Nothing will warm your soul and keep you cozy like this ridiculously easy and delicious Buttery Instant Pot Pigeon Pea Dal!
It’s been so cold over here and all I want is warm and comforting foods like this bowl of heaven above.
I love the buttery texture of these lentils with all the different flavors of the spices mixed in with rice. The combination is so fulfilling and satisfying. I find myself getting seconds though my belly is very full. It’s just so tasty that I can’t get enough of this stuff!
By the way, I’m SO loving my Instant Pot!!! This has been the best kitchen appliance purchase. Especially in the 3rd trimester, I’m too tired to stand in the kitchen for too long. This Instant Pot has been so convenient! It’s a single kitchen appliance that does the job of seven different ones. It cuts down on cooking times and on dirty dishes! #WinWin
Instant Pot, Instant Pot, Instant Pot! You’re so AMAZING!! ???? in my head, I’m whispering this like Maui does to Moana. ????
This recipe is done in no time using the Instant Pot and it comes out so beautifully. Leftovers are even more amazing the next day. The lentils tend to thicken overnight. You can enjoy as is or add in a bit of water when reheating if you prefer a thinner consistency.
The really awesome part here is that this recipe is so simple, clean and nutritious. You’ll feel good about yourself eating this bowl of yumminess.
My mouth is watering just looking at these pictures!
I hope you enjoy this as much as we did. Buttery Instant Pot Pigeon Pea Dal will definitely become a January staple for us and could for your too! ???? Enjoy!
What I’ve used in this recipe:
Here’s a complete list of my kitchen essentials
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Buttery Instant Pot Pigeon Pea Dal
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4
- Category: Instant Pot
Description
Nothing will warm your soul and keep you cozy like this ridiculously easy and delicious Buttery Instant Pot Pigeon Pea Dal!
Ingredients
- Split Pigeon Peas Lentils (Toor Dal) – 1/2 cup dry, rinsed.
- Coconut Oil – 2 tbsp.
- Onion – 1 medium, chopped.
- Garlic – 2, minced.
- Cumin Seeds – 1/2 tsp
- Ground Cumin – 1 tsp
- Ground Turmeric – 1 tsp
- Ground Coriander – 1 tsp
- Ground Ginger – 1 tsp
- Cayenne Pepper – 1/4 tsp
- Salt – 1 tsp (or to taste)
- Cherry Tomatoes – 1 cup, sliced in half.
- Water – 2 cups
- Lemon Juice – 2 tsp
- Cilantro – for garnish (optional)
Instructions
- Press saute mode on Instant Pot. Add oil and once hot, add cumin seeds and let crackle.
- Add chopped onion, garlic, all remaining spices and saute until fragrant and onions turn golden brown in color.
- Add in the tomatoes, rinsed dal and water. Mix well, scraping any bits and pieces from the bottom of the pot.
- Close the lid of the Instant Pot and cancel saute mode. Select manual and cook on high pressure for 10 minutes. Once 10 minutes are up, wait 5 minutes and then release the pressure.
- Add in lemon juice, adjust salt as needed and mix well.
- Serve topped with cilantro if desired over rice.
Notes
The peas must be Split Pigeon Peas, NOT Pigeon Peas. Thanks to those of you who commented to help clarify this!
BUTTERY INSTANT POT PIGEON PEA DAL
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Followedd recipe. Pigeon peas were harf. Required23 more mintes under pressue ti get to soft chew. Delicious flavor.
Hmm interesting, Lynn. Did you make any alterations to the recipe? I make this a the time with no issues but so glad you like the flavor!
did you use whole peas or split?
My peas ended up hard also
I think the problem was that I am using Goya dry Pigeon Peas and that is not what this recipe calls for
https://www.instacart.com/shopping/products/147538-goya-pigeon-peas-16-oz
The site is really great
Thanks
Thank you Sean for the feedback! I hope you made this again with split pigeon peas 🙂
The recipe is for SPLIT pigeon peas. The author didn’t specify that in the ingredients, but you can see the dried split lentils sprinkled in the photos. I’ve made the recipe countless times & it cooks exactly as specified using SPLIT pigeon peas.
Thanks CJ for pointing this out! I updated the recipe. It also makes me happy that you’ve made this countless of times 🙂 enjoy!
I made the same error. Used whole pigeon peas. I’m eating it and it’s great, but definitely undercooked texture. Oops! Still tasty otherwise, will use different peas or cook longer next time.
Thanks Liz for the feedback! I’m glad you like it either way and hope you make this again with split pigeon peas.
I just now made this and it turned out wonderful! I substituted ghee for the coconut oil and added one minced green chili to the tadka. It doesn’t get any easier than this! Thanks Christine!
Yum that sounds delicious! Thanks Ed for sharing and I’m so glad you liked this recipe!! Definitely one of the easiest recipes. Enjoy 🙂