Instant Pot Masoor Daal & Rice (Pot-in-pot method)

If you’ve read my blog for a while or follow me on social media, you will know that I LOVE my Instant Pot. I especially love how easy it is to make more than one thing at the same time using the pot-in-pot method. This effectively cuts down my cooking time in half, and I have fun coming up with combinations for things that require the same cooking time!

Masoor daal and rice is our go-to for a quick, comforting weeknight meal that is made even quicker with the pot-in-pot method. Watch how I make it in the video below!

You will need: 

• 2 tablespoons of  ghee 
• 1 teaspoon cumin seeds
• 1 medium onion, chopped finely
• 1 teaspoon of garlic paste
• 1 teaspoon of ginger paste
• one medium sized tomato chopped
• 1 green chilli (chopped or whole – we leave ours whole because of the kids)
• 1/2 teaspoon of red chilli powder (this is optional)
• 1/2 teaspoon of turmeric powder
• 1/4 teaspoon of garam masala powder
• Salt, to your taste
• 1 cup of masoor daal (orange lentils)
• 2.25 cups of water 
• 2 cups of basmati rice (2.5 cups of water to go with this)
• 1 tablespoon of lemon juice (optional – we love lemon!)
• Coriander leaves, chopped finely

Method:

1. Switch the Instant Pot on to Sauté (on Normal not High) and add your ghee.
2. When the oil is shimmering, sprinkle in your cumin seeds.
3. When the cumin seeds begin to splutter, add in your chopped onion and stir until they are nice and golden brown (I let mine go a little too long in the video above) garlic and ginger pastes and let them get nice and golden brown – this is key to getting a really flavourful daal.
4. Once you are happy with the colour, add in your ginger and garlic pastes.
5. Give them a quick stir and add in your green chilli if you’re using it. Sprinkle over your powdered spices.
6. Add in your chopped tomatoes and cook just until they soften. If the tomatoes are sticking, add a little water to deglaze the bottom – this is important.
7. Once the tomatoes are nice and soft, add in your daal, salt and water. Stir until it is coated in the sauce.
8. Put in your trivet. Place your bowl of washed (not soaked) rice onto the trivet. I added salt and a little oil to mine. I use the IKEA BLANDA BLANK bowl (20 cm). I’ve used Pyrex for pot-in-pot cooking and find stainless steel conducts heat much faster so I no longer use Pyrex or glass in the Instant Pot.
9. Add your water to the rice and give it a quick stir. The ratio of water to rice is 1.25 cups of water to 1 cup of rice, so if you need to cook less than 2 cups of rice, adjust the water accordingly.
10. Seal the pot, select the manual function and start a 10-minute cycle on High.
11. When the cycle is complete, push the steam valve to vent for a quick release of the pressure.
12. Once you’ve opened the lid, carefully remove your rice, and add lemon juice and coriander to the daal.
13. Stir it through for a minute or two – if it’s too watery for your liking, put it on Saute to evaporate some of the water. If it’s too thick, add a little water.
14. Garnish with coriander before serving – this is lovely over basmati rice or with naan.

Would you like to try whole masoor daal? I’ve got a recipe here.

If you’d like tips on how to make basmati rice on its own in the Instant Pot, watch my video here.

Have you tried the pot-in-pot method before? What are your go-to meals?