Lip-smacking aloo masoor dal, potato with red lentils made in Instant Pot! A perfect dal recipe that you can serve with rice, roti, and other Indian flatbread. Check out the detailed recipe with step-wise pictures.
Add the fresh ginger, garlic, cilantro stems, and green chili to a blender.
Pulse into a coarse mixture without adding any water and set it aside.
Rinse the masoor dal thoroughly and soak it in water for 10 minutes.
Pressure cooking the dal
Set the Instant Pot in saute mode and add the oil. When the display shows "HOT," add the shahi jeera, cinnamon stick, and bay leaf. Saute for 30 to 45 seconds, and add the onion and ground mix.
Saute until the onions turn soft and tender and the garlic's raw smell goes off.
Now add the tomatoes and ¼ cup of water. Scrape the bottom and ensure the masala paste is not sticking to the pan.
Turn off the Instant Pot. Drain the water from the masoor dal and add it to the tomato mix. Add salt, turmeric powder, and potatoes - No need to chop or peel the potatoes. You can add them whole.
Add 2 cups of water and mix well. Close the Instant pot. Pressure cook at manual/pressure cook mode for 8 minutes and release the pressure naturally.
Simmer the dal
Open the Instant Pot and mix well when the pressure is gone.
Carefully remove the potatoes and set them aside. Let the potatoes cool a bit and peel the skin. Mash them roughly.
Add the remaining ¼ cup of water to the dal and mix and mash the dal thoroughly.
Set the Instant Pot in saute mode. Add the mashed potatoes, crushed dried fenugreek leaves, and garam masala.
Mix and let the dal simmer for 5 to 7 minutes and turn off the heat.
Optionally, you can heat a tsp of oil, add ½ tsp of red chili powder, let it sizzle for 20 seconds, and add it to the dal.
Notes
Adjust the salt and spices to taste.
Adjust the water measure to your preference. The dal thickens as it cools down.
When reheating, add ½ cup of water and thin it down.
Instead of shahi jeera, you can also use cumin seeds, but there will be a slight taste change.