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    Home » main course:India

    Veggie Lentil Dhansak Recipe – Instant Pot

    Published: May 8, 2017 · Modified: Jan 7, 2019 by Richa 89 Comments

    Jump to Recipe   Print Recipe

    Lentil Veggie Dhansak Recipe. Dal and vegetables cooked with spices. Parsi dhansak Recipe. Make this dal dhansak in Instant Pot Pressure Cooker or in a Saucepan. Serve over rice or flatbread or garlic bread. Vegan Gluten-free Soyfree Nut-free Indian Recipe.

    Jump to Recipe   

    Lentil Veggie Dhansak. Dal and vegetables cooked with spices. Parsi dhansak Recipe. Cook in Instant Pot Pressure Cooker or Saucepan. Serve over rice or flatbread or garlic bread. Vegan Gluten-free Indian Recipe | VeganRicha.com

    Dhansak /dansak /dhan saak is an Indian dish from the Parsi community. It has various regional adaptations. It combines elements of Persian and Gujarati cuisine (cuisine of the state of Gujarat). Dhansak generally is made by cooking some meat with a mixture of lentils and vegetables, while the vegetarian version uses just lentils and veggies.

    Dhansak can be simply spiced to retain the flavors of the vegetables or lentils, or can be flavored with various spices. It is often served over caramelized onion rice (rice cooked with caramelized onions). This version is a simply spiced dhansak with a combination of lentils, vegetables and greens. Use any vegetables in this amazing dish.

    Flexible to your palate and a delicious 1 Pot meal. Perfect to use up the assorted seasonal veggies and greens and so flavorful. Make it in an Instant Pot or in a saucepan, but definitely make this simple, delicious and nutritious meal! The fresh raw ginger and chile in the lentils and veggies make it a different and fresh flavored stew.  


    Lentil Veggie Dhansak. Dal and vegetables cooked with spices. Parsi dhansak Recipe. Serve over rice or flatbread or garlic bread. Vegan Gluten-free Indian Recipe | VeganRicha.com

    Dhan means grains and Saak/Shak means vegetables. This Vegetable Dal curry is served over brown rice, which is rice cooked with caramelized onion. To make the rice, caramelize an onion with 1 tsp oil, 1 tsp sugar and a pinch of salt. Add rice, water, salt and bay leaf and cook the rice until done to preference. The version in the pictures has only a few fenugreek leaves for the greens which are mixed in, hence all the prominent yellow dal. 

    If you make this, do let me know in the comments how it worked for you and also rate the recipe.

    More 1 pot Veggie Meals from the blog

    • Kohlapuri Veggies – Veggies in sesame coonut sauce 
    • Mushroom Matar Masala
    • Bombay Potato and Peas
    • Tofu in Spinach Curry – Saag Tofu

    Lentil Veggie Dhansak. Dal and vegetables cooked with spices. Parsi dhansak Recipe. Serve over rice or flatbread or garlic bread. Vegan Gluten-free Indian Recipe | VeganRicha.com

    Print Recipe
    5 from 23 votes

    Veggie Lentil Dhansak Instant Pot

    Lentil Veggie Dhansak. Dal and vegetables cooked with spices. Parsi dhansak Recipe. Cook in Instant Pot Pressure Cooker or Saucepan. Serve over rice or flatbread or garlic bread. Vegan Gluten-free Indian Recipe
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main
    Cuisine: Gluten-free, Indian, Vegan
    Servings: 2
    Calories: 274kcal
    Author: Vegan Richa

    Ingredients

    Dal and Veggies:

    • 3/4 cup (177.44 g) total split dals combination of red lentils(masoor dal and yellow lentils(mung dal) or toor and moong dal)
    • 2 cups (364 g) chopped vegetables (heaped) such as cauliflower, eggplant, zuchhini, opo squash, pumpkin, sweet potato, broccoli etc)
    • 1 cup (40 g) packed chopped greens such as spinach, fresh fenugreek leaves, mustard leaves, chard or amaranth
    • 1 tbsp minced ginger
    • 4 cloves of garlic minced
    • 1 hot green chile minced
    • 1/2 tsp (0.5 tsp) turmeric
    • 3/4 tsp (0.75 tsp) salt
    • 1 1/2 tsp (1.5 tsp) dhana jeera powder* or 1/2 tsp garam masala + 1/2 tsp coriander powder + a good pinch of ground cloves

    Tempering:

    • 1 tsp oil
    • 3/4 tsp (0.75 tsp) mustard seeds
    • 1/2 tsp (0.5 tsp) cumin seeds
    • 1/2 cup (80 g) chopped onion (heaped)
    • 3 cloves of garlic finely chopped
    • 1/2 tsp (0.5 tsp) garam masala or more as needed

    Instructions

    • Soak the dals for 15 mins to half hour. Drain and combine in a pressure cooker/Instant pot with the vegetables, and the rest of the ingredients under Dals and Veggies(ginger, garlic, spices)and 2.5 to 3 cups water. Cook for 3 minutes on manual (high pressure). Let the pressure release naturally.
    • Meanwhile, make the tempering. Heat oil in a small skillet over medium heat. When the oil is hot, add mustard and cumin seeds and let them start to pop. Add onion and garlic and cook until golden, stirring occasionally. (a heavy bottom pan, a good pinch of salt and stirring at regular intervals gives an even golden onion). Add garam masala and mix in .
    • Once the pressure has released, open the lid. At this point you can mash the veggies and lentils for a more traditional version..
    • Mix in half the tempering into the lentil vegetable mixture in the Instant Pot. Taste and adjust salt and heat(cayenne). Add more salt and garam masala if needed. Garnish with the remaining half tempering, cilantro and lemon juice and serve.
    • Serve with rice, flatbread, toasted bread or garlic bread, garlic naan and kachumbar salad (cucumber tomato onion salad).

    Notes

    *Dhana Jeera powder: Add 1 heaping tbsp coriander seeds, 1.5 tsp cumin seeds to a skillet over low heat. Slow roast for 6 to 8 minutes until they start to get fragrant. Cool and blend to a powder. Mix in a good dash of cinnamon, clove and black pepper and mix in. Use this mixture to garnish dals just before serving.
    Saucepan: Combine all the ingredients for the dal and veggies in a saucepan. Partially cover and cook for 25 to 30 minutes or until the lentils and veggies are tender to preference. Proceed to make the tempering.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Veggie Lentil Dhansak Instant Pot
    Amount Per Serving
    Calories 274 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 706mg31%
    Potassium 941mg27%
    Carbohydrates 45g15%
    Fiber 19g79%
    Sugar 5g6%
    Protein 16g32%
    Vitamin A 1405IU28%
    Vitamin C 63.4mg77%
    Calcium 92mg9%
    Iron 5.1mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Lentil Veggie Dhansak. Dal and vegetables cooked with spices. Parsi dhansak Recipe. Serve over rice or flatbread or garlic bread. Vegan Gluten-free Indian Recipe | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Emma

      April 29, 2022 at 11:35 am

      Hi I would like to try this recipe. Do you know how long I would cook it in a stove top pressure cooker. I’m a beginner with a pressure cooker 😅. Many thanks

      Reply
      • Richa

        April 29, 2022 at 4:30 pm

        Usually same time. Cook a minute less as stove tops cook at higher pressure

        Reply
    2. Kent

      December 31, 2021 at 6:42 pm

      Hello – I’m making this now for an event and excited to see how it tastes. One question the salt and garam masala that you list for the tempering, is that listed as an amount to try and use as reserve to work with or should the full amount be added to the tempering? I couldn’t see in the instructions where they are used. Many thanks and a joyous 2022 to you and your family! <3

      Reply
      • Richa

        December 31, 2021 at 8:01 pm

        Add just the garam masala to the onion

        Reply
    3. Sabina

      November 23, 2021 at 3:27 pm

      5 stars
      I made a few variations to this recipe and it is SO GOOD. First instead of doing the tempering in a separate pan, I did it straight in the instant pot first. After it was tempered, I added frozen cauliflower, frozen green beans, frozen squash, frozen peas/carrots, and potatoes. I tripled the recipe so I used 2 cups red lentils (soaked) and 4 cups of water. It tuned out mushy but I like it that way! I ate it with rice and homemade raita (oat yogurt). 5 stars.

      Reply
      • Richa

        November 24, 2021 at 5:44 am

        Awesome! Most Dals are mushy as the preferred texture. Just adjust cook times to texture preference

        Reply
    4. Maneesha

      June 03, 2021 at 9:44 am

      5 stars
      Great recipe, Richa! I love the nutritional combo of both the daal and the vegetables in a one-pot meal!

      Reply
    5. John B

      December 29, 2020 at 11:50 pm

      5 stars
      Hello Richa,
      Alas, I live with a meat eater. If I wanted to make this with 1lb of chicken, how much more time would I add?
      Thank you so much,
      John

      Reply
    6. Uma Bruegman

      December 01, 2019 at 4:02 pm

      5 stars
      i made this with the veggies I had on hand- cauliflower, multicolored carrots, baby potatoes, and Trader Joe’s cooking greens. I used garam masala since I just got some fresh masala yesterday. I had moong and masoor dals on hand so that is what I used. It turned out perfectly in the Instapot. We loved it!

      Reply
      • Richa

        December 01, 2019 at 6:37 pm

        Thanks

        Reply
    7. Jennifer

      September 07, 2019 at 2:36 am

      5 stars
      Thank you for this wonderful recipe! It turned out beautifully and the family all loved it. I’m looking forward to trying more of your recipes. Regards, Jennifer

      Reply
      • Richa

        September 07, 2019 at 10:58 am

        Awesome! Thank you!

        Reply
    8. Nancy

      March 06, 2019 at 2:15 pm

      5 stars
      I’ve made this several times, with different veggies, and each time it’s been delicious! I love your recipes, thank you so much.

      Reply
      • Richa

        March 06, 2019 at 2:22 pm

        awesome! thanks!

        Reply
    9. Andrea

      February 23, 2019 at 7:15 am

      5 stars
      I have never commented on a recipe before, but I have to tell you how fabulous this is. I’m not Parsi, so I don’t know if it’s authentic. It is, however, delicious. For what it’s worth, because my spouse has digestive issues, he cannot eat garlic, onions, wheat, cauliflower, zucchini, and many other things. (High FODMAP foods.) So, I made a batch eliminating the garlic, onions, cauliflower, and wheat and instead used garlic oil (the “bad” stuff in garlic is only water soluble) and asafoetida. It was nevertheless still fabulous. This is going to become a go-to dish for us! Thanks for posting it.

      Reply
      • Richa

        February 23, 2019 at 2:12 pm

        awesome!

        Reply
    10. Greg

      February 19, 2019 at 4:23 am

      I think I messed this one up. All I had were red lentils . I can’t find yellow Dal or even yellow split peas anywhere in my town. And I tried to double the recipe. But I ended up using too much liquid . And I used two green chiles instead of one. And they were very mature with quite a bit of red on them . They ended up overpowering some of the more delicate flavors. Also I haven’t had much luck pressure cooking dal (red lentils, yellow split peas). They always seem to disintegrate. Oh well. Better luck next time.

      Reply
      • Richa

        February 24, 2019 at 12:47 am

        Red lentils are quick cooking, so they will disintegrate any which way. split peas should not disintegrate in the 3 to 5 min pressure cooking time, as they are pretty hardy. Dals(dal recipes) with red lentils are supposed to be smooth and disintegrated. And they disintegrate more when you mix after pressure cooking. You an also use whole brown lentils so they dont disintegrate.
        The chilies vary really by their mood, so the heat cant be known before hand.

        Reply
        • Henrietta

          January 03, 2021 at 5:18 am

          5 stars
          This sounds very interesting but I’m curious on where does the yellow Dahl fit in this color scheme. I know read dissipates very quickly but I’ve never been able to find yellow locally. Could you explain which is the hardest down to which one dissipates the quickest. Thank you

          Reply
          • Vegan Richa Support

            January 04, 2021 at 12:34 pm

            give this article a look: https://www.veganricha.com/indian-dals-names/“>Indian Dals Names

            Reply
    11. Erin

      August 21, 2018 at 2:40 pm

      Hi, sounds amazing. Trying to make it now but a little confused. You don’t add water to the pot with the lentils?

      Reply
      • Richa

        August 21, 2018 at 4:47 pm

        its int he first instruction. i forgot to add the water to the ingredients. See ” Drain and combine in a pressure cooker/Instant pot with the vegetables, and the rest of the ingredients under Dals and Veggies(ginger, garlic, spices)and 2.5 to 3 cups water.”

        Reply
        • Erin

          August 21, 2018 at 5:36 pm

          5 stars
          I saw almost directly after posting this. I’m sorry, thanks for responding. It was absolutely amazing. Thanks for sharing 😊

          Reply
    12. Bobby

      January 08, 2018 at 1:00 pm

      5 stars
      I very rarely comment on anything online…but I have to say, this is absolutely delicious! It has become a weekly fixture in our house. I have bought one of your books for my kindle and am looking forward to trying out some of your other recipes. Thank you.

      Reply
      • Richa

        January 08, 2018 at 2:28 pm

        Thank you! glad it turned out so good! Happy cooking.

        Reply
    13. Stephen

      January 01, 2018 at 6:52 am

      Do you mince the garlic and ginger or add them whole?

      Reply
      • Vegan Richa Support

        May 06, 2020 at 12:24 pm

        “1 tbsp minced ginger
        4 cloves of garlic minced”

        Reply
    14. Ruth

      December 06, 2017 at 2:21 pm

      Can this be made without an instant pot? If it can, how long do you cook it for?

      Reply
      • Richa

        December 06, 2017 at 4:05 pm

        Yes, See the recipe notes section for saucepan instructions.

        Reply
    15. Eti

      November 30, 2017 at 11:38 am

      Every time I cook one of your recipes for the 1st time I think it’s the best one yet. Every time I prove myself wrong 🙂 Just had a bowl of this delicious veggie lentil dhansak and decided this was the winner! Thankfully I made double the amount. Thanks Richa ❤️

      Reply
      • Richa

        November 30, 2017 at 11:48 am

        thank you for this wonderful note! I am glad the recipes turn out well and impressive 🙂

        Reply
    16. Jaime

      November 29, 2017 at 2:24 pm

      For doubling the recipe, how much time and liquid? I know from another one of your instant pot recipes with lentils you had 1.5x the water rather than double, but just wanted to be sure. Thanks!

      Reply
      • Richa

        November 29, 2017 at 2:31 pm

        yes double everything except water. 1.5x should be good. if its too thick, you can add in some water while still hot when you open the lid.

        Reply
        • Jaime

          November 29, 2017 at 4:20 pm

          perfect, thanks for the super fast response! just got an instant pot and am making this tonight (right now actually!). Thanks again–your recipes are fantastic!!!

          Reply
    17. khalid

      November 15, 2017 at 11:17 pm

      5 stars
      Delicious i want to make it.

      Reply
    18. Michelle W

      October 20, 2017 at 2:40 pm

      5 stars
      My whole family loved this dish! We tripled the recipe because there are 5 of us, and it made a ton of food! We used eggplant, broccoli and carrots plus spinach for our leafy green. It was so good, we are already planning to have it again next week with a different combination of veggies! I love how easy and versatile this recipe is!! Thank you!

      Reply
      • Michelle W

        October 20, 2017 at 2:42 pm

        5 stars
        I forgot to mention, my kids are 12, 6 and 1 &1/2, and the all devoured this dish! My non-vegan husband loved it too!

        Reply
    19. nicci parsons

      October 03, 2017 at 7:48 pm

      i too found this very bland i’m afraid no depth to flavours – sorry ! i did in pan as dont have pressure cooker but i have cooked better and with a better tempeh to be honest – sorry i normally really like ur stuff 🙁

      Reply
      • Richa

        October 03, 2017 at 7:53 pm

        maybe it needed more salt and garam masala? i usually use less garam masala coz mine is sometimes too potent.
        Oh wait, where is the salt? lol. i forgot to add it with the lentils no wonder. Updating now. Salt always brings all the flavors together. the salt amount makes or breaks the recipe!

        Reply
        • Richa

          October 03, 2017 at 8:07 pm

          Sorry about the missed salt. Hope the salt and spice fixed it when you made it. Thanks for catching it!

          Reply
    20. Kirsten

      August 23, 2017 at 6:52 pm

      5 stars
      Thanks for the recipe! I made this tonight, and while the flavors were very good, it ended up being overcooked. I followed the Instant Pot directions exactly. Is it because I doubled the recipe? Or maybe because I have the newest model? I cooked it for 3 minutes on high pressure mode.

      Reply
      • Richa

        August 23, 2017 at 6:59 pm

        It could be because of doubling. Double-ed up the pressure would take longer to reach adding the extra time before the counting starts. Were the veggies very over cooked or just the lentils?

        Reply
        • kirsten

          August 23, 2017 at 7:35 pm

          Both were over cooked 🙁

          Reply
          • Richa

            August 23, 2017 at 8:44 pm

            Try 1 minute with a quick release with the larger quantity. The food starts cooking while the pressure is building and longer pressure building time is what might have cooked the veggies and the lentils.

            Reply
        • Kim Franz

          November 29, 2017 at 1:22 pm

          If you are doubling or tripling the recipe how do you adjust cooking? New to using the Insta Pot! Made one of your recipes so far and loved it.

          Reply
          • Richa

            November 29, 2017 at 2:33 pm

            Cooking time for manual stays the same. the IP will take longer to come to pressure and that automatically adds some extra time. everything else is doubled except water. You want to start with 1.5x water. If the dish comes out too thick, just add some more water while it is still hot when you open the lid.

            Reply
    21. Vegan Doctor

      August 12, 2017 at 7:25 pm

      An excellent recipe for my daughter, The Pure Doctor out of Costa Rica.

      Reply
    22. Cynthia

      August 06, 2017 at 7:06 pm

      5 stars
      Made this tonight for dinner along with the Kachumbar salad. It was an easy, one pot meal that didn’t take long to make. We loved it! It was complex and perfectly spiced. We also made some papadum to go with it. Yum! We’ll be making this again.

      Reply
      • Richa

        August 14, 2017 at 12:25 pm

        Awesome!

        Reply
    23. Justine

      July 26, 2017 at 7:49 am

      Hi Richa
      I used my new instant pot for the first time and made this. The texture was good, but I found the taste was actually really bland – I had to add quite a bit of salt afterwards to give it any flavour. The chilli gave it heat but it was missing the “depth” of flavour I was hoping for….what do you think I did wrong? I used cauliflower, broccoli, sweet potato and mushrooms for the veg, and a mix of lentils as you suggested. Help!

      Reply
      • Richa

        July 27, 2017 at 4:28 pm

        Hmm, it could be either of some things. The spices (old and hence not enough payback or new), correct salt amount to preference, how long the whole spices are tempered as they release a lot of flavor when roasted correctly. Amount and type of veggies, heartier veggies will need additional spice. You can double the tempering for added flavor. Or it could just be this dish. Not all Indian dishes are strong or complex flavored. Many Everyday meals use light spices to keep the wholesome flavor of veggies or the lentils.

        Reply
        • Justine

          July 28, 2017 at 2:22 am

          Ok thanks! I’ll try longer tempering and invest in some new spices! Kind regards J

          Reply
      • Richa

        October 03, 2017 at 8:05 pm

        I just updated the recipe, i had forgotten to add salt while cooking the lentils. So that might be why it was bland.

        Reply
    24. Régine Bohar

      July 16, 2017 at 10:23 am

      5 stars
      I made this today, as I had everything on hand. For vegetables, I put cauliflower, broccoli and a sweet potato. I had a bit of spinach and beet leaves that needed to be used fast. I used a regular pot, and mashed the veggies. This was beyond my expectations! I shall make this again, even if I have to hunt for ingredients. Thank you.

      Reply
      • Richa

        July 16, 2017 at 12:06 pm

        Sounds awesome!

        Reply
    25. Elizabeth Z

      July 13, 2017 at 2:19 pm

      5 stars
      I made this a few weeks ago and it was very nice. Different spicing for me, but still comforting–does that make sense? Anyway, I froze some, and I think it was even better that time. I think next time, I will make even more of the tempering, bc I really liked what it added to the final flavor of the dish 😀

      Reply
      • Richa

        July 13, 2017 at 2:30 pm

        Yes definitely. I usually add a medium amount for the blog recipes. Mustard seeds add a slight bitter after profile which can be an acquired flavor in larger amounts. If you like them then the spices can easily be doubled in the tempering along with more of the garlic and onion

        Reply
    26. Vera

      June 30, 2017 at 8:23 pm

      5 stars
      Thank you for this recipe! We are Parsi and my mom always made dhansak for special occasions. Hers had mint leaves and methi added 🙂 I love your blog and will be ordering your book.

      Reply
      • Richa

        July 01, 2017 at 9:02 pm

        Thanks! mint will be amazing in it!

        Reply
    27. Régine Bohar

      June 04, 2017 at 3:07 pm

      5 stars
      I made this using okra, cauliflower and mustard greens, and I pureed the soup. It was pretty good, but I didn’t like the greenish colour. Next time, I’ll go with cauliflower and carrots, and will add the greens after the pureeing stage. Also, I added kala namak to the soup. Not traditional maybe, but I found this really enlivened the dal. This is the best dal I have made so far.

      Reply
      • Richa

        June 04, 2017 at 5:53 pm

        Awesome! yes some kala namak or chaat masala is like a zing from lemon or other refreshing tang

        Reply
    28. Amy Zisa

      May 21, 2017 at 11:55 am

      One more question, sorry but I love your recipes so much I want to make this as you did……..I see carrots and cauliflower in there, any other veggies?

      Reply
      • Richa

        May 21, 2017 at 3:56 pm

        I used carrots, cauliflower some leftover sweet potato and zucchini in small quantities and a handful of spinach.

        Reply
    29. amy

      May 21, 2017 at 4:46 am

      What is the red, almost looks like onions on the top?

      Reply
      • Richa

        May 21, 2017 at 11:22 am

        they are onions. The tempering of onions, garlic and spices. Half of which is mixed in and the other half is used as garnish

        Reply
        • Amy Zisa

          May 21, 2017 at 11:36 am

          Thank you!!!!!!!

          Reply
    30. Tami

      May 16, 2017 at 3:54 pm

      Richa, this was wonderful! So easy and full of flavor. Thank you for the recipe. 🙂

      Reply
    31. Elizabeth

      May 15, 2017 at 8:44 am

      Can I make the dal in the instant pot today, then tomorrow, reheat and do the tempering? Will that still taste good? Or will it be tastier, if I prep everything today and cook everything tomorrow?

      Thx!

      Reply
      • Richa

        May 15, 2017 at 9:53 am

        Yes, that will work fine. Indian food anyway tastes better the next day as the spices infuse it well 🙂

        Reply
    32. Mamatha

      May 13, 2017 at 5:16 pm

      Thanks! My first recipe in the instant pot! Will be my go to way for making dal now! So easy!

      Reply
      • Richa

        May 15, 2017 at 2:08 pm

        Awesome!

        Reply
    33. Amber

      May 10, 2017 at 8:48 pm

      5 stars
      One of my life goals is to make everything (EVERYTHING) in your cookbooks, but I’m never going to succeed if you keep posting amazing recipes on your site! I’m serious, your recipes are among my top few life goals.

      I used red and yellow dal, spinach, cauliflower, broccoli, carrots, and was lucky enough to get fenugreek! I love the combination of Instant Pot and the tempering. And the ginger is wonderful. I look forward to trying new combinations. I still need to work on my onion caramelization techniques though.

      Thank you!

      Reply
      • Richa

        May 10, 2017 at 8:54 pm

        Thats awesome! I hear you. Sometimes I have to pause and have weeks of making my own favorites. Its the nature of online blogging. Gotta keep posting so the blog stays popular with google search and people can find the recipes!

        Reply
        • Amber

          May 10, 2017 at 8:56 pm

          5 stars
          Oh please please please never stop making new recipes!! That’s not what I meant 🙂

          Reply
    34. Jane

      May 10, 2017 at 3:30 pm

      Is there any dhana jeera in the cooking or just for garnish?

      Reply
      • Richa

        May 10, 2017 at 3:34 pm

        its added with the lentils, veggies. See under dal and veggies. All of the ingredients and added to a pot and cooked. You can use more for garnish

        Reply
        • jane

          May 10, 2017 at 3:39 pm

          Thanks Richa, I thought that must be it but just wanted to check! Making this tonight 🙂

          Reply
    35. Cassie Tran

      May 10, 2017 at 11:47 am

      Now I’m seriously craving Indian food! Lentils and veggies are the key to my soul. I’ve never actually heard of this recipe but this take looks wonderful!

      Reply
      • Richa

        May 10, 2017 at 11:49 am

        Thank you Cassie. This one is really delicious!

        Reply
    36. Steve

      May 10, 2017 at 10:54 am

      To do all in an instant pot, can I do the tempering in the pot before adding the dal and cooking the veggies?

      Reply
      • Richa

        May 10, 2017 at 11:01 am

        Yes, you can make the tempering in the pot. Reserve half of it for garnish later. Add the lentils to the pot and proceed.

        Reply
        • Steve

          May 10, 2017 at 11:02 am

          Thanks!

          Reply
    37. Kankana

      May 10, 2017 at 9:59 am

      I grew up eating a similar kind of daal. That was however prepared with masoor daal. So comforting and soul satisfying with a bowl of steam rice.

      Reply
    38. Janki

      May 09, 2017 at 10:24 pm

      5 stars
      Yummy

      Reply
    39. Chelsey @ Chelsey Crafts

      May 09, 2017 at 7:45 pm

      This looks so delicious and comforting.

      Reply
    40. Emily

      May 09, 2017 at 5:19 pm

      5 stars
      This looks fabulous, just like all your recipes. I cant wait to make it!

      Reply

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