A Weeknight Lifesaver

Weeknight dinners can feel like a race against time, especially when juggling work, traffic, and after-school activities. By the time I get home, I want something comforting and homemade—but without the hassle of standing over the stove. That’s where my trusty electric pressure cooker comes in, making it possible for me to walk in the door to a warm, home-cooked meal, ready to serve. One of my go-to and favorite to make is Garlicky Tomato Dal. It makes for a quick and wholesome one-pot meals when paired with steamed basmati rice that’s made in the Instant Pot at the same time, using the pot-in-pot (PIP) method.

It delivers bold flavors with minimal effort, making it a lifesaver on hectic evenings. I simply set it up before leaving, and by the time I’m back, dinner is waiting for me—modern convenience at its best!

A Dal Close to My Heart

This recipe is my take on a classic Tomato Dal, which I first learned from my dear friend and grad school roommate at Rutgers. She made it regularly, and I devoured every bite, finding comfort in its familiar flavors. It reminded me of the Tomato-Jeera Amti my mom used to make growing up. Over the years, I’ve put my own spin on it—mashing up the two dal recipes, amping up the garlic and adapting it to the Instant Pot for a fuss-free, deeply flavorful version.

Cooking dal in the Instant Pot allows the flavors to meld beautifully under pressure, intensifying the warmth of garlic and tangy tomatoes. I love how effortlessly this dish comes together with pantry staples like toor dal (split pigeon peas) or masoor dal (red lentils), canned or fresh tomatoes, garlic, a couple of basic spices and fragrant basmati rice. If I have baby spinach in the fridge, I toss it in after opening the Instant Pot—the residual heat wilts it perfectly, adding a vibrant touch and a nutritious boost.

The Magic of Pot-in-Pot Cooking

One of the best parts of this recipe is the pot-in-pot (PIP) method, which allows me to cook dal and rice together in the Instant Pot. This means one less pot to wash and a perfectly coordinated meal without extra effort. While the dal simmers and soaks up the flavors of garlic, cumin, and tomatoes, the basmati rice steams gently above it.

To set this up, I place a tall trivet over the dal and set a stainless steel insert container filled with rinsed basmati rice and water on top. The whole thing cooks together in just six minutes on high pressure—hands-off, efficient, and perfect for busy nights!

Serving Ideas & Variations

I love serving Garlicky Tomato Dal in a rice bowl along with steamed basmati rice, green chili pickle and a refreshing side, like Carrot Koshimbir or in a thali (a traditional Indian meal served on a large plate with a variety of small dishes, offering a balanced mix of flavors, textures, and nutrients) with pickle, koshimbir, bhaji, rotis and rice.

For extra indulgence, I sometimes finish the dal with a ghee tadka—warming up ghee with mustard seeds, green or dried red chilies, and curry leaves for an aromatic, flavorful drizzle. If I’m feeling lazy, I simply pull out the bottle of hot chili oil and add a few swirls on top for a spicy kick.

Want to switch things up? Here are a few ways to adapt this dal depending on what you have on hand:

Baby spinach: If I have some in the fridge, I toss in a handful after opening the Instant Pot. The residual heat wilts it beautifully, adding a vibrant touch and a nutritious boost.

A squeeze of lemon or lime: Just before serving, a splash of citrus brightens up the flavors and adds a refreshing finish.

Fresh cherry or grape tomatoes: When I have these on hand, I love using them instead of canned tomatoes. They add a mild sweetness and burst of fresh flavor to the dal.

This dal is also delicious on its own as a hearty soup. On chilly evenings, I serve a steaming bowl with a squeeze of fresh lemon juice and some toasted naan on the side.

A Go-To Comfort Meal

This Garlicky Tomato Dal has become a weeknight staple in my kitchen, not just because it’s quick and easy, but because it’s pure comfort food. It’s warm, nourishing, and deeply satisfying—just the kind of meal I crave after a long day.

And the best part? No stirring, no babysitting, no last-minute scrambling. Just dump, set, and come home to a delicious, ready-to-eat meal. Would love to hear—do you use your Instant Pot for weeknight meals? Let me know in the comments below!

Garlicky Tomato Dal

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• Author: Vasanti
• Yield: 2–3 servings 1x

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Description

A hearty dal, infused with garlic & tomatoes cooks with basmati rice in the Instant Pot using the pot-in-pot method for a hands-off meal.

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Ingredients

Units USM Scale 1/2x1x2x3x

For the Stew

• 2 tbsp neutral oil of choice (or ghee for added flavor)
• 1/2 tsp cumin seeds
• 1/4 tsp asafetida
• 2 cloves garlic, smashed, peeled and finely chopped
• 1–2 Thai or bird’s eye green chilies, thinly sliced or 1/2 tsp crushed red pepper (optional for desired level of heat)
• 2 medium tomatoes, roughly chopped (see FAQs & Notes)
• 1/2 tsp turmeric turmeric
• salt, to taste
• 1 tsp ground jaggery or sugar
• 1 cup toor daal (split pigeon peas) or masoor daal (red lentils) (see Variations)
• 3 cups water
• 1 medium green onions, thinly sliced, for garnish
• 4–5 sprigs of cilantro/coriander leaves, chopped, for garnish

For the Rice (optional, if cooking pot-in-pot)

• 1 cup basmati rice
• 1 cup water

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Instructions

Making the Stew

• Place the inner pot in the Instant Pot and press the Sauté button.
• Add in the oil and let it heat for 30 seconds.
• When it starts shimmering, add in the cumin seeds and asafetida.
• When the seeds splutter, add in the chopped garlic and sliced green chilies (or crushed red pepper, if using).
• Let the spices, the chilies and garlic sizzle for a minute and then add chopped tomatoes.
• Add in the turmeric and season with salt and jaggery/sugar.
• Stir to combine everything well.
• Press the Cancel button to turn the Instant Pot off. 
• Rinse the toor dal (or masoor dal, if using) in a sieve under cold tap water and add it to the spiced tomatoes mixture.
• Pour in the water and stir well, ensuring the dal is well immersed in the liquid. 

Making the Rice Pot-in-pot

• For pot-in-pot rice, place a tall trivet over the uncooked dal and spiced tomatoes mixture at the bottom of the pot.
• Rinse and drain the basmati rice. Add rice along with 1 cup of water in a stainless steel Instant Pot insert and then place it over the trivet.

Pressure Cooking 

• Close the lid and turn the steam release valve to the sealing position. Press the Rice button to select the default settings for time and pressure with 12 minutes on low pressure. You can also press the Manual button and cook it faster, at high pressure for 6 minutes.  Note that old lentils may take longer time to cook, so increase the cooking time by 5 minutes or so.
• When cooking is complete, open the lid after the pressure has released naturally. It will take about 15-18 minutes to depressurize. 
• Open the lid and using a pair of tongs or silicone holders, remove the insert with the basmati rice.
• Give the dal a quick stir and check to make sure the beans are cooked thoroughly. Mash some of the dal with the back of the ladle and adjust seasonings, if needed (see Variations for optional additions).
• Garnish with sliced green onions and chopped cilantro/coriander (see Variations for optional finishes). 
• Serve warm as a soup or spoon it over or next to the rice.