Rice Dal Slow Cooker Recipe

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Recipe Category: Instant-Pot

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Rice Dal Slow Cooker Recipe

Ingredients

Serves 6

Active Time 15 minutes

Saute; Pressure/Manual (High) Natural/Quick Release

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 jalapeno, 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

Method

For the rice

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

For the dal

  1. Select SAUTE on the Instant Pot
  2. When the pot is hot, add the ghee
  3. When the ghee has melted, add the cumin seeds, mustard seeds, and chile (if using)
  4. Stand back and allow the seeds to sizzle and spatter for 10 to 15 seconds
  5. Add the garlic and ginger and cook, stirring, for 10 seconds
  6. Add the onions, tomato, turmeric, and salt
  7. Stir until well combined
  8. Add the toor dal and water, stirring and scraping up any browned bits from the bottom of the pot
  9. Select CANCEL
  10. Place a tall steamer rack in the pot over the mixture
  11. Place the pan of rice on the rack
  12. Secure the lid on the pot
  13. Close the pressure-release valve
  14. Select MANUAL and set the pot at HIGH pressure for 10 minutes
  15. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
  16. Using silicone mitts, carefully remove the pan of rice and the steamer rack
  17. Stir the cilantro into the dal
  18. Divide the rice and dal among six serving plates or shallow bowls
  19. Top each with additional ghee and serve

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