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:
- Plug in your Instant Pot, the display should read “OFF”.
- Add the Yellow Split Pea Dhall to a bowl.
- Sift through the dried dhall to remove stones or blemished pieces.
- Rinse about 4 times until the water runs clear.
- Add the dhall to the Instant Pot.
- Pour in the 2 ½ cups (600 ml) of water.
- Add in the teaspoon of cooking oil & the teaspoon of turmeric powder.
- Give it a quick stir.
- Secure the lid on the Instant Pot.
- Turn the anti-blockage vent (steam release handle) to “SEALING”.
- 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).
- 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.
- After the 30 minutes are over. Press “CANCEL” on your Instant Pot.
- 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.
- The dhall should be soft & creamy.
- Give it a stir.
- Empty out the dhall into a bowl & set aside.
- Rinse out you inner stainless steel pot & have it ready for the next steps.
- Peel & chop the onion.
- Rinse & chop the tomato.
- Peel & chop the garlic.
- 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.
- 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.
- Mix well. Sauté until onions are translucent.
- Add in the turmeric powder.
- Give it a stir.
- 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.
- Pour in the soft & creamy dhall.
- Add in salt to taste & the fresh dhania (coriander).
- Mix well.
- The dhall should be of a thick consistency, Pour in ½ cup (150 ml) water.
- Add in the butter.
- Press “CANCEL” on your Instant Pot, this will turn off the “SAUTÉ” mode.
- Secure the lid on the Instant Pot.
- Turn the anti-blockage vent (steam release handle) to “SEALING”.
- 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).
- 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.
- After the 5 minutes are over. Press “CANCEL” on your Instant Pot.
- 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.
- The dhall should give off an amazing aroma & everything should be well infused.
- Mix well.
- Empty out into a serving bowl & garnish with dhania (coriander).
- Serve this Instant Pot Yellow Split Pea Dhall as is or with a side.