Pressure Cooker Double Dhal
Experience the comforting warmth of **Pressure Cooker Double Dhal**, a hearty and flavorful Indian-inspired dish brimming with bold spices and nourishing ingredients. This recipe combines **red lentils (masoor dal)** and **yellow split pigeon peas (toor dal)** for a protein-packed, velvety stew that’s perfectly spiced with a fragrant blend of cumin, coriander, turmeric, and a hint of cayenne. Using a pressure cooker makes it quick and convenient, while sautéing aromatics like garlic, ginger, and green chili ensures maximum depth of flavor. Finished with a zesty splash of fresh lemon juice and vibrant cilantro, this dhal shines as a delightful vegetarian (or vegan!) main course. Serve it alongside fluffy rice, warm naan, or roti for a wholesome, soul-satisfying meal. Perfect for busy weeknights or meal prep, this one-pot wonder will become a go-to recipe in your kitchen.
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Recipe Information
Ingredients
- 0.5 cup red lentils (masoor dal)
- 0.5 cup yellow split pigeon peas (toor dal)
- 4 cups water
- 2 tablespoons ghee (or vegetable oil for vegan option)
- 1 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 small green chili, finely chopped
- 2 medium tomatoes, finely chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the red lentils (masoor dal) and yellow split pigeon peas (toor dal) thoroughly under cold water until the water runs clear. Set aside.
Turn on the pressure cooker to the sauté mode (or use a separate pan on medium heat) and heat the ghee or vegetable oil.
Once hot, add cumin seeds and mustard seeds. Stir until they begin to sizzle and pop, about 30 seconds.
Add the chopped onion and sauté until golden brown, around 5-7 minutes.
Stir in the minced garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.
Add the chopped tomatoes, turmeric powder, ground coriander, ground cumin, cayenne pepper, and salt. Cook until the tomatoes soften and the mixture resembles a thick paste, around 5 minutes.
Add the rinsed lentils and 4 cups of water to the pressure cooker. Stir to combine.
Secure the lid of the pressure cooker and set the cooker to high pressure. Cook for 10 minutes if using an electric pressure cooker, or for 4-5 whistles on a stovetop pressure cooker.
Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.
Open the lid and stir the dhal well. If the consistency is too thick, add a little water to adjust; if too thin, simmer for a few minutes on sauté mode.
Stir in lemon juice and chopped fresh cilantro. Adjust seasoning with additional salt, if necessary.
Serve hot with steamed rice, naan, or roti. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.4 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
