Jump to RecipeEver since I bought the Instant Pot (IP),I have had to change my style of cooking and am always learning new things about the IP.   The Instant Pot(IP) is a pressure cooker but can also be used as a slow cooker. rice cooker, sauté/browning, yoghurt maker and steamer.  I made this mung dall and rice today and couldn’t believe that it got cooked in 8 minutes.

If you do not have the Instant Pot – Follow this recipe for the Mug Dall  and this recipe for saffron rice. 

Ingredients for 4 servings of dall:

• One  cup Mung dall
• 0ne cups of passata
• 1 tsp salt
• 1 tsp tumeric
• 1 tsp chili powder
• 1-2 green chilies – chopped (use less if you are not keen on hot food)
• 2 tsps brown sugar or jaggery or sugar substitute
• 1 tbls lemon juice.
• 1 tsp garlic paste
• 1 tsp ginger paste
• small bunch of coriander
• 2 tablespoons sunflower oil
• 1 teaspoon dried mustard seeds
• 1 or 2 pieces of  cinnamon (optional)
• pinch of  asafoetida (optional)

Ingredients for the Saffron rice

• 1 cups basmati rice
• 1 heaped teaspoon butter or butter substitute for vegans
• 1 tsp salt
• 10-12 strands Saffron

Method for the Dall and rice 

1.  Wash and soak the rice with salt, saffron and butter added to it.  For one cup of rice, you need 2 cups of water. Soak this in a container that will fit inside the Instant Pot.

2.  Wash and soak the mug dall for an hour.

3.  Switch the IP to saute mode and add 2 tablespoons of oil, the mustard seeds,  dried chili and cinnamon stick allow this to cook until the mustard seeds stops popping.

4.  Remove the water from the dall  by using a sieve.   Once the mustard seeds and cloves stop popping, add the mung dall to the oil. Stir the mung dall and add two cups of hot water to stop the dall from sticking to the bottom.  Add the salt, turmeric, chili powder, ginger and green chilies and stir.  Add in the sugar or sugar substitute.

5..Add the passata .

6.  Using the rack provided in the IP, stack the saucepan with the rice over the dall and cover it.  Switch off Saute mode. Switch to manual mode and cook for 8 minutes.  Once cooked, allow the pressure to cool and check what you have cooked.   Remove the rice container and add the lemon juice to the dall. Garnish with coriander and serve hot dall with rice.

Whilst the IP is cooking your dall and rice, you have time to set the table and prepare the chappatis and  raita . Do let me know if you tried this recipe.

Print Recipe

Mung Dall and Basmati Rice in Instant Pot

Ever since I bought the Instant Pot (IP),I have had to change my style of cooking and am always learning new things about the IP.   The Instant Pot(IP) is a pressure cooker but can also be used as a slow cooker. rice cooker, sauté/browning, yoghurt maker and steamer.  I made this mung dall and rice today and couldn’t believe that it got cooked in 8 minutes.

If you do not have the Instant Pot – Follow this recipe for the Mug Dall  and this recipe for saffron rice. 

Course: Main Course

Cuisine: Indian

Keyword: dall, Indian food, instant pot, rice

Author: Mina Joshi

Ingredients

• 1 cup Mung dall (dehusked)
  
  
• 1 cup passata
• 1 tsp salt
• 1 tsp tumeric
• 1 tsp chili powder
• 1-2 green chilies – chopped (use less if you are not keen on hot food)
• 2 tsp brown sugar or jaggery or sugar substitute
• 1 tbls lemon juice.
• 1 tbls garlic paste
• 1 tsp ginger paste)
• small bunch of coriander
• 2 tbls sunflower oil
• 1 tsp dried mustard seeds
• 1-2 pieces of  cinnamon (optional)
• pinch of  asafoetida (optional)

Ingredients for the Saffron rice

• 1 cup basmati rice
  
  
  
• 1 tsp butter or butter substitute for vegans
• 1 tsp
  salt
• 10-12
  strands saffron

Instructions

• Wash and soak the rice with salt, saffron and butter added to it.  for one cup of rice, you need 2 cups of water. Soak this in a container that will fit inside the Instant Pot.
  
  

  
  
  
• Wash and soak the mug dall for an hour
• Switch the IP to saute mode and add 2 tablespoons of oil, the mustard seeds,  dried chili and cinnamon stick allow this to cook until the mustard seeds stops popping.
• Once the mustard seeds and cloves stop popping, add the mung dall to the oil. Stir the mung dall and add two cups of hot water to stop the dall from sticking to the bottom.  Add the salt, turmeric, chili powder, ginger and green chilies and stir.  Add in the sugar or sugar substitute.

  
  
  
  
• .Add the passata .
  
  
• Using the rack provided in the IP, stack the saucepan with the rice over the dall and cover it.  Switch off Saute mode. Switch to manual mode and cook for 8 minutes.  Once cooked, allow the pressure to cool and check what you have cooked.   Remove the rice container and add the lemon juice to the dall. Garnish with coriander and serve hot dall with rice.
  
  

  
  
  
  

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