Since I am the happy owner of an instant pot (I’ve invested in this one), I make many more Indian dals, legume stews, soups and endless more (freezer friendly) meals. The ingenious device has a timer, so you can decide when your food should be ready. After a long walk in the woods, when you come home from an assignment, after chopping firewood or working in the garden for a few hours?

An Instant Pot is a multicooker that has many of functions, including pressure cooking, slow cooking, rice cooking, steaming, warming and sautéing — all in one appliance that helps expedite the cooking process.

It took me a while to get the perfect oil-free instant pot dal recipe (always prepared dal in a regular pan), but this recipe is close to perfect taste, just as I remember it from India. I like to make a large portion on the weekend and freeze it in parts. This way I always have stock for the days when I don't feel like cooking.

Even if you don't have an instant pot and don't plan to buy one at all, the dal is still delicious and the ‘normal’ recipe is below.

What you need

FOR THE INSTANT POT

1 cup split red lentils (masoor dal) (170 g)
1 cup yellow moong dal (split mung beans) (170 g)
6 cups water
2 tomatoes chopped
1 large onion, chopped
6 garlic cloves, minced
2 tsp ginger root, minced
2 tsp cumin seeds (jeera)
1 tsp turmeric (haldi)
½ - 1 tsp salt 
½ tsp chili powder (or more) if you enjoy spicy food - optional

FOR THE TARKA

Tarka is basically the process of frying/tempering a bunch of spices in oil, or ghee. Using spices such as fenugreek, fennel seeds and mustard seeds, the spices will begin to pop and sizzle, releasing that gorgeous aroma and flavour.  In this recipe, I leave out the oil since I don’t want to use (much) ghee (clarified butter) or hydrogenated vegetable oils which are high in trans fat. Here is a oil free version, and delicious it is!

t tsp mustard seeds
t tsp cumin seeds
1 large onion sliced
1/2 tsp red pepper flakes or to taste
fresh koriander, chopped (optional, I love it! some hate it!)

What you do

• Put all ingredients listed under instant pot into your cooker, stir well and lock the lid. 

• Cook at high pressure for 10 minutes. Allow pressure to drop naturally for 10 minutes and then do a quick-release (see manual of your instant pot).

• Open lid carefully (hot steam!) and make sure lentils are tender. Otherwise, continue to cook without pressure until lentils are fully cooked. Add garam masala and stir. Add water if you like it to become a thinner soup. Set the instant pot to ‘keep warm’.

• Heat a small size non-stick skillet. Add the mustard seed and cumin, let the mustard seeds pop. Add the onions and cook, stirring constantly, until they begin to brown. Add the red pepper flakes and cook until onions are softened and touched with brown.

• Check the seasoning of the lentils and add additional salt and/or garam masala to taste. Serve over rice and top each serving with the browned onions and some fresh koriander.