toor dal in instant pot

Name: Toor Dal in Instant Pot
Cuisine: Indian
Ingredients: 2 cup(s) toor dal (yellow split pea/ split yellow pidgeon pea); 1-2 onions, chopped; 4 swiss chard, stalks & leaves, chopped; 2 tablespoon(s) fresh garlic (puree, minced or pressed is fine); 1 inch piece fresh ginger, sliced; 1 indian bay leaf (tej patta, cinnamomum tamala); 1 teaspoon(s) nigella seeds, whole; 1 teaspoon(s) mustard seed, whole; 2 teaspoon(s) ground coriander seed; 1/2 teaspoon(s) cayenne; 1-2 teaspoon(s) turmeric; 1 1/2 teaspoon(s) salt; 2 tablespoon(s) chopped cilantro leaves; 1 can(s) (400 ml) coconut cream or coconut milk; 2 1/3 cup(s) water

5 Pinches 1 Photo

C C

Seattle, WA

Updated on Mar 28, 2022

Toor dal dishes can be ultimate hearty yet healthy comfort food that’s easy to keep ready waiting for people to dish up a warm bowl of. This is one of my very favorite versions. So flavorful! After experimenting with my favorite spices, this is the version my family & I want to have over & over.

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Bowl filled with golden yellow colored Toor Dal dish, topped with cucumber slices on the side, and a bit of chutney.

prep time

cook time

method Pressure Cooker/Instant Pot

yield

Ingredients

2 cups toor dal (yellow split pea/ split yellow pidgeon pea)
1-2 onions, chopped
4 swiss chard, stalks & leaves, chopped
2 tablespoons fresh garlic (puree, minced or pressed is fine)
1 inch piece fresh ginger, sliced
1 indian bay leaf (tej patta, cinnamomum tamala)
1 teaspoon nigella seeds, whole
1 teaspoon mustard seed, whole
2 teaspoons ground coriander seed
1/2 teaspoon cayenne
1-2 teaspoon turmeric
1 1/2 teaspoons salt
2 tablespoons chopped cilantro leaves
1 can (400 ml) coconut cream or coconut milk
2 1/3 cups water

How To Make toor dal in instant pot

Step 1

Substitutions note: You may skip the Indian bay leaf (it has a mild cinnamon-like aroma), nigella seed & mustard seed if necessary. You may replace the nigella seed with cumin (whole or ground), if that’s what you have. It will be different, but still tasty. If you are avoiding seeds and nightshades, leave out cumin, nigella, coriander seed, mustard seed, and cayenne. Try adding a ceylon cinnamon stick, a few whole cloves or a pinch of ground clove, maybe a bit of mace, and some freshly minced galangal root sprinkled on top for a floral peppery kick. In other words, feel free to experiment around with spices you *can* have, with this dish. You are welcome to omit the Swiss chard or add other similar veggies. It’s a lovely, healthy addition to the dish, though.

Step 2

[EDIT: I have since learned the toor dal is NOT SCD legal, unfortunately! I before had included suggestions about soaking to make it SCD legal, but that information was wrong. Toor dal is not an SCD legal lentil.] Optional step: Dry pan toast the yellow split peas over medium-high heat, stirring constantly for 3 minutes, or until fragrant. (This is a step I learned from the chef Mulunesh Belay’s wonderful cook book: Ethiopian Feast.)
Step 3

Transfer split peas to a colander & rinse well, checking for any stones or debris.
Step 4

Add some olive oil to the instant pot, and then sauté onions and Swiss chard on sauté mode for a bit. Add the spices, letting them heat in some olive oil for a bit. Then add coconut cream, water & yellow split peas.
Step 5

Cook on high pressure 4 minutes, with a quick manual pressure release once done.
Step 6

Delicious served with cucumbers and chutney. Mixed nuts may be sprinkled on top, if desired. Other options for those not on restricted diets, are naan bread, rice, yogurt sauce, etc.
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