Instant Pot Dal Bukhara
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Soak time
8 hrs
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Total Time
9 hrs 10 mins
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Servings
6
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Calories
142 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Dal Bukhara
Description
This recipe uses whole urad dal soaked for several hours, then pressure cooked in an Instant Pot with water and spices including turmeric, cumin, smoked paprika, garam masala, asafoetida, and fenugreek. Tomato purée is added before sautéing to develop flavor. Non-dairy cream and vegan butter enrich the dal, with some lentils mashed partially to create a creamy consistency.
The dal exhibits a smooth, thick texture with complex layers of spice balanced by creamy elements, and a gentle smoky note from paprika. Cooking in the Instant Pot accelerates the tenderization process while keeping flavors intact.
Serve the dal hot with rice or flatbreads as part of an Indian-inspired meal. It pairs well with vegetable sides or pickles to balance richness.
Notes advise that onion and garlic are omitted here but can be added in the initial sauté for additional flavor. Different lentils require adjusted cooking times. The recipe mentions alternatives for some spices and methods for stovetop pressure cooking. The dal stores and reheats well, and variations include an oil-free option by omitting butter and oil.
Ingredients
For the dal:
- 1 cup urad dal black gram lentils/black matpe beans), soaked overnight or atleast 4 hours. You can also use mung beans instead, see recipe notes for other lentil cooking time, whole
- 2 1/2 cups water
- 1/4 teaspoon Turmeric
- 1/2 teaspoon cumin seeds preferably toasted, crushed
- 1 inch ginger minced
- 1 teaspoon smoked paprika or Kashmiri chili powder
- 1 teaspoon garam masala use less or more to preference
- 1/8 teaspoon asafoetida see recipe notes for substitutes, or hing
- 1/2 teaspoon fenugreek leaves kasoori methi, dried
- 1/4 teaspoon salt
- 1/4 cup tomato puree
For adding later:
- 3/4 cup tomato puree or unseasoned tomato sauce/passata, canned
- 1/2 teaspoon salt
- 1/2 teaspoon fenugreek leaves dried
- 1 tablespoon vegan butter
- 1/4-1/2 teaspoon smoked paprika (see notes for other smoky options)
- 1/4 cup non-dairy cream use coconut cream or coconut yogurt for Nutfree, such as cashew cream or non dairy yogurt
Instructions
- Oil the instant pot in the bottom because some pots can heat up unevenly and the lentils might stick.
- Then add all of the dal ingredients to the pot and mix well. Close the lid and pressure cook at bean mode at high pressure for 50 minutes or pressure cook at pressure cook mode at 50 minutes.
- Let the pressure release naturally then open the lid. Add in the tomato puree, salt, fenugreek leaves, optional smoked paprika and butter and mix well.
- Start saute and keep cooking until the mixture comes to a boil. Then add in the non-dairy cream or yogurt and mix in.
- Let it simmer for another minute. Mash some of the beans using your spatula. Mash them between the spatula and the side of the pot. Taste and adjust salt and flavor switch off the saute.
- If the consistency is not thick enough then you can saute for a few more minutes. Usually, this dal gets really thick after sitting so you want to keep a little bit of liquid in the dal. Or if you want it to be thinner, you can add some water or non-dairy milk and continue sauteing to bring it to a boil.
- Then remove the inner pot from the instant pot so that the dal doesn't stick to the bottom plate which is going to stay hot even after you switched off the saute.
- Serve it topped with some more non-dairy cream and cilantro and pepperflakes. A dash of lemon juice also goes well with the dal. Serve with roti, Naan, flatbread (regular or glutenfree) or rice or even garlic bread.
- Storage: Store refrigerated for upto 3 days. Freeze for upto 2 months.
Notes
- Onion and garlic can be added at the beginning by sautéing before pressure cooking the lentils.
- Adjust cooking times for different lentils: brown or green lentils 25 minutes, mung beans 40 minutes, small beans 40 minutes, split urad dal 11 minutes.
- Omit oil and butter for an oil-free version.
- Use toasted, crushed cumin seeds for more aroma, or ground cumin as a substitute.
- Stovetop pressure cooking is possible by cooking lentils with 3-4 cups water for about 1 hour until tender, then adding remaining ingredients.
- Use canned tomato purée for convenience or thicken fresh puréed tomatoes before adding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 330mg | 14% |
| Potassium | 226mg | 5% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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