A simple, comforting daal for busy days.

This Instant Pot Yellow Split Pea Daal (ਪੀਲੀ ਦਾਲ/ਛੋਲਿਆਂ ਦੀ ਦਾਲ) is one of those recipes that’s easy to make, nourishing, and comforting — the kind you’ll come back to again and again. Made with yellow split peas and familiar aromatics, it comes together with very little hands-on time.

It’s perfect for meal prep and busy weeks, and can be enjoyed with rice (ਚੌਲ), roti (ਰੋਟੀ), yogurt (ਦਹੀਂ), or on its own.

Ingredients

Here’s what you’ll need for this recipe:

Yellow Split Pea Daal (ਪੀਲੀ ਦਾਲ/ਛੋਲਿਆਂ ਦੀ ਦਾਲ): The base of the dish. Yellow split peas cook down into a naturally thick, creamy texture without needing blending. They’re rich in plant protein and fibre, making this daal filling and satisfying.

Water (ਪਾਣੀ): Cooks the split peas and creates the final consistency. You can adjust the amount at the end depending on whether you prefer a thicker or looser daal.

Oil (ਤੇਲ): Used to build the paste (ਤੜਕਾ), and helps the spices bloom and carry flavour through the dish.

Cumin Seeds (ਜੀਰਾ): Add warmth and depth, giving the daal its classic, earthy aroma.

Garlic (ਲਸਣ): Brings savouriness and depth.

Ginger (ਅਦਰਕ): Adds freshness and gentle heat.

Onion (ਪਿਆਜ): Adds natural sweetness and body.

Tomato Paste or Fresh Tomato (ਟਮਾਟਰ): Adds acidity and balance.

Garam Masala (ਗਰਮ ਮਸਾਲਾ): A warm spice blend that brings everything together without overpowering the dish.

Turmeric (ਹਲਦੀ): Adds colour and subtle earthiness.

Salt (ਲੂਣ): Seasons the daal throughout. Best adjusted at the end once the flavours have fully developed.

Black Pepper (ਕਾਲੀ ਮਿਰਚ): Adds mild heat and depth that complements the turmeric and cumin.

Cayenne Pepper (ਲਾਲ ਮਿਰਚ, optional): Optional heat.

Spinach (ਪਾਲਕ): Stirred in at the end for colour, freshness, and an easy vegetable boost. It wilts quickly and blends seamlessly into the daal.

Fresh Cilantro (ਧਨੀਆ, optional): Adds brightness and freshness just before serving.

Kitchenware

You’ll also need:

• Instant Pot or electric pressure cooker
• Cutting board
• Knife
• Measuring cups
• Measuring spoons
• Wooden spoon or heat-safe spatula
• Colander or fine-mesh strainer
• Ladle

Steps

1. Rinse the daal: Rinse the yellow split peas very well under cold running water until the water runs clear. Check for any debris or small stones. Set aside.
2. Build the paste/tadka (ਤੜਕਾ): Select Sauté (Low) on the Instant Pot. Once warm, add the oil, cumin seeds, garlic, and ginger. Cook for 1–2 minutes until fragrant and the cumin begins to sizzle. Do not let it brown.
3. Cook the onion: Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
4. Add tomato and spices: Stir in the tomato paste (or chopped tomato), garam masala, turmeric, salt, black pepper, and cayenne. Cook until a thick, cohesive paste forms, stirring often. Add 2–3 tablespoons of water as needed to prevent sticking.
5. Add the daal: Turn off Sauté mode. Add the rinsed split peas and stir well to coat them in the paste/tardka.
6. Pressure cook: Add the water and stir to combine. Secure the lid, set the valve to Sealing, and pressure cook on High for 20 minutes.
7. Natural release: Allow the pressure to release naturally for 25–30 minutes before opening the lid.
8. Finish and adjust: Stir the daal well. Add the chopped spinach and stir until wilted, about 1–2 minutes. Taste and adjust salt as needed. If the daal is thicker than you prefer, stir in a splash of hot water to loosen.
9. Serve: Stir in chopped cilantro, if using. Serve hot with rice, roti, yogurt and/or naan — or enjoy on its own.

Tips & Notes

• This recipe is written for the Instant Pot, but works in most electric pressure cookers.
• The daal will continue to thicken as it sits; add water when reheating as needed.
• Adjust salt and heat to taste.
• To save time, the paste/tadka base can be made ahead and frozen.

Recipe

Instant Pot Yellow Split Pea Daal

• Servings: 6
• Time: 60 mins
• Print

A simple, comforting daal for busy days.

Ingredients

• 2 cups dry yellow split pea daal
• 5 cups water (plus more as needed)
• 1 tbsp oil
• 2 tsp cumin seeds
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 small onion, finely diced
• 1 tbsp tomato paste or 1 medium tomato, finely chopped
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1/4 tsp cayenne pepper (adjust to taste)
• 2 cups spinach, chopped
• 2–4 tbsp chopped cilantro (optional)

Directions

1. Rinse the yellow split peas very well under cold running water until the water runs clear. Check for any debris or small stones. Set aside.
2. Select Sauté (Low) on the Instant Pot. Once warm, add the oil, cumin seeds, garlic, and ginger. Cook for 1–2 minutes until fragrant and the cumin begins to sizzle. Do not let it brown.
3. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in the tomato paste (or chopped tomato), garam masala, turmeric, salt, black pepper, and cayenne. Cook until a thick, cohesive paste forms, stirring often. Add 2–3 tablespoons of water as needed to prevent sticking.
5. Turn off Sauté mode. Add the rinsed split peas and stir well to coat them in the paste/tardka mixture.
6. Add the water and stir to combine. Secure the lid, set the valve to Sealing, and pressure cook on High for 20 minutes.
7. Allow the pressure to release naturally for 25–30 minutes before opening the lid.
8. Stir the daal well. Add the chopped spinach and stir until wilted, about 1–2 minutes. Taste and adjust salt as needed. If the daal is thicker than you prefer, stir in a splash of hot water to loosen.
9. Stir in chopped cilantro, if using. Serve hot with rice, roti, yogurt and/or naan — or enjoy on its own.

Nutrition

Per Serving: Energy/Calories: 262 kcal | Carbohydrates: 41.2 g | Protein: 16.3 g | Fat: 4.4 g | Saturated Fat: 0.6 g | Sodium: 395 mg | Fibre: 15.1 g | Total Sugars: 5.2 g

Please note: the nutrition information provided above is an estimation based on a reference serving size. It is subject to error/variation and is for information purposes only. The website owner is not liable for this information. While this information may be helpful for you, please remember that food is more than just numbers.

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