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One Pot Dal and Rice In The Instantpot

Bowl of dal and rice next to instant pot

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Have you ever wanted to save time and make two dishes at once? If you have an instant pot or other pressure cooker you can! I was actually surprised how easy it was to do!

What you need.

I used a 5 qt instant pot. To get the second level I used a trivet with legs that are 2 1/4 inches tall. I actually purchased a 3 inch trivet and realized it was way to long so I cut it down myself. That might be more work then you are willing to do so this 2 inch trivet should work. I also used a 7 cup glass anchor container which fits 2 cups of rice perfectly.

How you make dal and rice at the same time.

It’s really simple and the recipe is below. You set up the rice in the glass bowl. 2 cups of rice and 2 1/4 cups of water. This method takes a little bit more water for the rice.

Then you prep your veggies for the dal. Use the sauté function to cook up the aromatics. Add in your spices. Add in your dal. Add in the water and the trivet. Place your rice container on top and set the instant pot to rice. Yep. It’s that easy.

All of these frees up some time to make one more dish. On this day I made Indian style roasted vegetables. The three dishes make a perfect meal!

One Pot Dal and Rice

5 from 1 vote
Recipe by Tim Martin Course: Main, SidesCuisine: IndianDifficulty: Medium


Prep time


Cooking time



Make rice and dal in one pot and save time!

Ingredients For Dal

  • 1 cup red lentils

  • 1/2 red onion diced

  • 2 small tomatoes diced

  • 1 jalapeno diced

  • 1/4 cup chopped cilantro

  • 3 cloves of garlic minced

  • 1 tablespoon ginger paste

  • 2 curry leaves

  • 1 1/2 teaspoons cumin seeds

  • 2 teaspoons black mustard seeds

  • 1 tablespoon urad dal

  • 1 teaspoon turmeric

  • 1 teaspoon Kashmiri chili pepper

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 3 cups of water

  • Rice
  • 2 cups of basmati rice

  • 2 1/4 cup of water


  • Wash the rice and place it in the 7 cup glass container with 2 1/4 cups of water
  • Heat up the instant pot using the simmer function on high
  • Add in oil until in shimmers.
  • Add in the cumin seeds and black mustard seeds. Cook until the cumin seeds turn golden brown and the black mustard seeds start to pop about 1 min.
  • Add in the curry leaves cook for 30 seconds.
  • Add in the onion, jalapeño and urad dal. Cook until the onions become translucent about 5 minutes.
  • Add in the garlic and ginger paste cook for an additional 30 seconds to 1 minute.
  • Add in turmeric, Kashmiri chilli peper, cumin and coriander. Stir and cook for 30 sec. to one minute.
  • Add in the tomato cook for 30 more seconds until the tomato gets soft.
  • Add in the red lentils and 3 cups of water.
  • Carefully add in the trivet. The water should not be above the top of the trivet.
  • Place the glass container on top of the trivet. Close the instantpot and set it to “rice”

Recipe Video

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