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Instant Pot pot-in-pot masoor dal and white basmati rice

Ingredients

Rice

  • 1 1/2 cups white basmati rice (about 315g)
  • 1 1/2 cups water (about 345g)

Masoor dal - base

  • 1 cup masoor dal (hulled, split red lentils)
  • 1/4 tsp ground turmeric
  • 2 cloves garlic, peeled and smashed with the side of a knife
  • 2 quarter-sized pieces of peeled fresh ginger
  • 3 cups water
  • 1 tsp salt

Masoor dal - tarka

  • 1 1/2 tbsp canola oil
  • 1 pinch asafetida
  • 1/2 tsp whole cumin seeds
  • 1/2 tsp whole brown mustard seeds
  • 1/2 small red onion, quartered and slivered
  • 2-3 dried red chilis optional, to taste

Instructions

  1. First prepare your rice. Look, I know it's a pain. Wash it anyway, it actually feels quite nice. Put your rice in a bowl, cover with water, swish your hand around. The water will turn milky white. Drain through a sieve (or daringly, use your hand like a sieve and try not to dump the rice out of the bowl). Repeat until the water is relatively clear. 

  2. Now, put your washed rice into your pot-in-pot. This should be a stainless steel Instant Pot safe vessel that will fit on top of a trivet and still allow you to safely seal up your Instant Pot. Add the 1 1/2 cups of water and set aside.

  3. Now prepare your dal. Put the masoor dal, turmeric, garlic cloves, ginger, and 3 cups of water into the Instant Pot stainless steel liner. Stir gently to combine. 

  4. Place a trivet that clears the top of the dal mixture into your Instant Pot, and put your rice bowl onto the trivet. The Instant Pot should be able to close and seal completely. 

  5. Set the Instant Pot for 10 minutes on manual. Allow for natural release; lentils splatter everywhere if you try to quick release. While this is cooking, get on with preparing the rest of your meal. Get your spices together for the tarka, prep a vegetable, some yogurt, maybe some kind of eggy goodness. Whatever will complete your meal. Or, put your feet up and eat bonbons for half an hour. There is nothing to be done.

  6. After the Instant Pot has signalled the cooking is done and the pressure is coming down, wait about five minutes, and then, begin to prepare your tarka. This is the flavor punch! Heat up the canola oil in a small, cast iron pan. 

  7. When it's very hot, toss in a pinch of asafetida, then the cumin and mustard seeds. When the mustard seeds start to pop (it should just take a few seconds), add in your chili peppers, if you are using them, then the slivered onion. Cook on high heat, stirring nearly constantly, for 5-7 minutes, until the onion is browned and crispy, but not burned.

  8. The Instant Pot should be ready to open while your tarka is finishing up. Open it, and *very carefully* remove the bowl of rice. Set the rice aside. Add the salt to the dal, stirring. When the tarka is done, carefully pour it all into the dal and then put the lid back on top, trapping the flavors.

  9. Fluff the rice while you wait. After a minute or two, re-open the Pot and stir the tarka into the dal. 

  10. Serve the dal ladeled over rice. It's very nice to sprinkle some fresh cilantro over the top if you have it. I often serve with another vegetable, an Indian-style omelette, plain yogurt, and various chutneys. Enjoy!