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Instant Pot Brown Basmati Rice

✇Simmer to Slimmer
By: Anushree Shetty
5 January 2023 at 08:17

This easy recipe for Instant Pot Brown Basmati rice yields perfectly cooked, fluffy rice every time! This fragrant/aromatic rice can easily be prepared using the pot-in-pot method, making mealtime a breeze.

A form of brown rice on a black plate, with an Instant Pot in the background.
Brown Basmati Rice Instant Pot

As a South Indian, I am very passionate about rice. I don’t think a single day has passed that I haven’t had rice in some form or another. Whether it’s a delicious dessert like my rice kheer recipe or a simple rice side dish, I feel like eating rice is in my DNA.

But when you consume rice daily, it is best to eat a type with a good nutrition profile.

That’s why I love Brown Basmati rice.

Not only is brown Basmati rice good for you, but it’s also very delicious. It has a nutty aroma and fluffy texture and is easy to make using my favorite appliance: the Instant Pot! This magical device prepares meals in less than half the time of traditional stovetop or rice cooker methods.

This rice recipe is no exception – it cooks up quickly in the Instant Pot with little hands-on time and yields perfect rice every time. And thanks to the saute function, it can be toasted with a bit of ghee for improved texture and flavor. You can’t do that in your typical rice cooker!

What is brown Basmati rice?

Basmati rice is an aromatic and delicious variety of rice widely consumed and prized for its texture. Basmati rice does not tend to clump together like some starchier varieties, so it is often served at Indian restaurants.

Brown basmati rice is the whole-grain version, which has both the germ and bran left intact. This leaves it with a brown color and a lovely nutty taste. Like all brown rice, brown Basmati tends to be slightly chewier than its refined version.

Scooping a cup of brown rice from a jar.
Brown Basmati Rice

Brown vs. White Basmati rice

While brown Basmati rice is a whole-grain, white Basmati rice is made by removing the nutritious bran layer(also called the husk) and the germ, leaving just the starchy white portion behind. This process is also sometimes called “polishing,” and it results in rice that is less substantial and more subtle in both flavor and texture.

Brown rice is higher in dietary fiber and vitamins, while white rice tends to be more digestible. Whether you select brown or white rice for your dish is a matter of flavor and preference.

Why this recipe works

  1. It’s an easy way to make Basmati rice without having to watch a pot on the stove.
  2. You can easily make pot-in-pot Basmati rice by using a trivet and pairing it with your favorite Instant Pot curries and dals.
  3. No soaking is necessary – meaning you can get nutty and fluffy rice without all the extra prep work.
  4. A healthy alternative to polished rice varieties, meaning it is perfect for everyday dinners.

Here’s what you need to make the recipe

Ingredient notes/swaps

  • Brown Basmati Rice – Tilda and Royal are the brands that I recommend. You could also use organic brown Basmati rice if you prefer.
  • Storebought or homemade ghee – This adds a nice nutty flavor to the rice and improves the texture. You can use butter or olive oil for a vegan version.
  • Salt – A touch of salt helps bring out the natural flavors of the rice.
  • Cups of water – Use the following 1:1.25 rice-to-water ratio i.e, for every cup of rice, use 1.25 cups of water.

Tools

Here are the two tools you need to make this recipe 

Cooking Brown Basmati rice pot-in-pot

While this article, the complete guide: Pot in Pot Indian cooking, goes in depth about this cooking technique, here’s a quick guide, Brown Basmati rice can be cooked pot-in-pot with any curries that have a cooking time between 25-35 minutes.

Some examples are Rajma, langarwali dal, Chana masala, and Chowli.

TIPS

  • Scalable recipe: You can easily double or triple the recipe without changing the cooking time.
  • The cooking times between various brands will vary. You may have to try a few different cooking times between 15-22 minutes to get the right texture you want.
  • Wash / Soak the rice – Rinse the rice in a few changes of cold water to remove dirt and excess starch (which makes it easier to digest). If time permits, soak the rice.  Soaking elongates the grains and makes them less brittle.
  • Let the rice rest  – Once cooked, let the rice rest  –  this allows the steam to redistribute, and all the layers of the rice are evenly cooked. That is why it is important to wait 10 minutes before releasing pressure. 
  • Add ghee (optional step) –  After the rice is done, add a tablespoon of ghee. Once it melts, fluff the rice with a fork. Adding ghee amplifies the nutty flavor of Basmati rice and makes it even more fragrant. The result is a restaurant-style buttery Basmati rice that doesn’t dry out. 
  • Avoid a clumpy mess – If not serving immediately, remove the inner pot from the Instant Pot to prevent the rice from drying out and sticking to the bottom.
A bowl of basmati rice in a dark colored bowl.
Instant Pot Brown Basmati Rice
A form of brown rice on a black plate, with an Instant Pot in the background.
Print

Instant Pot Brown Basmati Rice

This easy recipe for Instant Pot Brown Basmati rice yields perfectly cooked, soft rice every time!
Course Main Course
Cuisine Indian
Keyword easy, Failproof, No soak, perfect
Method Instant Pot
Diet Vegetarian
Prep Time 3 minutes
Cook Time 22 minutes
Pressure Building Time + Resting time 20 minutes
Total Time 45 minutes
Servings 4
Calories 202kcal

Ingredients

  • 1 cup Brown Basmati Rice
  • 1 tablespoon ghee or olive oil optional
  • ½ teaspoon salt optional
  • 1.25 cups water

Instructions

  • Rinse the brown rice using a strainer till the water runs clear.
    1 cup Brown Basmati Rice
  • Select the Saute program in the Instant Pot and set it to Normal.
  • Add one tablespoon of ghee or oil in the inner steel pot.
    1 tablespoon ghee or olive oil
    Adding ghee to the insert of a stainless Instant Pot insert.
  • Drain the rice and add it to the inner pot.
    Adding drained rice to the insert of an Instant Pot.
  • Saute the rice for about 30 seconds. Press cancel.
    Rice that has been sautéed in an Instant pot.
  • Add water along with salt to the inner pot. Mix well.
    1/2 teaspoon salt, 1.25 cups water
    Adding water to an Instant Pot with rice.
  • Close the lid and set the steam valve to sealing. Pressure cook for 20 minutes (soft rice) under high pressure. If soaked, cook for 15 minutes.
  • When the cooking cycle is complete, wait for 10 minutes before moving the valve to 'venting' to release pressure.
  • Open the lid and let the steam escape.
    Cooked Brown Basmati Rice in Instant Pot
  • Wait a minute or two, and then fluff the rice gently with a fork. Serve with your favorite curry.
    Cooked rice that has been fluffed with a fork.

Notes

  • This recipe was tested in an Instant Pot Duo – 6 quart. To make this in an 8-quart Instant Pot, make at least 2 cups of brown rice since 8-quart needs at least 2 cups of water to come to pressure.
  • I used a standard measuring cup for the recipe, not the rice cup that came with Instant Pot.
  • If not serving immediately, remove the inner pot from the Instant Pot to prevent the rice from drying out and sticking to the bottom.
  • Reheating leftover rice – Add a tablespoon of water for every cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to ‘venting’ to release pressure immediately.
 

Nutrition

Calories: 202kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 297mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Calcium: 15mg | Iron: 0.4mg

Variations to try

  • Using stock and butter – To add richness and flavor to your rice, try using veggie or chicken stock instead of water and unsalted butter instead of ghee or olive oil.
  • Vegan – If you want to make brown Basmati rice in the Instant Pot but prefer it to be vegan, try olive oil in place of the ghee.
  • Herbs – Feel free to experiment with the addition of herbs and other seasonings. A favorite of mine is cilantro lime rice, which is perfect for pairing with a variety of dishes.

How to prep ahead

Rice is best when eaten fresh, but you can prepare brown Basmati rice in advance if you would like. Just follow the cooking instructions for the recipe, let the rice cool down completely and then transfer the cooked rice to an airtight container and store it in the fridge. Reheat according to the instructions below.

Storage tips

Refrigerator: Up to 3 days in an air-tight container.

Reheating leftover rice – Add a tablespoon of water for every cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to ‘venting’ to release pressure immediately.

Freezer: Store it for a month in an air-tight, freezer-safe container.

Serve it with

This brown Basmati rice can be used as a substitute for white Basmati rice. You can also use the pot-in-pot method so you can cook the rice at the same time as your main dish. Here are a few of my favorite Instant Pot curries:

  • Restaurant-style Instant Pot dal makhani – You’ve got to try this creamy and delicious Punjabi lentil curry that graces the menus of Indian restaurants worldwide. 
  • Langarwali dal – a creamy mixed lentil curry that cooks effortlessly in the Instant Pot. 
  • Instant Pot Sukha Kala Chana – While it is often served as prasad (religious offering) it makes for an easy side dish on busy weeknights.
  • Punjabi Rajma Masala – This Dahba-style recipe is flavorful and delicious. The combination of rajma and chawal (rice) makes this dish special. 
Pink circle with light bulb

Frequently asked questions

Should I soak Brown Basmati rice before cooking?

While it is not essential, soaking Basmati rice reduces the cooking time and softens the grains. This helps them absorb more water and be less sticky when cooked.

How do I make the rice fluffy?

Soak Basmati rice for 30 minutes. You can do a few things to make rice fluffy – Saute in ghee or oil or add ghee once the rice is cooked. Once the rice is cooked, use a fork to fluff the rice. This helps redistribute the steam and makes the grain fluffy and separate. Lastly, let the rice rest for a few minutes before serving.

Is Brown Basmati rice the same as brown rice?

Brown Basmati rice is not the exact same as your typical “brown rice”. The standard brown rice available in supermarkets is short or medium-grain rice, while brown Basmati rice is long-grain rice. This makes for distinct differences in texture as well as flavor. Standard brown rice also tends to be a bit sticker than the Basmati variety.

What is healthier, Brown Basmati rice or Brown Jasmine rice?

Both brown Basmati and brown Jasmine are good choices when it comes to rice. They are both whole grains and are easy to incorporate into your favorite meals. Basmati rice, however, is much lower on the glycemic index, making it a better choice for those who are avoiding blood sugar spikes.

What is the healthiest rice to eat?

Any regular brown rice is a good choice since it will be whole-grain and high in fiber and vitamins. Some brown rice varieties are better than others, but brown Basmati is at the top of the list for the healthiest rice. Because of its low glycemic index, it’s gentle on the blood sugar and contains more complex carbohydrates than any other variety.

Other rice recipes to try

If you enjoyed making this fragrant brown Basmati rice in the Instant Pot, I highly recommend you try one of my many rice recipes. Here are a few of my most popular:

  • Instant Pot Basmati rice – Using the Instant Pot makes for perfectly cooked rice in less than half the time of a rice cooker.
  • Jeera rice (cumin rice) – This aromatic and flavorful rice pairs well with a variety of dishes but is delicious enough to stand on its own.
  • Instant Pot Red rice – Learn how to cook plump and nutty Kerala matta rice in a fraction of the time with the Instant Pot.
  • Instant Pot brown rice – Master the process of making brown rice in the Instant Pot and get perfect results every time!
A plate with a mound of basmati brown rice on it.
Instant Pot Brown Basmati Rice

Troubleshooting rice

If you follow this recipe, you shouldn’t run into these problems. But sometimes, we eyeball ingredients instead of measuring them, and things can go wrong if our estimates are inaccurate. Here’s how we can fix most issues – 

Undercooked rice – hard and chewy

  • Reasons
    • Not enough water.
    • The sealing ring was not inserted properly.
    • Cooked for an insufficient amount of time.
  • Solution – Check if the sealing is properly inserted. Add two tablespoons of water for every cup of rice and cook again for two more minutes. Immediately release pressure. 

Clumpy rice

  • Reason – Rice has not been rinsed properly.
  • Solution – Rinse properly next time. Sorry, no fix!

Cooked rice with leftover water

  • Reason – Added more water than needed.
  • Solution – Use a strainer to drain the excess water. Saute on low heat till the water is absorbed. 

Mushy / Overcooked rice

Burnt rice

  • Reason –
    • Not enough water.
    • The sealing ring was not inserted properly.
    • Cooked for an excess amount of time.
  • Solution – Salvage as much as you can from the top if the burnt flavor hasn’t permeated the top layer. Discard the rest. 

The post Instant Pot Brown Basmati Rice appeared first on Simmer to Slimmer.

Lachha paratha (Layered Indian Flatbread)

✇Simmer to Slimmer
By: Anushree Shetty
20 December 2022 at 14:53

Master making lachha or lachedar paratha with this easy recipe. Flaky and crisp, this layered paratha comes together with five simple ingredients. Perfect for breakfast, a snack, or served alongside dals, curries, and more, this buttery Indian flatbread satisfies everyone!

A white plate with a stack of lacha paratha topped with a pat of butter.
Lachha paratha recipe

Paratha 101

Paratha is one of the most common flatbreads that originated in the Punjab region of northern India.

Nothing says comfort food quite like a warm paratha. Often served as breakfast, this filling unleavened flatbread made with whole wheat flour pairs well with just about everything.

If you have never made paratha before, they are similar to roti with a few key differences. While they both consist of roughly the same ingredients, paratha is rolled and folded to create layers which also results in a crispy, flaky flatbread with golden brown spots.

There are two main types of paratha, layered and stuffed. Layered parathas have spices or fillings added while making the dough, whereas stuffed parathas such as aloo paratha or paneer paratha have stuffings filled in during the rolling process.

Looking for a recipe for plain paratha? Learn how to make it 3 ways – round, triangle, and square-shaped.

What is lachha paratha?

Lachha paratha, pronounced laa·chuh pr·aa·thuh, also may be called lachedar paratha or paratwala paratha. Some other spellings of lacha include laccha, lacha, or laccha, but they all refer to the same whole wheat, multi-layered, unleavened bread.

This variation of paratha gets its name from the unique layers or rings you can see in the rolled-out dough. To achieve these distinctive rings, the soft dough is rolled flat, like a roti, then coated in ghee or oil and pleated like a fan. The pleated dough is then rolled into a coil, flattened, and rolled again into a flat disk before being lightly fried.

Reasons to love this recipe

Fresh and flaky, there are so many reasons to love this buttery flatbread. Some of the main reasons we love this laccha paratha recipe would be because it is

  • Vegan-friendly – With a simple swap from ghee to avocado oil, you can easily make this layered and flaky paratha a vegan flatbread.
  • Freezer friendly – Both the dough and the cooked lachha paratha store well in the freezer for future meals.
  • Versatile – Spice this simple paratha dough with a masala blend or season with ajwain seeds for a different flavor, depending upon how you serve them.
  • Needs only a few ingredients – Made with 5 pantry-staple ingredients, this simple laccha paratha quickly comes together any day of the week.

Here’s what you need to make lachha parathas

Ingredients

  • Whole wheat flour– Used both in the dough for the paratha and to help roll out the dough later.
  • Salt– optional, but really enhances the flavor of this paratha.
  • Oil– Avocado or vegetable oil work best.
  • Water– At room temperature.
  • Melted ghee – Substitute with avocado oil to make this paratha vegan.
A white plate with a stack of lacha paratha topped with two green chilies in the front and a few white bowls in the back right corner.
Lachedar Paratha

Tools

You’ll need the following equipment to make parathas 

TIPS

  • Knead the dough until it is smooth, soft, and pliable.
  • To fix hard dough, Sprinkle a spoonful of water and knead. Add more water as needed until the dough is neither hard nor sticky.
  • Sticky dough? Sprinkle a spoonful of dough and knead. Add more flour as needed until the dough is not sticky.
  • Rest the dough to allow time for the gluten to form. This makes it easier to roll out the dough and yields softer parathas.
  • Make sure to dust off the dry flour from the parathas before frying, or it dries up and turns hard.
  • Before storing it in an air-tight container or while packing it for lunch, let the paratha cool down for 5-6 minutes to prevent it from being soggy.

Note: Don’t forget to turn your exhaust fan on when making parathas, or else your smoke alarm may go off.

Variations to try

  • Spice it up – Make masala paratha by adding 1/2 teaspoon of these spice powders – chili powder, coriander, and cumin powder while making the dough.
  • Ajwain paratha – Ajwain or carom seeds aid digestion. Add 1/2 tablespoon of ajwain (carom) seeds for every cup of whole wheat flour while making the dough and make the paratha as usual.
  • For a vegan version, use oil instead of ghee.

How to prep ahead

The best way to prepare this lachha paratha in advance is to make the dough ahead of time. Follow the steps for making the dough as listed in the instructions, and when it is time to allow the dough to rest, store it in either the refrigerator or the freezer.

  • Refrigerated dough stays keeps in an air-tight container for up to 3 days.
  • The frozen dough keeps for a month.

Bring the lachha paratha dough to room temperature before rolling out the parathas.

Storage tips

  • Refrigerator – When cooled and placed in an air-tight container, the rolled paratha lasts for 4-5 days.
  • Freezer – Parathas keep for 2-3 months when frozen. I recommend separating them with parchment paper when freezing, or they’ll stick together.
  • Reheat – For refrigerated parathas, reheat in a microwave (15-20 seconds) or reheat in a tava / skillet kept over medium heat. If parathas are frozen, use a tava/skillet to reheat for best results.

Serve it with

This flaky and savory flatbread can be paired with curries to make a meal or savored for breakfast with butter on top with a side of pickle. Serve laccha paratha hot with some of your favorite Indian curries, such as

Pink circle with light bulb

Frequently asked questions

How do you pronounce laccha paratha?

Laccha paratha is pronounced laa·chuh pr·aa·thuh.

What is the difference between paratha and laccha paratha?

Paratha is the general term for an unleavened flatbread made with whole wheat. Laccha paratha refers to a specific type of paratha made from layering the dough during the rolling process.

What state is famous for laccha paratha?

Laccha paratha comes from the Indian state of Punjab.

Is laccha paratha made of maida / all-purpose flour?

The homemade version is made from whole wheat flour, but sometimes the store-bought frozen ones or the restaurant ones can be a mix of whole wheat flour or all-purpose flour.

Is Malabar parotta and Laccha paratha the same?

Malabar paratha is the South Indian variation of the laccha paratha, originating in the Northern part of India. Malabar parotta, or Kerala parotta, is made from maida (all-purpose flour), thus making it softer, whereas lacha paratha is traditionally made from whole wheat flour or atta.

Other popular Indian flatbread recipes to try

A white plate with a stack of lacha paratha topped with a pat of butter.
Print

Lacha Paratha recipe

This simple recipe for lacha paratha made with whole wheat flour yields flaky layered unleavened bread perfect for dals, curries, and more!
Course Lunch / Dinner recipes
Cuisine Indian
Keyword easy, puffed up, soft
Method Stovetop
Diet Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 20 minutes
Total Time 1 hour
Servings 10 Chapatis or Rotis
Calories 236kcal

Equipment

Ingredients

  • 3 cups whole wheat flour
  • ½ teaspoon salt optional
  • 2 tablespoons oil (avocado or vegetable) + 1/4th teaspoon oil
  • 1.5 cups water or as needed, at room temperature

For rolling out

  • ¼ cup whole wheat flour for rolling
  • ½ cup melted ghee (as needed)

Instructions

Making the dough

  • Combine wheat flour, salt, oil with 1 cup of water in a large bowl and start kneading. Add water in small increments and continue to knead till the dough comes together as a ball. 
    A silver mixing bowl with the ingredients for lachan paratha before being mixed into a dough.
  • Add 1/4th teaspoon oil to the dough and knead till the oil is absorbed.
  • If the dough is sticky, sprinkle approximately 1/4 teaspoon wheat flour (or more if needed) on the dough and knead again to form a dough that is not sticky. The dough should be supple and soft. 
  • Cover the dough and set aside for 15-20 minutes.
    A silver bowl with lacha paratha dough.

Making parathas

  • Pull a small piece approximately the size of a golf ball from the dough. Place the piece between the palms of your hands and shape them into a ball. Flatten the ball and cover both sides with flour.
    A hand holding a golf-ball sized amount of lacha paratha dough.
  • Roll out the flattened ball into a circular shape (approximately 6 inches in diameter).
    A wooden board with rolled out lacha dough topped with ghee.

Rolling parathas

  • Smear the surface of the rolled-out dough with ghee.
    A wooden counter with a round of lacha dough sprinkled with flour.
  • Sprinkle some flour evenly then begin to pleat the paratha.
    A wooden counter with a round of lacha dough being folded into layers.
  • Pleat the rolled out paratha into a fan.
    A wooden board with a folded round of lacha paratha dough before being rolled in a coil.
  • Roll the fan inward into a coil.
    A round wooden board with folded lacha paratha dough being rolled into a tight coil.
  • Once you reach the end, pull the edge and tuck it under the coil.
    A tight coil of lacha paratha dough on a wooden counter.
  • Flatten the coil until it looks like a disc.
    A flattened disk of lacha paratha dough on a wooden counter.
  • Dip the flattened disc in the flour.
    A square white box of flour with the flattened disk of lacha paratha dough.
  • Roll out the flattened ball evenly into a circular shape (approximately 7-8 inches in diameter). Dust more flour as needed to help with the rolling.
    A round wooden counter with a rolled out disk of lacha paratha before being cooked in the pan.

Cooking paratha

  • Heat a pan / tawa over medium-high heat.
  • Dust off excess flour from the paratha by placing it on your palm of one hand and then flip it on the palm of your other hand. Repeat this process 3-4 times.
  • Place the paratha in the hot pan. Cook the paratha until small bumps form on the surface (approximately 1-2 minutes).
    A non-stick skillet with a lacha paratha cooking on the first side.
  • Flip the paratha onto the other side. Cook for 30-40 seconds or so until you see brown spots. Smear it with ghee and flip it.
    A non-stick skillet with lacha paratha after being flipped in the pan.
  • Cook for 20-30 seconds, then brush the side facing up with ghee. Use a spatula to press down the paratha so that it evenly cooks.
  • Flip it and cook it for another 15-20 seconds while pressing the paratha down with the spatula.
    A non-stick skillet with lacha paratha cooked to a golden brown finish in the pan.
  • Transfer the paratha to a plate lined with paper towels. Repeat this process for the rest of the dough.
  • Serve it hot with dal, vegetable or chicken curry.

Notes

  1. To fasten up the process, roll out the next paratha as one cooks in the pan.
  2. Make sure to dust off the excess flour from the paratha before you cook it. This prevents the paratha from getting hard.
  3. Before storing it in an air-tight container, let the paratha cool down a bit so as not to make it soggy.

Nutrition

Calories: 236kcal | Carbohydrates: 28g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 119mg | Potassium: 142mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 4IU | Calcium: 14mg | Iron: 1mg

The post Lachha paratha (Layered Indian Flatbread) appeared first on Simmer to Slimmer.

Trevti Dal (Creamy Mixed Lentils)

✇Simmer to Slimmer
By: Anushree Shetty
16 December 2022 at 11:39

This Gujarati Trevti Dal recipe is a delicious and creamy mixed lentil dish that is simple to prepare. A versatile Indian recipe that is a combination of three dals can easily be made vegan and gluten-free. All you need is 30 minutes!

A bowl of trevti dal garnished with chilies.
Gujarati Trevti Dal

“Trevti”, a Gujarati word means three; that’s why in this Trevti dal recipe, three different dals (lentils) are used. The blend of dals in this recipe creates a perfect balance of flavor and texture, rendering a creamy texture.

A popular dal from Gujarati cuisine, trevti dal is also known as chevti dal or yellow dal and typically has no onion or garlic. This makes for a simple recipe that can easily be prepared for lunch or dinner and can be served as a soup or with rice.

This mixed lentil dish is a mildly flavored dal, making it perfect for small children who may not like things very spicy quite yet. It can be made by either using the stovetop pressure cooker method or the Instant Pot method, and both ways of preparing trevti dal are quick, easy, and mainly hands-off.

Reasons to love this recipe

  • This Gujarati dal recipe is ready in just 30 minutes.
  • Vegan-friendly and plant-based, making it a healthy and inexpensive option.
  • High in protein and nutrient dense.
  • Needs only a few ingredients – it is a no-onion-garlic dal recipe.

Here’s what you need to make the recipe

Ingredient notes/swaps

  • Chana dal – Also known as split Bengal gram, these are split chickpeas (garbanzo) that is very popular in Indian cuisine.
  • Tuvar dal – Also known as toor dal, this is a split pigeon pea that is yellow in color.
  • Moong dal – This is a split and skinned version of green gram (also known as moong or mung). Once the skin is removed, the color is yellow instead of green. It can be substituted with urad dal.
  • Oil – I recommend using avocado or sunflower oil for its neutral flavor and high smoke point. It is also excellent for cooking vegan dishes (such as this one).
  • Aromatics and spices – You will need a variety of aromatics and spices to flavor this dish, but the list is relatively short. Included are cumin seeds, asafoetida (hing), cloves (laung), bay leaf, turmeric powder, fresh ginger, Kashmiri red chilies, green chilies, and salt to taste.
  • Lime – You will need some lime juice for finishing, and I highly recommend using freshly squeezed juice.
  • Cilantro/Coriander – Adding some finely chopped coriander leaves (cilantro) to the dish as a garnish adds a beautiful color and flavor.
The ingredients needed to make trevti dal.
Ingredients for Trevti Dal

Notes

  • Dal will thicken as it cools down, so dilute it as needed.
  • In this recipe, you can substitute moong dal with urad dal.
  • To make this dish gluten-free, use gluten-free asafoetida.

Variations to try

  • For a dose of green, add spinach.
  • Temper with ghee for a flavorful twist.
  • You can also add the tempering at the end right before serving.
  • Add curry leaves during tempering to amp up the flavor of this dal.
  • Finish off with tempering instead of starting with it.
  • Add onions and garlic – saute the chopped onions and garlic after adding the spices. Cook till the onions soften.

Prep ahead and storage tips

Refrigerator: Stores well in the refrigerator for up to 3 days.

Freezer: If you want to prep ahead, you could always make a double batch and stash it in the freezer for up to a month. Thaw overnight in the refrigerator before use.

Reheat: You can reheat trevti dal either in the microwave or stovetop. The dal thickens in the refrigerator, so you may have to add water to get it to the consistency you desire before you reheat it.

Serve it with

While this recipe for Trevtil dal can be served on its own, there are many options for what to serve with this mixed lentil dish. Here are a few of my favorites:

  • Homemade rotis (chapati) – My foolproof method will show you how to make soft rotis every single time.
  • Basmati rice – Whether you use the stovetop method or the Instant Pot method, basmati rice is always delicious when served with dal.
  • Jeera rice – One whiff of this aromatic, fluffy basmati rice tempered with cumin seeds is enough to get your taste buds tingling. 
  • Jasmine rice – This fragrant rice is a good pairing with your favorite dals and curries.
  • Aloo bhaji – This classic Indian dish of spiced potatoes is perfect for serving with Trevati Dal.
Hands holding a stainless steel tray with dal, rice, and vegetable sides.
Chevti Dal

Other simple dal recipes to try

  • Gujarati dal – a treasured recipe that has been adapted to cook in the Instant Pot. Best of all? You can cook your rice simultaneously, thanks to the pot-in-pot method.
  • Instant Pot Langarwali Dal –  a creamy mixed lentil curry that cooks effortlessly in the Instant Pot.
  • Moong dal khichdi – This one-pot, 5-ingredient meal is easy on your stomach and is perfect for all ages.
  • Dal palak (Spinach and Tomato Dal) – This hearty, vegetarian spinach dahl cooks up in one pot for a comforting meal you can easily pair with fresh rice or roti.
A bowl of trevti dal garnished with chilies.
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Trevti Dal (Instant Pot + Stovetop)

This Gujarati Trevti Dal recipe is a delicious and creamy mixed lentil dish that is simple to prepare. A versatile Indian recipe that is a combination of three dals can easily be made vegan and gluten-free. All you need is 30 minutes!
Course Lunch/Dinner
Cuisine Indian
Keyword restaurant style
Method Instant Pot, Stovetop
Diet Gluten-free, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 195kcal

Ingredients

  • 2 tablespoons avocado oil
  • 1 teaspoon cumin seeds
  • ⅛ a pinch of asafoetida hing
  • 1 inch ginger grated
  • 2 Kashmiri red chilies
  • 2 cloves (laung)
  • 1 bay leaf
  • 2 Indian or Thai green chilies (Bird's eye) chopped
  • ¼ cup chana dal
  • ¼ cup tuvar dal
  • ¼ cup moong dal
  • ½ teaspoon turmeric powder
  • salt to taste
  • 1 tablespoon lime juice
  • 3 tablespoons finely chopped cilantro / coriander leaves for garnishing

Instructions

Instant Pot method

  • Add oil to the steel insert of the Instant Pot and press the Saute function and set it to “medium” and wait till the display reads “Hot.” Add cumin seeds and as they begin to sizzle add asafoetida.
    2 tablespoons avocado oil, 1 teaspoon cumin seeds, 1/8 a pinch of asafoetida
    An Instant Pot insert with tempered cumin seeds.
  • After 10 seconds, add cloves, bay leaf, ginger, Kashmiri red chili, and green chilies. Saute for about 30 seconds till the raw taste of ginger disappears.
    1 inch ginger, 2 Kashmiri red chilies, 2 cloves (laung), 2 Indian or Thai green chilies (Bird's eye), 1 bay leaf
    Adding chilies and aromatics to an Instant Pot.
  • Wash the dals and add them to the steel insert along turmeric powder and salt with 2.5 cups of water.
    1/4 cup chana dal, 1/4 cup tuvar dal, 1/4 cup moong dal, 1/2 teaspoon turmeric powder, salt to taste
    Adding water and dal to an Instant Pot.
  • [Optional Step] – You can cook Basmati rice along with dal. Place a trivet over the dal.
  • Place the bowl with rice and water over the trivet. For 1 cup of Basmati rice, add 1.25 cups of water.
    Placing a bowl of water and rice on a trivet inside of an Instant Pot.
  • Press the “Warm / Cancel” button and then select “Pressure Cook.”  Adjust the time to 10 minutes and set the pressure selection to high.
  • Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
  • Once the cooking cycle is complete allow the pressure to release naturally.
  • Carefully remove the rice using tongs.
    Cooked rice in a steel pot in the instant pot.
  • Dilute the dal if required. Add lime juice and cilantro. Mix well.
    1 tablespoon lime juice, 3 tablespoons finely chopped cilantro / coriander leaves for garnishing
    Adding cilantro and lime to Instant Pot dal.
  • Serve it hot with rice and a veggie side dish.
    Hands holding a stainless steel tray with dal, rice, and vegetable sides.

Stovetop method

  • Heat a tablespoon of oil in a pressure cooker. Add cumin seeds and as they begin to sizzle add asafoetida.
  • After 10 seconds, add cloves, bay leaf, ginger, Kashmiri red chili, and green chilies. Saute for about 30 seconds till the raw taste of ginger disappears.
  • Wash the dals and add them to the steel insert along with turmeric powder and salt with 2.5 cups of water.
  • Close the cooker and wait till the vent goes off 4 times [ Note: Every cooker works differently and mine takes that long to get the dal nicely cooked]
  • Shut the gas off and allow to cool naturally.
  • Open cooker and mix well and then garnish it with lime juice and coriander leaves.

Nutrition

Calories: 195kcal | Carbohydrates: 25g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 90mg | Potassium: 102mg | Fiber: 7g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 36mg | Calcium: 40mg | Iron: 2mg

The post Trevti Dal (Creamy Mixed Lentils) appeared first on Simmer to Slimmer.

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