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Savory Rhubarb Dal with a garnish of coriander and red chili powder served in a white bowl with grey lining and seen in the background is rhubarb

Instant Pot Savory Rhubarb Dal

Instant Pot Savory Rhubarb Dal is a one pot lentil curry with tart rhubarb flavor and crisp texture to make a flavorful and delicious dal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Soaking Time: 30 minutes
Servings: 6

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 minutes
    2 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/oil
    1 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-Intolerant
    ¼ 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 Water
    2 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)