This Yellow Dal recipe is a cozy and satisfying Instant Pot vegetarian recipe. A family favourite where we mix up the dal, rice, and yogurt for a nourishing and fulfilling meal.
We have a few vegetarian dishes we adore and use on repeat for a reprise from the daily regular meat proteins and this Instant Pot Dal is definitely one of those dishes. A few spices and onion give the dish so much flavour that our entire family loves.
As far as instant pot vegetarian recipes go, this one is at the top of our list for a cozy and satisfying meal.
I always serve this Instant Pot Dal with rice. I still use my rice cooker as I only have one Instant Pot – I’m 100% not into washing it and then making something else in it. Stove top, instant pot, or rice cooker … any way the rice gets made still results in a delicious meal. My rice cooker is ancient and is one of the very inexpensive kinds that don’t have a lot of options. BUT, it’s small, making it easy to store (especially when we’re storing what feels like tons of kitchen appliances these days).
If rice runs out and I make Instant Pot Dal then I usually serve the Dal with naan bread. And yes, pantry staples often go not replenished around here because there are too many actual important things to be concerned about.
I switch up the vegetables every time I make this Instant Pot vegetarian recipe, although crispy cauliflower usually ranks high for us since it goes so well with the dal, rice, and yogurt.
What to serve with Dal (dahl, daal, etc.):
- Crispy Cauliflower (20-25 min at 425° F after tossing in 2 tbsp of olive oil and salt & pepper)
- Kid-approved Salad
- Sweet Bell Pepper Salad
- Yogurt Sauce (2 cups thick Greek yogurt with finely chopped cucumber, lemon juice, grated 1/2 garlic clove, and salt & pepper)
- Naan bread or flat bread
Inspiring Instant Pot Vegetarian Recipes:
- Instant Pot Mushroom Stew
- Instant Pot Mac and Cheese with Lentils
- Instant Pot Lentil Chili
- Instant Pot Chana Masala
- Instant Pot Lentil Tacos
This Yellow Dal recipe is a cozy and satisfying Instant Pot vegetarian recipe. A family favourite meatless Monday meal that is comforting and nourishing.
- 2 cups yellow split peas, rinsed thoroughly (swished about in a large bowl of water 5-8 times until water is clear)
- 2 tsp vegetable oil (avocado, grapeseed, or canola)
- 1 medium yellow cooking onion, finely sliced
- 2 cloves garlic, minced
- 2 tsp grated fresh ginger
- 2 tsp whole cumin seeds
- 1 tsp dried turmeric
- 400 mL coconut milk (full-fat or light is fine)
- 800 mL cold water
Set Instant Pot to Saute. Once HOT appears on the IP add oil and onion. Cook for 2 minutes until starting to soften. Add garlic, ginger, cumin seeds, and turmeric, cooking and stirring for 2-3 minutes until fragrant.
Add split peas, coconut milk, and water to IP, closed lid with valve set to sealed and set IP to HIGH pressure cook (or manual) for 4 minutes.
Once valve is depressed, carefully use the quick release valve and allow steam to escape. Carefully open lid, stir dal and serve with rice, naan bread, and desired vegetables.