Instant Pot Rice and Dal is a vegetarian Indian comfort-food dish made with toor dal, basmati rice, ghee, cumin and mustard seeds, ginger, garlic, turmeric, onions, tomatoes, and cilantro. It’s quick and works well for a weeknight vegetarian dinner when you want a filling meal with minimal hands-on time using an Instant Pot. Unlike recipes that cook rice and dal separately on the stovetop, this version uses a pot-in-pot method to cook the dal and rice at the same time in one pressure cooker run.
What Makes This Instant Pot Dal
- Fast. Ready in under 30 minutes.
- Easy. A one-pot Instant Pot recipe.
- Authentic. All of the flavors you would expect from Indian food.
- Vegetarian. A great choice for Meatless Monday, or any other day of the week.
- Delicious. The epitome of comfort food.
Ever wondered how to make rice and dal in a pressure cooker at the same time? Well, I'm about to show you.
Unlike American meals where every day is something different, Indian meals have certain elements in common every day.
They traditionally have rice, dal, chappati, a vegetable, usually a salad/cold vegetable, a chutney of sorts, and plain yogurt.
In this recipe, the toor dal is already made when done, with no extra steps required. Even more efficient! It also tastes different from a day fry so it’s a nice way to mix it up a bit. For this recipe, I used Toor Dal.
How Long Does It Take To Cook Dal In A Pressure Cooker?
Unlike when you try to cook dal on your stovetop, it cooks quite quickly in the Instant Pot. Believe it or not, it only takes 20 minutes to cook your Instant Pot Rice and Dal.
What Does Toor Dal Taste Like?
Pressure cooker rice and dal tastes warm, hearty, and deeply comforting, with flavors that balance earthiness, nuttiness, and gentle spice. The toor dal cooks down into a creamy, stew-like consistency, offering a mild, nutty flavor that soaks up the seasoning.
The rice provides a soft, neutral base that balances the richness of the dal, making each bite wholesome and satisfying. Together, the dish has a subtly savory profile with hints of warmth from the spices and a natural creaminess from the lentils. It’s not overpowering, but rather nourishing, cozy, and the kind of meal that feels like comfort food in many Indian households.
Ingredients You'll Need
- 1 tablespoon Ghee- Provides richness and acts as the fat for tempering spices, allowing their flavors to bloom. Ghee adds nutty depth, while coconut oil gives a subtle sweetness.
- 1 teaspoon Cumin Seeds- Adds warm, earthy, and slightly smoky flavor at the base of the dish.
- 1 teaspoon Black Mustard Seeds- Brings a nutty, slightly pungent taste that enhances the dal. They pop when heated, releasing aromatic oils.
- 1 Jalapeño Pepper- Infuses gentle heat and freshness without overpowering the dish, and can be removed easily before serving.
- 6 cloves Garlic- Adds bold, savory depth and a robust aroma that flavors the dal throughout.
- 2-inch piece Ginger- Brings zesty warmth and slight pepperiness that balances the richness of the dal.
- 1 teaspoon Turmeric- Provides golden color, earthy notes, and a boost of warmth, while also being traditionally valued for its health benefits.
- 1 teaspoon Salt- Essential for seasoning, ensuring the flavors are balanced and the dal isn’t bland.
- 1 cup Onions- Adds sweetness and savory depth, creating a flavorful base for the lentils.
- 1 cup Diced Tomatoes- Brings acidity and brightness, balancing the earthiness of the dal and adding body to the sauce.
- 1 cup Toor Dal- The main protein-rich component of the dish, cooking down to a creamy, nutty-flavored base.
- 2.5 cups Water- Needed for pressure cooking, softening the dal to the perfect consistency.
- 1 cup Basmati Rice- A fragrant long-grain rice that cooks fluffy and separate, ideal for pairing with dal.
- 1 tablespoon Ghee- Adds richness and helps keep the rice grains separate while cooking.
- ¼ cup Chopped Cilantro or Parsley- Adds freshness, color, and a bright herbal note to balance the richness of the dal
How To Make Rice And Dal Recipe In Your Pressure Cooker
Okay, I am going to show you each of the steps here so we know how to do this.
- First, you heat the Instant Pot. When it's hot, add oil. When the oil is hot, add mustard and cumin seeds, ginger, garlic, and serrano.
- Then, you're going to add the onions and tomatoes, and all the spices. You just want to let the spices bloom a little. You put them on top of the veggies so they don't burn.
- Add the dal, and the water. I'm using split yellow pigeon peas here, or Toor dal, but you can do this with any type of split lentils.
- On top of that trivet, you're going to put your rinsed rice, water to cook the rice, ghee, and salt. Notice I don't cover the rice. You don't need to. If you're making some kind of cake or something that needs to be kept dry, that's different. But for rice, I rarely cover it.
5. On top of that trivet, you're going to put your rinsed rice, water to cook the rice, ghee, and salt. Notice I don't cover the rice. You don't need to. If you're making some kind of cake or something that needs to be kept dry, that's different. But for rice, I rarely cover it.
6. Cook at high pressure for 10 minutes, and allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
7. Using little silicone mitts, carefully remove the rice, as well as the steamer rack.
8. Check the consistency of the dal. You want a thick mixture akin to porridge. Serve each bowl with rice and dal, and pass around some extra ghee or whatever you’re using as a substitute to pour over your piping hot and lovely rice and dal.
Love how easy it was to make this toor dal in your Instant Pot? Here's a complete guide to making Instant Pot Beans and Lentils.
Tips And Tricks
Instant Pot rice and dal is one of the easiest, most comforting meals you can make. It’s wholesome, filling, and comes together quickly with just a few ingedients. To ensure your dish turns out perfectly every time, here are some helpful tips and tricks:
- Rinse the Rice and Dal. Washing until the water runs clear removes excess starch, prevents stickiness, and helps the grains and lentils cook evenly.
- Use the Right Ratio of Liquid. Dal absorbs more water than rice, so stick to about 3–4 cups of water per cup of dal plus rice combined, adjusting slightly depending on your desired texture (thicker or soupier).
- Adjust Texture After Cooking. If the dal is too thick, stir in a little hot water or broth. If it’s too thin, simmer on sauté mode for a few minutes to reduce.
Variations
Instant Pot rice and dal is a versatile comfort food that you can easily customize to suit your taste, mood, or what you have on hand. Here are some delicious variations to try:
- Vegetable- Add carrots, peas, spinach, zucchini, or green beans to make the dish heartier and more nutrient-packed.
- Creamy Coconut- Stir in coconut milk after cooking for a rich, creamy twist with a hint of sweetness—perfect with moong or masoor dal.
- Tangy- Add a squeeze of lemon juice or a little tamarind paste at the end to brighten up the flavors.
What To Eat With Toor Dal and Rice
Instant Pot rice and dal is comforting on its own, but pairing it with the right sides makes it even more satisfying and well-rounded. Here are some excellent options to serve alongside it:
- Papad (Poppadoms)- Crispy and light, they add crunch and texture to balance the soft rice and dal.
- Roasted Cauliflower or Eggplant- A smoky, hearty side that pairs beautifully with the mild dal.
- Ghee Drizzle- A spoonful of ghee over hot dal-rice makes it more aromatic and comforting.
How Long Does It Last?
Instant Pot rice and dal will keep well for about 3 to 4 days in the refrigerator when stored properly in an airtight container.
To help maintain its flavor and texture, allow the dish to cool before refrigerating, and if possible, store the rice and dal separately to prevent the rice from becoming too soft.
Can You Freeze It?
For longer storage, rice and dal can be frozen for up to 2 to 3 months. When reheating, add a splash of water or broth to loosen the consistency, since dal tends to thicken as it sits.
Yes, you can cook Instant Pot rice and dal together without one overcooking by using a pot in pot method for dal chawal, where the dal cooks in the main liner and the basmati rice cooks in a separate bowl on a trivet.
This keeps the water ratios separate so you get creamy dal and fluffy rice, and it also makes it easier to control texture with a short natural release.
If you mix rice and dal in the same pot, the rice usually turns mushy, so pot in pot is the most reliable way to cook rice and dal at the same time.
For the best dal chawal in the Instant Pot, toor dal is the classic choice because it cooks down creamy and pairs perfectly with rice, while moong dal is a great lighter option that also pressure cooks well. If you want a quicker, softer texture, use split moong, and if you swap to masoor dal expect a different flavor and a faster cook.
Dal is often watery after pressure cooking because the water ratio was too high, the dal was not rinsed well, or the cook time and natural release did not give it enough time to break down into a creamy texture, which is common with Instant Pot rice and dal.
Some dals like toor dal can look thin right when the lid comes off and thicken as they cool, especially after you stir well.
To fix watery Instant Pot dal chawal, simmer on sauté uncovered to reduce, mash or whisk the lentils to thicken, and finish with a fresh tadka so the flavor stays bold even after reducing.
For Instant Pot dal chawal, a short natural release is usually best because it lets the dal settle into a creamier texture and helps the basmati rice finish steaming so it stays fluffy instead of wet.
Quick release can force out moisture fast and can make the dal look thinner and the rice slightly disturbed or sticky, especially in a pot in pot setup.
A good approach is natural release for about 5 to 10 minutes, then quick release the remaining pressure so you get tender lentils and separate rice grains.
MORE ONE POT PRESSURE COOKER MEALS
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe.
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna- You won't even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
If you love a great comfort meal, an easy dinner, or the traditional Indian flavors in this Instant Pot Rice and Dal, make sure you share this recipe with your friends on Facebook and Pinterest so they can try it too.
Ingredients
For the Dal
- 1 tablespoon (1 tablespoon) Ghee, coconut oil, or oil
- 1 teaspoon (1 teaspoon) cumin seeds
- 1 teaspoon (1 teaspoon) Black Mustard Seeds, or use additional 1 teaspoon cumin seeds
- 1 (1) Jalapeño Peppers, chopped into big visible pieces (Optional)
- 6 cloves (6 cloves) Garlic, smashed
- 2 inch piece (4) Ginger, cut into thin slices
- 1 teaspoon (1 teaspoon) Turmeric
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 cup (160 g) onions, chopped
- 1 cup (149 g) diced tomatoes
- 1 cup (192 g) Toor Dal, yellow pigeon peas, rinsed and drained
- 2.5 cups (625 ml) Water
For the rice
- 1 cup (185 g) Basmati Rice, rinsed and drained
- 1 cup (250 ml) Water
- 1 tablespoon (1 tablespoon) Ghee, butter, or coconut oil
- 1 teaspoon (1 teaspoon) Kosher Salt
For Finishing
- ¼ cup (4 g) Chopped Cilantro or Parsley
- Additional ghee, butter, coconut oil or Earth balance to add on top of rice and dal
Instructions
- In a 6 x 3 pan, add all ingredients of the rice, mix well, and set aside. (you can use a larger or smaller pan for the rice with impunity. It’s a pretty forgiving way to make perfect rice).
- Turn your Instant Pot on Sauté (high heat setting). When the pot reads HOT, add ghee, or coconut oil/oil.
- Once this oil starts to shimmer indicating that it is hot, add cumin seeds, mustard seeds, and the chili if using, and stand back. These seeds will sputter like popcorn within 10-15 seconds.
- Add the ginger and garlic and sauté for 10 seconds.
- Add onions, tomatoes, turmeric, and salt, and stir until well mixed.
- Pour in toor dal and water and scrape well to ensure nothing has stuck to the bottom.
- Place the tall steamer rack inside this liner (on top of the dal basically)
- Place the pan of rice on the steamer. It is not necessary to cover the rice.
- Cook at high pressure for 10 minutes, and allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
- Using little silicone mitts, carefully remove the rice, as well as the steamer rack.
- Check the consistency of the dal. You want a thick mixture akin to porridge.
- Serve each bowl with rice and dal, and pass around some extra ghee or whatever you’re using as a substitute to pour over your piping hot and lovely rice and dal.
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