15 minutes.
• Combine the toor dal ingredients... lentils, water, turmeric powder, and ½ teaspoon salt in the Instant Pot.
• Set the Instant Pot to High Pressure for 8 minutes.
• Once done.

for the tadka / tempering

• Set aside all the spices.
• Heat up a small pot, add oil once hot, once the oil is hot, add all the spices and temper for about 30-45 seconds.
• Pour the tadka over the dal. Mix well.

Garnish

• Add salt if need be, mango powder, and fresh cilantro leaves.
• Serve with brown rice, white rice, or quinoa. I also love it with a side of papar, achaar, and yogurt.

Nutrition

Calories: 238kcalCarbohydrates: 29gProtein: 10gFat: 10gSaturated Fat: 1gSodium: 515mgPotassium: 37mgFiber: 9gSugar: 1gVitamin A: 40IUVitamin C: 0.3mgCalcium: 45mgIron: 2mg

Keyword Lentils

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