Instant Pot Lentils (Daal) & Rice
Lentils (daal) and rice is one of those meals that hits the spot every single time. Delicious, hearty yellow and red lentils mixed together and cooked with spices and broth, served on top of fluffy white basmati rice and with a tomato, cucmber and onion salad on the side. It’s my favourite meal ever and here I’ll show you how to get it done in 20 minutes or less.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
7 minutes 5minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
7 minutes 5minutes
  • 1/2cup Red masoor lentils (daal)Soak for 5-10 minutes if time allows
  • 3/4 cup Yellow moong lentils (daal)
  • 1tbsp Ghee
  • 1small Onion (diced)
  • 2tsp Turmeric Powder
  • 1tsp Cumin powder
  • 1 tsp Coriander Powder
  • 1/2tsp Red chilli powder
  • 1/2tsp Garam Masala
  • 2medium Roma TomatoesQuartered
  • 2cups Stock
  • 2 cups Water
  • 1cup Basmati RiceRinsed until water is clear
  • 1 1/4cup Water
  • 1 tsp Oil
  • Salt to taste
Tadka (finishing oil)- Optional
  • 1tbsp Ghee/oil
  • 1 tsp Whole cumin seeds
  • 1whole red chilli
  • 1tsp garlicminced
  1. Turn the pot on sauté until the display reads HOT
  2. Add the ghee and wait until it’s melted. Add the onions and saute until translucent.
  3. Add all the spices and cook for a 1-2, until fragrant.
  4. Add the rinsed daals, water/stock, tomatoes and mix everything together. Let come to a boil.
  1. Wash the trivet that comes with your IP and make sure its thoroughly cleaned and dry
  2. Place the trivet in the pot so that it’s sitting on/over the daal.
  3. Add the rinsed rice to an oven safe pyrex or a stainless steel bowl. Add the water, oil and salt and mix to combine
  4. Place the bowl carefully in the pot on top of the trivet. The Instant Pot gloves come in super handy when doing this.
  5. Put the lid on and lock it in place. Set the pot to cook for 7 minutes on High Pressure. QR once the cooking cycle is done.
  6. Carefully remove the bowl with the rice from the pot and place it on a cutting board- be careful as it will be dirty on the bottom (definitely don’t put it on a light coloured counter surface because the turmeric does stain) Remove the trivet from the daal using tongs and place it in your sink
  7. Mix the daal together and make sure nothing is sticking to the bottom.
Tadka (finishing oil)
  1. In a small frying pan, melt the ghee until it’s hot. Add the cumin seeds, garlic and whole chilli. Saute for a few minutes until fragrant and then pour over the daal. Before serving, mix well. Enjoy with a chopped tomato, cucumber and onion salad.
Recipe Notes

Here’s a link to the mini-mittens I recommend earlier in in the recipe: