Name: White Urad Dal – Instant Pot Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 cup White urad dal (split and skinned black lentils); ½ teaspoon Turmeric powder; 1 teaspoon Coriander powder; 1 teaspoon Grated ginger; 2 teaspoons Salt; 4 cups Water; 3 tablespoons Ghee; ¼ teaspoon Asafoetida (hing); 1 teaspoon Cumin seeds; 2-3 Dry red chilies; ½ cup Chopped onions; 1 teaspoon Kashmiri red chili powder; 1 tablespoon Lime juice; 2 tablespoons Chopped cilantro (fresh coriander leaves)

Ready in

75 mins

Cuisine

Indian · North Indian

Prep Time

45 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~350 kcal

Recipe by Whiskaffair on YouTube

Recipe Summary

A comforting and flavorful Indian lentil dish made with split and skinned black lentils, cooked in an Instant Pot, and finished with a rich tempering of spices and onions. This recipe offers a simple yet delicious way to prepare a classic dal, perfect for a wholesome meal.

Adjust servings

Tap an ingredient to mark it ready0 of 14 ready

All Ingredients - To Cook the Dal

White urad dal (split and skinned black lentils) 1 cup
Turmeric powder ½ teaspoon
Coriander powder 1 teaspoon
Grated ginger 1 teaspoon
Salt 2 teaspoons
Water 4 cups

All Ingredients - For the Tempering

Ghee 3 tablespoons
Asafoetida (hing) ¼ teaspoon
Cumin seeds 1 teaspoon
Dry red chilies 2-3
Chopped onions ½ cup
Kashmiri red chili powder 1 teaspoon
Lime juice 1 tablespoon
Chopped cilantro (fresh coriander leaves) 2 tablespoons

Tools You'll Need

Pressure cooker
Pan
Ladle

Don't have an ingredient? Try these swaps

No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

⚠ Contains Allergens

Dairy

Step-by-Step Instructions

Step 1: Rinse and Soak Dal

Rinse 1 cup of white urad dal with water and soak it in 3-4 cups of water for .

Step 2: Prepare Dal for Cooking

Drain the soaked dal and add it to an instant pot. Add ½ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon grated ginger, 2 teaspoons salt, and 4 cups of water. Stir to combine all ingredients.

Step 3: Pressure Cook the Dal

Close the lid of the instant pot, set the valve to the sealing position. Press the PRESSURE COOK button and set the timer to at high pressure.

Step 4: Natural Pressure Release

Once the timer goes off, let the pressure release naturally for .

Step 5: Manual Pressure Release & Open

Release the remaining pressure manually by moving the valve to the venting position. Carefully open the lid.

Step 6: Mash the Dal

Mash the dal using the back of a ladle until it reaches your desired consistency. Add some more water if the dal is too thick for your liking. Check for salt and add more if needed.

Step 7: Prepare Tempering - Heat Ghee

Heat 3 tablespoons of ghee in a small pan over medium-high heat.

Step 8: Add Spices

Once the ghee is hot, add ¼ teaspoon asafoetida (hing) and 1 teaspoon cumin seeds. Let them crackle for .

Step 9: Add Chilies and Onions

Add 2-3 dry red chilies and ½ cup chopped onions. Cook until the onions turn golden brown, stirring frequently.

Step 10: Add Chili Powder

Add 1 teaspoon Kashmiri red chili powder to the pan and mix well with the onion mixture.

Step 11: Combine Tempering with Dal

Immediately add the prepared tempering (tadka) to the cooked dal in the instant pot and mix well to combine.

Step 12: Finish with Lime and Cilantro

Add 1 tablespoon lime juice and 2 tablespoons chopped cilantro to the dal. Mix well.

Step 13: Serve

Serve the White Urad Dal hot.

Pro Tips

• I made this recipe in my 3-quart instant pot (or a 3-liter traditional pressure cooker). If you want to scale it up, then use a larger-size instant pot or stovetop cooker. The time of cooking will remain the same.

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