Both the dal and the rice were made in the Instant Pot at the same time using the pot-in-pot method. You can choose to make them separately if that’s what you prefer.

Ingredients

For the Rice

Amount	Ingredient
1 cup	rice, basmati
1 cup	water
to taste	salt

You can also add some oil or spices to the rice, I prefer to leave them totally neutral when pairing with dals.

For the Dal

Amount	Ingredient
½ cup	dal, masoor
1½ cups	water
1	onion, small, sliced
½	tomato, roma
½	serrano, slit
½ tsp	cumin seeds
½ tsp	cumin powder
½ tsp	salt
¼ tsp	turmeric
⅛ tsp	cayenne pepper
¼ cup	cilantro, chopped

Process

1. Rinse rice until water runs clear, cover with water to soak; set aside.
2. Rinse dal, drain, set aside.
3. Slice onions to your preference, slice tomatoes into quarters (this makes it easier to remove the skins) and slit the pepper lengthwise once or twice.
4. Dump all ingredients except rice and cilantro into pressure cooker.
5. Place trivet inside the cooker, drain rice and add it + all the ingredients listed under “For the Rice” into an oven-safe container that will fit on the trivet and inside the pot.

Pressure: High
Time: 7 minutes
Release: Natural

6. When it’s safe to open, fluff rice with a fork and dish out. Smush tomatoes, peppers, and onions into the dal to homogenize; remove skins if desired.
7. Add cilantro, stir, and serve.

Notes

• You can make any amount of rice, as long as the volume of cooked rice will not overflow the pot-in-pot container. Cook time remains the same.