Looking for ways to add Rhubarb in savory recipes? Then try this Instant Pot Savoury Rhubarb Dal or Rhubarb Lentil Curry, where rhubarb imparts its tart flavor and crisp texture and elevates the taste of the dal.
This Spicy and flavourful Rhubarb dal is made with simple ingredients that are available in any Indian Kitchen pantry or I would say in the pantry.
Few Dal Recipes
I typically make my dal simple like in this Masoor Dal or Brown Lentils or Kali Masoor ki Dal or Chaar dal (Curry made with 4 different lentils), where a simple tempering is done. Most of the time times I sneak in some veggies or make masala dal like in this Kale Toor Dal, Zucchini Tomato Dal, or this Broccoli Toor dal
The last few years I have been adding Rhubarb when in season to make this Savoury Rhubarb Dal or Savoury Rhubarb and Lentil curry. Yes, Rhubarb is known to be used mostly in sweets or desserts, but it is good in savory recipes too.
Savory and Sweet Rhubarb Recipes
I like to make my most delicious Sweet and Spicy Rhubarb Chutney which goes well with almost all kinds of bread or pair it with another rhubarb recipe, like this Rhubarb Strawberry Spiced Sourdough Bread. And if you want to go overboard on Rhubarb and make it a complete meal add some Celery Rhubarb Pico de Gallo.
How does the Rhubarb Dal taste
Do not worry. It will not taste tart or sour as the taste of Rhubarb is generally. Rhubarb mashes into the dal so evenly that you will not notice the pieces too, if you cut or cook it properly. Rhubarb softens down when cooked and its tart taste also mellows down.
No Tomato Dal
Typically we cook dal in tomato or add lemon to add the sour taste. Rhubarb helps elevate that taste. Hence tomato or lemon is not needed
Dietary recommendations
This dal is vegan as I am using oil for the tempering. It is gluten-free too if you are using gluten-free asafoetida or skip it completely if gluten intolerant. (Read my notes in the recipe card on gluten-free asafoetida)
Recipe process of Instant Pot Savoury Rhubarb Dal
In this Dal, I have used my homegrown leek, which can be skipped or replaced with onion. Then a simple tempering of basic spices in ghee or oil. Leek, ginger, and garlic are cooked in the oil. Later on, rhubarb and dal are added and cooked. That’s it, the dal is ready in 10-15 minutes of pressure cooking time.
Instant Pot Savory Rhubarb Dal
Equipment
- Chopping Board
Ingredients
- ½ Cup Yellow Split Pigeon Pea – Toor Dal – Any lentil can be used read above for substitutions
- 2 Leek stem – 1/2 cup chopped
- Salt
- 2 cups Water for soaking
- 1 tablespoon Oil Non Vegans can use Ghee/Clarified Butter
- ¼ teaspoon Asafoetida Hing ** See Notes
- 1 teaspoon Cumin Seeds
- 1 tablespoon Coriander Powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Red chili powder as per taste
- 2-3 Green Chilli chopped
- 2-3 small size garlic cloves chopped/grated
- ¼ inch ginger chopped/grated
- 1 Rhubarb Stalk ½ Cup – chopped
- 2 Cups Water
Instructions
Pre-work
- Clean and rinse the dal.½ Cup Yellow Split Pigeon Pea
- Soak it in 2 cups of water for at least 30 minutes2 cups Water
- After 30 minutes discard the water and rinse the dal one more time.
Cooking Dal in Instant Pot Method
- Switch on the Instant Pot on saute mode for 12 minutes.
- In the Inner vessel of the Instant Pot add ghee/oil1 tablespoon Oil
- Once hot add the cumin seeds and let it splutter.1 teaspoon Cumin Seeds
- If using Asafotedia add it now. (Please check notes for Gluten-Intolerant¼ teaspoon Asafoetida
- Now add green chili, garlic, and ginger, and saute for a few seconds.2-3 Green Chilli, 2-3 small size garlic cloves, ¼ inch ginger
- Add in the chopped leek and saute until translucent.2 Leek stem
- Once done add the rhubarb pieces and cook for 1-2 minutes.1 Rhubarb Stalk
- Add toor dal and mix everything.½ Cup Yellow Split Pigeon Pea
- Add red chili powder, turmeric powder, coriander powder, salt and mix everything.Salt, 1 tablespoon Coriander Powder, ½ teaspoon Red chili powder, ½ teaspoon Turmeric powder
- Add 2 Cup Water2 Cups Water
- Cancel the saute mode and close the lid on the Sealing position.
- Switch on the Instant Pot in pressure cooker mode for 15 minutes.
- Once done, let the pressure release naturally.
- Once the pin has dropped and pressure is released naturally open the lid.
- Mix everything, adjust consistency and serve.
Cooking Dal in Pressure Cooker Method or open pot
- In a pressure cooker or open pot add ghee/oil
- Once hot add the cumin seeds and let it splutter.
- If using Asafotedia add it now. (Please check notes for Gluten-Intolerant
- Now add green chili, garlic, and ginger, and saute for a few seconds.
- Add in the chopped leek and saute until translucent.
- Once done add the rhubarb pieces and cook for 1-2 minutes.
- Add toor dal and mix everything.
- Add red chili powder, coriander powder, salt and mix everything.
- Add 2-3 Cup Water
- Pressure cook for 3-4 whistles (depending on your cooker settings) until done.
- Once done, let the pressure release naturally.
- If using a heavy bottom pan, let it cook on slow to medium until the dal is done.
Notes
- Standard US US-size cups and spoons used. 1 teaspoon = 5ml, 1 cup = 235ml
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten-intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.
Subscribe to my email list to get the new recipes straight into your mailbox.