This produces an excellent, restaurant quality dal. I double the recipe below and had plenty to freeze for later consumption.



  • 1 tablespoon of oil
  • 2 tsp cumin seeds
  • 2 chili peppers (sliced lengthways)
  • 0.5 tsp Asafoetida
  • 6 Garlic loved (minced)
  • 1 large onion diced
  • 2 tomatoes diced
  • 350g Toor dal (washed until water runs clean)
  • 1.5l water
  • 0.5 tsp Turmeric
  • 1 tsp coriander powder
  • 1 tsp chili powder
  • salt to taste
  1. Saute cumin seeds until they start turning brown and release their smell
  2. Saute onion, chili’s, asafoetida, garlic and onion until onion is browning
  3. Add tomatoes and the rest of the spices and saute for another 2 minutes or so
  4. Add the dal and the water and give it a good stir
  5. Set instant pot to pressure cooker 5 minutes and leave it for a further 5 minutes before manually releasing the pressure.
  6. Serve!