In the Instant Pot, combine Rotel, lentils, water, salt, and turmeric.
Close the lid. Select PRESSURE COOK and set the pot at high pressure for 30 minutes. I know this sounds like a lot, but the tomatoes do retard the cooking a little and you want a smooth, creamy dal at the end of this. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
Serve with rice, naan, tortillas—whatever you want. After all, if we can make dal unconventionally, we can also eat it with unconventional accompaniments!
Tips And Tricks For Making Varan Bhaat
Normally you’d use onions, garlic, ginger, oil, cumin, etc. But no. We won’t be doing that here. You can, of course, use 1 cup of fresh or canned tomatoes and some mild green chiles if you prefer.
Whatever you do, do not use the Hot version of Rotel. I did that. Even doubling the dal after that didn’t help to make it more edible!
The milder taste of this makes it a perfectly family-friendly recipe.
Do not skimp on the 30 minute time. Tomatoes retard the cooking and you want a soft, mushy dal.
You can use any split lentils to make this dal.
This dal cooks for 30 minutes under pressure. This means that you can make brown rice Pot-in-pot, but not white rice, right alongside the dal. Check out my youtube video on how to do pot in pot cooking and subscribe to my channel while there.
Download a printable here on the different types of dals.