Instant Pot Lentils (Daal) & Rice
Lentils (daal) and rice is one of those meals that hits the spot every single time. Delicious, hearty yellow and red lentils mixed together and cooked with spices and broth, served on top of fluffy white basmati rice and with a tomato, cucmber and onion salad on the side. It's my favourite meal ever and here I'll show you how to get it done in 20 minutes or less.
- 1/2 cup Red masoor lentils (daal) Soak for 5-10 minutes if time allows
- 3/4 cup Yellow moong lentils (daal)
- 1 tbsp Ghee
- 1 small Onion (diced)
- 2 tsp Turmeric Powder
- 1 tsp Cumin powder
- 1 tsp Coriander Powder
- 1/2 tsp Red chilli powder
- 1/2 tsp Garam Masala
- 2 medium Roma Tomatoes Quartered
- 2 cups Stock
- 2 cups Water
- 1 cup Basmati Rice Rinsed until water is clear
- 1 1/4 cup Water
- 1 tsp Oil
- Salt to taste
Tadka (finishing oil)- Optional
- 1 tbsp Ghee/oil
- 1 tsp Whole cumin seeds
- 1 whole red chilli
- 1 tsp garlic minced
Turn the pot on sauté until the display reads HOT
Add the ghee and wait until it's melted. Add the onions and saute until translucent.
Add all the spices and cook for a 1-2, until fragrant.
Add the rinsed daals, water/stock, tomatoes and mix everything together. Let come to a boil.
Wash the trivet that comes with your IP and make sure its thoroughly cleaned and dry
Place the trivet in the pot so that it's sitting on/over the daal.
Add the rinsed rice to an oven safe pyrex or a stainless steel bowl. Add the water, oil and salt and mix to combine
Place the bowl carefully in the pot on top of the trivet. The Instant Pot gloves come in super handy when doing this.
Put the lid on and lock it in place. Set the pot to cook for 7 minutes on High Pressure. QR once the cooking cycle is done.
Carefully remove the bowl with the rice from the pot and place it on a cutting board- be careful as it will be dirty on the bottom (definitely don't put it on a light coloured counter surface because the turmeric does stain)
Remove the trivet from the daal using tongs and place it in your sink
Mix the daal together and make sure nothing is sticking to the bottom.
Tadka (finishing oil)
In a small frying pan, melt the ghee until it's hot. Add the cumin seeds, garlic and whole chilli. Saute for a few minutes until fragrant and then pour over the daal. Before serving, mix well.
Enjoy with a chopped tomato, cucumber and onion salad.