Pressure Cooker Dal

Easy Pressure Cooker Dal infused with Peanuts


Easy Pressure Cooker Dal with Infused Peanuts is my go-to everyday Dal that I make within 10 minutes. It’s delicious, healthy and full of protein. It’s a family pleaser and one recipe that I make to have a simple meal without any fuss.

Toor Dal

Dal is a ubiquitous dish that every household in India makes. The varies of dried lentils and pulses used is quite astonishing. And every household makes it differently. You will often hear, “My mom’s dal is amazing”. It is a recipe that is handed down through generations quite unconsciously. North of India uses Amchur powder (dried Mango powder) and Garam Masala a lot. South of India uses Coconut to sweeten the dal. The region of Rajasthan uses cloves and anardhana powder (dried and powdered pomegranate powder). However you make it, it remains a favorite amongst everyone, including for people outside India.

I love Toor Dal, called Split Pigeon Peas in English, Tur in Marathi, Kandhi Pappu in Telugu, Thuvara Parippa in Kerala, Thuvaram Paruppu in Tamil Nadu, and Togari Bele in Kannada. And Toor Dal dishes are not only popular in India but also in the Caribbean, Bahamas, Thailand and many parts of Africa and Latin America.

My Recipe

My easy pressure cooker dal is a recipe that has been modified over generations and is a mix of cultures from my travels all over India. It is cooked with tomatoes and peanuts to infuse flavor quickly for those busy weekdays. I make rice in one vessel/pressure cooker and dal is getting done in another. Meanwhile, I quickly make a green beans stir fry. And my nutritious, healthy, scrumptious dinner is ready all within 30 minutes. If I am particularly in a hurry or just plain lazy, I add the green beans to the dal, before cooking and now it’s one-pot meal.

Where to buy

1. I buy organic Toor Dal form Indian specialty stores near my house. But these days, you also get them online. Try Organic Split Pigeon Pea (Toor Dal) by 24 Mantra Organic

2. Pressure Cooker I use – Prestige Deluxe Plus Aluminum Pressure Cooker, 5 Liter

3. Instant Pot I use –Instant Pot Smart Bluetooth 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Sauté, Steamer, and Warmer

4. Immersion Blender I use (I have a very basic one) – KitchenAid KHB1231 2-Speed Hand Blender Empire Red Electric Mixer


Serve this dal with my Green Beans Stir Fry

Easy Pressure Cooker Yellow Dal with Infused Peanuts

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Passive Time 6 Servings

A delicious, healthy and full of protein, made in 10 minutes, cooked with tomatoes and peanuts to infuse flavor quickly for those busy weekdays.


    For Dal
  • 1 Cup Toor dal,
  • 2.5 Cups water
  • 1/4 teaspoon Turmeric
  • 2 Medium Size Tomatoes, cut in quarters
  • 1 fresh Green Chilli (Use half a green chili to reduce the level of spiciness)
  • 1/4 teaspoon red Chilli
  • 1/2 inch fresh Ginger, cut roughly
  • 1/4 Cup of good quality Peanuts
  • 1 teaspoon Sugar
  • 1 teaspoon + more as needed Salt
  • Seasoning
  • 1 Tablespoon Clarified butter or Ghee
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/8 teaspoon Asafetida (hing)
  • 1 whole dry Red Chili (Optional)
  • 2 Cloves Garlic roughly chopped
  • 10 Curry Leaves
  • 2 tablespoons Cilantro roughly chopped
  • Equipment Needed
  • Pressure Cooker
  • Immersion Blender


  1. Combine all the ingredients for Dal and pressure cook for 3 whistles. If you are using the Instant Pot, cover the Instant Pot with the lid, and be sure that the valve is in sealed position. Press the 'Manual' button and adjust cooking time to 10 minutes. After the program is finished, press 'Cancel' to turn off warming mode, and wait 10 minutes before opening the valve to release pressure.
  2. Blend the Dal using a hand held Immersion blender or regular blender. Taste and adjust for salt. Move the dal to a serving bowl.
  3. Heat the ghee in a small saucepan. When hot, add cumin seeds and it will crackle immediately. Add asafoetida and garlic, saute for a minute till the garlic emits a nice aroma and turns golden brown. Turn off the heat and add the whole red chili and curry leaves. The curry leaves crackle and burst.
  4. Add the seasoning to the dal. Garnish with cilantro. Serve with Rice or Indian breads like roti, paratha or naan.
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