Instant Pot Mixed Dal Recipe (Panchmel Dal)
This mixed lentil dal is hearty, comforting, and full of layered flavors from aromatic spices, onions, and tomatoes. Finished with ghee, kasuri methi, and a hint of tanginess from amchur, it has a rich yet balanced taste. Perfect to enjoy with rice or warm rotis.
Equipment
- 4qt Instant Pot
Ingredients
- 1 cup mixed dal I use 24 organic Mantra mixed dal. To use homemade dal mix, see quantities in notes
- 3 cup warm water or as needed for cooking + more for soaking
- 3 tablespoon mustard oil
- 1 tablespoon garlic finely chopped
- 2 green chillies chopped (hot), adjust quantity to taste
- ½ tablespoon fresh ginger finely chopped
- ½ cup onions small diced
- ½ cup fresh tomato small diced
Spices (Whole & Ground)
- 1 teaspoon cumin seeds
- 2 whole dried chillies or use ½ teaspoon red chilli pepper flakes
- ¼ teaspoon hing asafetida
- ½ teaspoon red chilli powder
- ¾ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon amchur powder (dry mango ppwder), or use lemon juice
To finish
- 1 tablespoon ghee
- lemon juice as per taste
- 2 tablespoon cilantro leaves finely chopped
Instructions
Wash & Soak The Dal
- Measure and add the mixed dal to a large bowl. Start by washing the mixed lentils thoroughly under running water until the water runs clear.
- Soak the lentils in fresh water for about 15 to 20 minutes (only) to help them cook faster and more evenly.
Soaking helps the lentils cook evenly and the lentils acquire a softer texture
Pressure Cook The Lentils
- Turn on the Instant Pot and press the sauté function. Set a timer for 20 minutes. For reference I use a 4qt instant pot.
- Add mustard oil to the steel insert and let it heat until it just begins to smoke lightly.
- Add cumin seeds, hing, whole dried red chili, ginger, garlic, and green chilies to the warm oil. Let them sizzle for about 10 to 12 seconds to release their aroma into the oil. Make sure they do not burn or brown too much.
- Next, add the onions and fry for 6 to 7 minutes until they turn golden brown. If the onions start browning too quickly, lower the heat slightly to prevent burning.
- Add ground spices to the browned onions along with about 2 tablespoons of water. Cook this mixture for about a minute to remove any raw spice flavor and deepen the taste.
- Stir in the chopped tomatoes and cook for 4 to 5 minutes until they soften. There’s no need to overcook or dry out the masala. Keep it slightly moist.
- Drain the soaked lentils and add them to the onion-tomato mixture.Sprinkle in salt and mix everything well. Stir and let this cook together for about 2 minutes to combine the flavors.
- Turn off the sauté mode.Add 2.5 to 3 cup water to fully cover the lentils. Make sure not to exceed the maximum fill line in the pot.
- Close the lid and pressure cook on high for 5 minutes. After cooking, allow the pressure to release naturally for about 8-10 minutes before opening the IP lid.
- Once open, add ghee, garam masala, amchur powder, and kasuri methi. Stir well and adjust the consistency by adding more water if desired.
- Turn the sauté mode back on and simmer for 3 to 4 minutes so the dal comes together smoothly.
- Turn off the Instant Pot and finish with freshly chopped cilantro. The dal should have a slightly creamy, flowing consistency that's not too thick and not watery.
- Serve mixed dal with hot steaming fluffy jeera flavored basmati rice and a side of dry sabzi.
Heating mustard oil to till ripples form removes its raw, pungent taste.
This step helps prevent the water from separating and improves the texture of dal.
Notes
For 1 cup homemade dal mix use the following quantities.
- ¼ cup arhar dal
- ¼ cup lal masoor dal
- ¼ cup yellow mung dal (split)
- 2 tablespoon urad dal chilka (split)
- 2 tablespoon chana dal
Tried this recipe?Let us know how it was!