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Instant Pot Fenugreek Dal

Perfect for when you’ve run out of ideas to cook, this quick Instant Pot fenugreek dal recipe is here to the rescue.
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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 Servings
Calories: 650kcal
Author: Enozia Zehra Vakil

Ingredients

  • 1 tablespoon Mustard oil
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Dry fenugreek leaves
  • ½ cup Onions (chopped)
  • 1 tablespoon Ginger garlic paste
  • ¼ cup Tomatoes (chopped)
  • 1 cup Fenugreek leaves (chopped)
  • ½ teaspoon Turmeric powder
  • 2 teaspoon Red chili powder
  • 1 tablespoon Coriander powder
  • ½ tablespoon Cumin powder
  • ½ tablespoon Garam masala
  • 1 teaspoon Dry mango powder
  • 2 teaspoon Salt
  • 1 cup Red lentils or Masoor Dal (boiled)
  • 1 cup Water

Instructions

  • Turn on the Instant Pot and set to Saute mode. Once it's heated, add in oil, cumin seeds, mustard seeds, and dry fenugreek seeds.
  • Once the cumin seeds start to sizzle, add in the chopped onions followed by ginger garlic paste. Fry for a few minutes, stirring occasionally, till onions start to brown.
  • Add in chopped tomatoes and let it cook for a couple of minutes till the tomatoes start to soften and pulp.
  • Add the fenugreek leaves next and saute.
  • Add in spices and salt, and give it a quick mix.
  • Mix in the boiled lentils and water and let it come to a quick boil.
  • Serve hot with rice.

Nutrition

Serving: 2Servings | Calories: 650kcal | Carbohydrates: 101.5g | Protein: 40.9g | Fat: 13.8g | Saturated Fat: 2g | Sodium: 2460mg | Potassium: 1590mg | Fiber: 47.6g | Sugar: 4.1g | Calcium: 212mg | Iron: 30mg