This carrot dal features two types of lentils simmered with basic Indian spices, ginger, garlic, and carrots. Eat it as a soup or pair it with rice or roti for a complete meal. Made under 30 minutes using an Instant Pot. Gluten-free & Vegan.
Dal means lentil. Dal rice is a basic comfort food of every Indian household. My mom made dal every single day. I lover her Rajasthani khatti meethi dal and dal dhokli recipes.
Cooking dal rice together in a pressure cooker was her morning routine. The lunch scene was a basic Indian meal featuring dal rice sabji and rotis.
I come from a vegetarian family and lentils are considered to be the easiest way to get our protein intake in every meal. Mommy made sure we had one big bowl of dal daily. She used to make different types of dal, one each day or a mix of 2-3 dals to keep the menu interesting. This way we never bored eating the same one every day.
Somedays there was yogurt raita on the menu on the protein front. So dal was served as a midday snack in a form of soup.
She added veggies like carrots, spinach or bottle gourd to make it more nutritious. Carrot dal being my favorite!
Sometimes my mom cooked dal in the form of khichdi, dal ka paratha or a lentil toast sandwich. In short, there was no getting away without eating it. I am thankful to her to set up such a routine for us.
Now I am doing the same for my kids. And it is so easy to make it in a stovetop pressure cooker or an Instant Pot.
Lentil gaining lot of importance worldwide
In recent years the entire world is embracing the benefits of eating dal.
Lentils are packed with protein and fiber that keeps you fuller for a longer time.
If you follow a plant-based diet then this recipe is a delicious and simple way to include lentils in your routine.
Why carrot dal?
Steamed veggies can be boring. My little one doesn’t like it.
But when I add it to dal or beans he loves it.
I guess he just wants to eat tasty food.
Carrot dal is a great way to hide veggies in your meal in a delicious way.
You choose to add one or more veggie to make this dal
In addition to carrots, I love adding spinach, kale, zucchini to the dal sometimes.
Ingredients of making carrot dal
I have used two types of dal red lentil ( masoor dal ) and yellow lentil ( split moong dal)
These dals require the same cook time.
Green chilies, onion, ginger, and garlic are the key to make any dal delicious.
I have added basic Indian spices like turmeric, chili powder, garam masala to infuse warm flavors in the dal.
To make it more nutritious I have turned this basic dal into carrot dal.
Seasoned it with salt and a generous squeeze of lemon juice.
I have cooked rice pot in pot method with the dal in my Instant Pot.
This way a meal is ready in one shot with minimum preparation time.
How to make carrot dal in an Instant Pot with rice PIP?
Add in ghee / oil to the inner pot.
Press sauté mode, once warm add hing, cumin, ginger, garlic and slit chili.
Sautee for 10 seconds.
Then add in tomatoes, carrots, spices and ¼ cup water and stir for 30 seconds.
Next add in remaining water, dal and salt.
Give it a quick stir.
Place a long leg trivet used for pot in pot cooking.
Then place the rice container over it and cover with a small lid.
Secure the instant pot lid with black knob to SEALING position.
Press Manual 4 MINUTES HIGH PRESSURE.
Let the pressure come down naturally. (NPR)
Once the silver pin of Instant pot drops Open the lid, take out the rice container with a pot holder.
Start the instant pot on sauté mode.
Now stir in chopped spinach to the dal.
Cook for two minutes stirring occasionally on sauté mode.
Give it a taste check and adjust any seasoning.
Add in chopped cilantro if desired.
Just before serving squeeze lemon juice in the dal.
Serve hot with rice or rotis.
Important tips to make a great tasting dal
- If cooking dal and rice pot in pot method then use the type of dal that matches the cooking time of the rice.
- This dal recipe uses a combination of fresh green chilies and dry red chili powder for authentic taste.
- Always adjust the seasoning to your spice level.
- This Indian lentil recipe is made more nutritious with carrots and spinach. ( Completely optional )
- You can just make a basic dal recipe without adding veggies, but I highly recommend adding them.
- A generous squeeze of lemon juice just before eating really elevates the taste of dal.
- Dal thickens after cooling. Just revive any leftover using little water to reach desired consistency.
Can you freeze dal?
Leftover dal freezes beautifully and makes a great freezer-friendly meal in a jiffy.
Freeze cooked dal up to 3 months in the freezer.
Here is what you will do –
- Just place the cooked lentils in one-time use portion size in a freezer-safe container or a ziplock bag and label it.
- To thaw the dal place the container from the freezer to the fridge overnight or over the counter for 2 hours.
- Dal thickens after cooking. You may have to add some water to reach proper consistency.
- Cook it in a pot until a simmer before eating.
- Do not refreeze unused dal.
Basic Indian Vegetarian Recipes using Lentil to try –
Instant Pot Red Lentil Zucchini Dal
Dal pairs well with the following sabji’s for a complete meal –
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Let’s make carrot dal and rice in an Instant Pot –
Instant Pot Carrot Dal
Ingredients
- 2 medium-sized carrots diced approx ¼ - ½ “ size
- ½ cup red lentil , masoor dal
- ½ cup split yellow lentil , moong dal
- 3 ¼ cups water
- 2 tablespoons ghee or cooking oil of choice
- 1 teaspoon cumin seeds
- Pinch of hing asafetida
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 2 teaspoons minced ginger OR paste
- 2 teaspoon minced garlic OR paste
- 1 green chili slit optional
- 1 Roma tomato diced
- ½ teaspoon Kashmiri red chili powder OR chili powder of choice
- Salt to taste
Add after cooking
- 3 cups chopped baby spinach optional
- Lemon freshly squeezed juice
- Fistful of chopped Cilantro optional
For Rice (PIP method)
- 1 cup basmati rice
- 1 ½ cups water
- ½ teaspoon salt
Instructions
- Rinse lentil in a fine mesh colander 3 times and drain excess water.
Follow the step below only if you are cooking rice along with the lentils.
- Take a pressure cooker proof bowl that is 3 times the size of uncooked rice.
- Measure and put dry rice in it. Wash rice under cold tap water while gently rubbing it with your fingertips.
- Drain water and repeat the process 3 times.
- Drain all water completely and add fresh water and salt to it. Keep aside.
Cooking in an Instant Pot
- Add in ghee/oil to the inner pot.
- Press sauté mode, once warm add hing, cumin, ginger, garlic and slit chili.
- Sautee for 10 seconds.
- Then add in tomatoes, carrots, spices, and ¼ cup water and stir for 30 seconds.
- Next add in remaining water, dal and salt.
- Give it a quick stir.
- Place a long leg trivet used for pot in pot cooking.
- Then place the rice container over it and cover it with a small lid.
- Secure the instant pot lid with the black knob to SEALING position.
- Press Manual 4 MINUTES HIGH PRESSURE.
- Let the pressure come down naturally. (NPR)
- Once the silver pin of Instant pot drops Open the lid, take out the rice container with a potholder.
- Start the instant pot on sauté mode.
- Now stir in chopped spinach to the dal.
- Cook for two minutes stirring occasionally on sauté mode.
- Give it a taste check and adjust any seasoning.
- Add in chopped cilantro if desired.
- Just before serving squeeze lemon juice in the dal.
- Serve hot with rice or Rotis.
Notes
Possible vegetable substitutes
You may add in chopped onions Swap carrots with sweet potatoes or pumpkin Swap spinach with your choice of greens like kale or swiss chard.Important tips to make a great tasting dal
- If cooking dal and rice pot in pot method then use the type of dal that matches the cooking time of the rice.
- This dal recipe uses a combination of fresh green chilies and dry red chili powder for authentic taste.
- Always adjust the seasoning to your spice level.
- This Indian lentil recipe is made more nutritious with carrots and spinach. (Completely optional)
- You can just make a basic dal recipe without adding veggies, but I highly recommend adding them.
- A generous squeeze of lemon juice just before eating really elevates the taste of dal.
- Dal thickens after cooling. Just revive any leftover using little water to reach desired consistency.
Can you freeze dal?
Leftover dal freezes beautifully and makes a great freezer-friendly meal in a jiffy. Freeze cooked dal up to 3 months in the freezer. Here is what you will do –- Just place the cooked lentils in one-time use portion size in a freezer-safe container or a ziplock bag and label it.
- To thaw the dal place the container from the freezer to the fridge overnight or over the counter for 2 hours.
- Dal thickens after cooking. You may have to add some water to reach proper consistency.
- Cook it in a pot until a simmer before eating.
- Do not re-freeze unused dal.
Made it! My first instant pot recipe. Was a grand success! I had never made a mixed dal before! The only change I made was to skip the chillies and methi- even my toddler ate it. My husband declared it “perfect”.
All those years of simmering dal on the stovetop are over!
Sounds wonderful Maddy, I am glad you enjoyed this recipe. Yes, the instant pot is indeed very convenient than the stovetop cooking.
I tried this recepie….
N it turnout delicious 😋 Thnku so much🙏
This dal was so tasty.So healthy and nutritious with a mix of veggies.Loved it.