Pressure Cooker Rice and Dal is Indian comfort food made easy. Once you learn how to make rice and dal at the same time in your Instant Pot, putting together a nutritious dinner will be easy as—well as dal and rice!
Ever wondered how to make rice and dal in a pressure cooker at the same time? Well, I’m about to show you.
I made this rice and dal in my Instant Pot the other day and said to Roger, as I was eating my fourth bowl in two days “Gah! I love this so much I could eat it every day!” and then I realized, I DID eat it every day growing up.
Unlike American meals where every day it’s something different, Indian meals have certain elements in common every day.
We always have rice, dal, chappati, a vegetable, usually a salad/cold vegetable, a chutney of sorts, and plain yogurt.
That’s right. Every day. Lunch and dinner.
The type of dal, salad, vegetable, chutney might vary but dal and rice every day. All of which by the way, you can make if you get a copy of my best-selling book, Indian Instant Pot Cookbook, available on Amazon or at Barnes & Noble HERE!
In fact, I even have a post on how to make rice and chana dal in your pressure cooker. The only difference is, that makes plain boiled dal that you then season into a pressure cooker chana dal fry recipe.
In this recipe, the 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 TO MAKE BEANS, LENTILS, AND LEGUMES IN YOUR PRESSURE COOKER:
You can also learn how to make beans in your pressure cooker, and how to substitute various lentils for each other by watching that video and reading through those slides. You really should do it. It will open you up to a whole huge world of plant protein that you might not know enough about.
HOW TO MAKE RICE AND DAL IN YOUR PRESSURE COOKER:
- Temper cumin seeds in oil or ghee, flavor with aromatics
- Add in onions, dal, spices, and water
- Place a steamer rack in the liner
- Place rice and water in a bowl on the steamer rack
- Cook together, remove and serve.
No really, it’s that simple.
If you want to know what types of accessories you can use to do this type of pot in pot cooking, check out this list of my best, must-have Instant Pot accessories and chose the ones that can serve more than one purpose. I used a 6 x 3 pan for this rice.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER RICE AND DAL
- Instant Pot Mini Duo, or Instant pot 6 quarts, or Instant Pot 8 Quarts
- Measuring Cups
- Measuring Spoons
- My favorite Cutting Board
- Good set of Kitchen Knives
- 6 X 3 pan
- Tall steamer rack
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- 1 tablespoon ghee coconut oil, or oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds or use additional 1 teaspoon cumin seeds
- 1 serrano or jalapeno chili chopped into big visible pieces (Optional)
- 6 cloves garlic smashed
- 2 inch piece fresh ginger cut into thin slices
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 cup diced onion
- 1 cup diced tomato
- 1 cup toor dal yellow pigeon peas, rinsed and drained
- 2.5 cups water
- 1 cup long-grain aged basmati rice rinsed and drained
- 1 cup water
- 1 tablespoon ghee butter, or coconut oil
- 1 teaspoon salt
- ¼ cup chopped cilantro or parlsey
- Additional ghee butter, coconut oil or Earth balance to add on top of rice and dal
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.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.