Dhal is another staple in a South African Indian household. It can be served in many different ways and there are many variations. This recipe is for a simple basic everyday dhal.
If you go to a grocery store in South Africa, the main ingredient will be labeled Dhal, same as if you go to an Indian grocery store in USA you may see Toor Dhal. Dhal/Dal whichever spelling you prefer is made from red/yellow lentils and it may be found at a regular grocery store in USA. If however I go to a regular Safeway, Raleys, Lucky etc, that does not stock the lentils and I want to get all my ingredients in one place, I opt for yellow split peas instead. I have often made dhal using yellow split peas. They end up tasting very similar and both are high in protein and fiber. You may use red/yellow lentils or yellow split peas with almost the same cooking method. If using lentils, simply cook a little longer.
Typically I would make this on the stove by boiling the dhal/yellow split peas first, which would usually take 45 min to over an hour depending on your altitude and quality of ingredient. Then I would fry the spices in some oil in a separate pan and add to the dhal with one final boil. Since I had recently opened my Instant Pot I decided to give it a try to make dhal in it.
I will say the advantage of doing it on the stove is you can continually add water until you achieve the consistency you desire. The Instant Pot did however do a great job of cooking it really quick and I was able to do it all in the same pot. I was able to fry the onions, garlic, dried chili and spices before adding the uncooked dhal, water and salt followed by sealing and pressurizing.
I did a 4:1 ratio with the split peas to water because I prefer a thinner consistency. I know different regions prefer thicker consistencies. My family usually likes all the grains to be dissolved and a more liquid/smooth texture. The thing with Dhal though, is as it cools, it thickens and the longer you keep it the thicker it gets and pretty rapidly (by the hour). It's very easy to add a little water to a portion of cooked dhal in a pot on the stove to thin it out again. You can add a little extra salt if you do add more water when reheating.
Dhal can be served in so many ways. My absolute favorite is over rice with chips (home made french fries) and mango pickle. It can be added on the side of any curry. It can be served over white or brown rice with all meats, seafood, eggs and veggies. I know uncles who like to simply drink it on it's own out of cup. It is extremely versatile so having some extra in the fridge, can be quickly freshened up to enhance many meals.
Note: You may increase spiciness by increasing the amount of chili. I try not to go overboard since my 4 yr old eats it as well.
Pro Tip - Empty out the Dhal and wash your Instant Pot right away for an easy wash. As the edges cool, the dhal can thicken/dry/harden if you leave it too long.
Basic Dhal / Yellow Split Peas in Instant Pot Recipe
Yield ~ 2-3 servings
Prep time ~ 5min
Cook Time ~ 30 min - 40 min
Ingredients
1 small onion (diced)
2 dry red chili (roughly choped)
1/2 tsp turmeric
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 cloves garlic (finely chopped)
1 cup yellow split peas or red/yellow lentils
4 cups water
1-2 Tbsp olive/vegetable oil
1 tsp salt (or to taste preference)
Cilantro for garnish
Method
Press saute on the Instant Pot and once warmed up add onions. Fry until translucent ~5min.
Add chili, garlic, mustard seed and cumin seed. Fry for about 2 min (you will hear the mustard seed start to pop)
Turn off saute mode and add yellow split peas, water, turmeric and salt.
Mix the liquid and bottom of pan. Seal and pressure cook for 15min. (If using red/yellow lentils cook for a few minutes longer)
Allow to depressurize and carefully open lid. Garnish with cilantro and serve.
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