Instant Pot Broccoli Dal (Lentils)
This healthy and protein-rich nutritious Broccoli Dal or Broccoli Lentil curry is an easy healthy lentil soup that can be made in an Instant Pot, open-pot, or a Stove-top pressure cooker.
Servings: 4 Servings
Ingredients
- 1/2 Cup Split Pigeon Peas (Tur/Arhar) Dal
- 1 tablespoon Yellow Mung Dal
- 1/2 Cup Broccoli grated
- 1 large size Tomato grated/pureed
- 1 tablespoon Ghee (Clarified Butter) can be replaced by oil
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
- 1/4 teaspoon Red chilly powder Optional, I have not used it
- 1 Green Chilli chopped
- 1/8 teaspoon Asafoetida
- 1/4 teaspoon Cumin seeds
- coriander Chopped , for garnish
- 2-3 cups Water
Instructions
Prep Work
- Rinse and soak the dal in enough water for at least 30 minutes1/2 Cup Split Pigeon Peas (Tur/Arhar) Dal, 1 tablespoon Yellow Mung Dal
Stove-Top Pressure Cooker Method
- In a pressure cooker, add ghee.1 tablespoon Ghee (Clarified Butter)
- Once hot add the asafoetida and cumin seeds.1/8 teaspoon Asafoetida, 1/4 teaspoon Cumin seeds
- Once cumin seeds crackle add the tomato puree and grated Broccoli.1 large size Tomato, 1/4 teaspoon Cumin seeds, 1/2 Cup Broccoli
- Add the turmeric, coriander powder, green chilly, red chilly powder(if using), garam masala powder, salt, and let the masala cook for 2-3 minutes.1/4 teaspoon Turmeric powder, 1/2 teaspoon Coriander Powder, ½ teaspoon Garam Masala, 1/4 teaspoon Red chilly powder, 1 Green Chilli, Salt
- Once the masala is cooked, add the soaked dal.
- Add water and pressure cook it until done. (Depending on your pressure cooker settings – typically 3-4 whistles)2-3 cups Water
- Once done, switch off, and let the pressure release naturally before opening the pressure cooker.
Open Pot Method
- Follow the same steps above till the masala is cooked.
- Add water and let it simmer on medium to slow stirring in between.
- It is cooked when the dal easily mashes between your fingers.
Instant Pot Method
- Switch on the Instant Pot.
- Then add ghee and follow the same steps as mentioned in “Stove-Top Pressure Cooker Method“till the masala is cooked.
- Add water, and close the lid.
- Cancel the saute mode.
- Pressure cook it on high for 10 minutes, sealing position.
- Once the instant pot is done, let the pressure release naturally.
- Once the pin is dropped open the lid and serve.
- Garnish with coriander if required.coriander
- Serve it hot with Chapati or Rice.
Notes
- Standard US-size cups and spoons are used. 1 Cup = 235 ml, 1 tablespoon=15 ml, teaspoon=5ml.
- One can skip the soaking step, but I recommend soaking dals and pulses before cooking.
- I soak my dal in Luke warm water as I live in a cold country and it helps the dal to soften soon.
- Natural or rock form asafoetida which I use is gluten-free but store-brought powder form have wheat flour in it. So if you are gluten-intolerant, skip the asafoetida
- There are 2 ways of doing this, either you can cook the dal first and then add the tadka, or the second way is to make the tadka, add the dal, and then cook all along.
- Read above for substitutions.