Instant Pot Yellow Split Pea Dhall

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 3 cups (750 ml) of water & add in 1 teaspoon vegetable oil.

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, the screen should display L0:00.

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.

Transfer the dhall into a bowl & set aside.

Peel & chop the onion.

Peel the garlic. These can be left whole or chopped into smaller pieces.

Rinse & chop the tomato.

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 vegetable oil. Add in the onions, thyme, curry leaves, dried chilies (broken in halves), jeera (cumin) seeds, mustard seeds & garlic.

Mix well & sauté until the onions are translucent.

Once the onions have become translucent, add in the turmeric powder & tomatoes.

Give it a stir.

Cover with a lid & allow the tomatoes to cook for ±5 minutes.

After ±5 minutes, pour in the cooked dhall.

Add in salt to taste & the fresh coriander (dhania).

Mix well.

The dhall should be of a thick consistency, Pour in ½ cup (150 ml) water or as much as required according to the consistency you prefer.

Give it a stir.

Cover with a lid & allow the flavours to infuse for 5 minutes.

Thereafter, give it a stir.

Press “CANCEL” on your Instant Pot, this will turn off the “SAUTÉ” mode.

Add in the butter.

Mix well.

Plate & garnish with freshly chopped coriander (dhania).

Serve this Instant Pot Yellow Split Pea Dhall as is or with some rice, bread, roti or biryani.