Rice & Dal

This is the ultimate in #ruthlessefficiency, as well as great comfort food. Most households in India have rice and dal at every meal. You’d think it would get boring, but the great variety of lentils and various ways of seasoning them keeps it interesting. When I’m not eating keto, this is my go-to comfort food meal, especially for days when I don’t feel like cooking a lot. Pair it with a crisp, crunchy cucumber and peanut salad, and you’re all set to go.

{ Serves 6 }

Active Time	Function	Release	Total Time
15 minutes	Sauté; Pressure/Manual (High)	Natural/Quick	45 minutes

Dietary Considerations: Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Vegetarian

• For the rice
• 1 cup basmati rice, rinsed and drained
• 1 cup water
• 1 tablespoon Ghee, salted butter, or coconut oil
• 1 teaspoon salt
• For the dal
• 1 tablespoon Ghee or coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds, or 1 teaspoon additional cumin seeds
• 1 serrano chile or jalapeño, coarsely chopped (optional)
• 6 garlic cloves, crushed
• 1 (2-inch) piece fresh ginger, peeled and sliced into thin coins
• 1 cup diced yellow onions
• 1 cup chopped tomato
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 cup toor dal (split pigeon peas) or any other split dal, rinsed and drained
• 2½ cups water
• For finishing
• ¼ cup chopped fresh cilantro or parsley
• Ghee, salted butter, or coconut oil

1. For the rice: In a 6 × 3-inch round baking pan, combine the rice, water, ghee, and salt. Stir well to combine.

2. For the dal: Select SAUTÉ on the Instant Pot. When the pot is hot, add the ghee. When the ghee has melted, add the cumin seeds, mustard seeds, and chile (if using). Stand back and allow the seeds to sizzle and spatter for 10 to 15 seconds. Add the garlic and ginger and cook, stirring, for 10 seconds. Add the onions, tomato, turmeric, and salt. Stir until well combined. Add the toor dal and water, stirring and scraping up any browned bits from the bottom of the pot. Select CANCEL.

3. Place a tall steamer rack in the pot over the mixture. Place the pan of rice on the rack.

4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. Using silicone mitts, carefully remove the pan of rice and the steamer rack.

5. Stir the cilantro into the dal. Divide the rice and dal among six serving plates or shallow bowls. Top each with additional ghee and serve.

Note: Make this dish vegan by using coconut oil in place of the ghee.