INSTANT POT YELLOW SPLIT PEA DHALL

---

This Indian Recipe Serves 2-3

---

 

Instant Pot Yellow Split Pea Dhall, is the most easiest way of preparing this dish. Usually on the stove-top, pea dhall can take up to 2-4 hours to boil, whereas in the Instant Pot, it literally takes only 30 minutes to boil.

This dish, in some cases spelled dahl or dhal, & also known to many South Africans as Doll or Dholl, is a staple of Indian veggie lover cooking. This simple recipe is an essential for vegetarians & vegans.

 

Instant Pot Yellow Split Pea Dhall Ingredients:

Pressure Cooking Dhall:

• 1 cup yellow pea dhall
• 2 ½ cups (600 ml) water
• 1 teaspoon turmeric powder
• 1 teaspoon cooking oil

Braising Dhall:

• 1 small onion, chopped
• Salt to taste
• 2 garlic cloves
• 1 tablespoon butter
• 3 dried chilies
• ½ teaspoon turmeric powder
• 1 teaspoon mustard seeds
• ½ cup chopped dhania (coriander) plus a little for garnishing
• 1 sprig curry leaves
• 1 small tomato
• 2 tablespoons cooking oil
• 1 sprig thyme
• 1 teaspoon jeera seeds (cumin seeds)
• ½ cup (150 ml) water

Method:

1. Plug in your Instant Pot, the display should read “OFF”.
2. 
3. Add the Yellow Split Pea Dhall to a bowl.
4. 
5. Sift through the dried dhall to remove stones or blemished pieces.
6. 
7. Rinse about 4 times until the water runs clear.
8. 
9. Add the dhall to the Instant Pot.
10. 
11. Pour in the 2 ½ cups (600 ml) of water.
12. 
13. Add in the teaspoon of cooking oil & the teaspoon of turmeric powder.
14. 
15. Give it a quick stir.
16. 
17. Secure the lid on the Instant Pot.
18. 
19. Turn the anti-blockage vent (steam release handle) to “SEALING”.
20. 
21. Press the “Pressure Cook” button. Press the button again to set the pressure level to “MORE” on the display. Next, use the “- or +” buttons & set the cooking time to 00:30 (30 minutes).
22. 
23. The Instant Pot should display “ON” until the pressure builds up. Once the pressure builds up, the “float valve” will pop up – when it pops up, do not attempt to open the lid! Thereafter, the 30 minute timer will count down on the screen.
24. 
25. After the 30 minutes are over. Press “CANCEL” on your Instant Pot.
26. 
27. Turn the anti-blockage vent (steam release handle) to “VENTING” & allow the steam to release. Once the “float valve” sinks in, it is safe to open the lid.
28. 
29. The dhall should be soft & creamy.
30. 
31. Give it a stir.
32. 
33. Empty out the dhall into a bowl & set aside.
34. 
35. Rinse out you inner stainless steel pot & have it ready for the next steps.
36. Peel & chop the onion.
37. 
38. Rinse & chop the tomato.
39. 
40. Peel & chop the garlic.
41. 
42. Press the “SAUTÉ” button the Instant Pot. Press on it again until the heat level is at “NORMAL”. The display should pre-select to 00:30, but it is fine at whichever time because it may be canceled whenever you are done sautéing.
43. 
44. Next, pour in the 2 tablespoons of cooking oil. Add in the onions, thyme, curry leaves, dried chilies (broken in halves), jeera (cumin) seeds, mustard seeds & garlic.
45. 
46. Mix well. Sauté until onions are translucent.
47. 
48. Add in the turmeric powder.
49. 
50. Give it a stir.
51. 
52. Add in the tomatoes. At this point you can allow the tomatoes to simmer until cooked & then pour in the soft dhall, but I wanted all the ingredients to infuse together so I skipped the simmering of the tomatoes.
53. 
54. Pour in the soft & creamy dhall.
55. 
56. Add in salt to taste & the fresh dhania (coriander).
57. 
58. Mix well.
59. 
60. The dhall should be of a thick consistency, Pour in ½ cup (150 ml) water.
61. 
62. Add in the butter.
63. 
64. Press “CANCEL” on your Instant Pot, this will turn off the “SAUTÉ” mode.
65. 
66. Secure the lid on the Instant Pot.
67. 
68. Turn the anti-blockage vent (steam release handle) to “SEALING”.
69. 
70. Press the “Pressure Cook” button. Press the button again to set the pressure level to “MORE” on the display. Next, use the “- or +” buttons & set the cooking time to 00:05 (5 minutes).
71. 
72. The Instant Pot should display “ON” until the pressure builds up. Once the pressure builds up, the “float valve” will pop up – when it pops up, do not attempt to open the lid! Thereafter, the 30 minute timer will count down on the screen.
73. 
74. After the 5 minutes are over. Press “CANCEL” on your Instant Pot.
75. 
76. Turn the anti-blockage vent (steam release handle) to “VENTING” & allow the steam to release. Once the “float valve” sinks in, it is safe to open the lid.
77. 
78. The dhall should give off an amazing aroma & everything should be well infused.
79. 
80. Mix well.
81. 
82. Empty out into a serving bowl & garnish with dhania (coriander).
83. 
84. 
85. Serve this Instant Pot Yellow Split Pea Dhall as is or with a side.
86. 
87.