Guyanese Instant Pot Dhal

Guyanese Instant Pot Dhal is a quick and easy way to enjoy delicious, dreamy dhal. Perfect for when you have a craving from dhal and rice or dhal and roti. This recipe is truly a one pot dish from beginning to end.

Instant Pot Dhal

I’ve been making dhal in my instant pot since I bought my first instant pot in 2014. It is such a time saver and delivers excellent results every time. When you want traditional Guyanese dhal in a fraction of the time, this is the go-to recipe! Imagine not having to babysit split peas on the stove top! This recipe will change how you make dhal.

What you should know about this Instant Pot Dhal Recipe

• Quick and Easy: Save at least 30 minutes of cooking time with the instant pot method. And there’s no worry of a pot boiling over on the stove. Simply set it and forget it!
• Chunkay in the Beginning: To make this recipe truly one pot, I chunkay (Guyanese word for tadka) my sliced garlic and whole cumin or ground cumin (I use ground cumin in this recipe) at the beginning of the recipe, instead of waiting until the end and doing it in a separate pan.
• Versatile: This recipe works with different varieties of lentils and can be adjusted based on your preference.

Traditional Dhal vs Instant Pot Dhal

When making traditional Guyanese dhal, I cook the yellow split peas in water seasoned with garlic, onion, curry powder, and geera. Then once the yellow split peas are tender (to the point when it melts into the water) I chunkay (cook in oil) my sliced garlic, then add it to the dhal, and mix.

For this Guyanese instant pot dhal recipe I wanted to do everything in the instant pot. So I cook the garlic and whole cumin seeds (geera) in hot oil in the instant pot first. When the garlic and cumin are dark brown and almost burnt I add the onions, followed by the yellow split peas, the curry, the spices and water. After that, I seal up and pressure cook for 20 minutes. And that’s it. I have delicious dhal perfect for some flaky oil roti.

Ingredients for Instant Pot Dhal

This Instant Pot Dhal comes together easily with yellow split peas, water, oil, aromatics, and spices.

• Yellow split peas: Wash them before using.
• Yellow Onions: Diced or chopped works well. It will melt away after pressure cooking.
• Water(not pictured): The liquid base of the dhal.
• Cooking Oil: Use a light tasting, high smoke point oil like, avocado oil, light tasting olive oil, sunflower oil or even coconut oil.
• Fresh Garlic Cloves: Chopped and thinly sliced.
• Curry powder: This has a deep earthy flavor and gives the dhal that distinct yellow hue.
• Ground turmeric or turmeric powder: This optional ingredient contributes to the color and enhances the overall taste.
• Cayenne Pepper(optional): Add this optional ingredient for a kick of heat.
• Ground Cumin (geera): Ground, roasted cumin adds a rich and hearty depth of flavor.
• Salt: To enhance the flavor of the dish.

See recipe card for quantities.

How to Make Guyanese Dhal in the Instant Pot

Cook the garlic first for the same flavor payoff and less hassle versus using another pan and sautéing it at the end. Set your instant pot to sauté and when hot add the oil. When the oil is hot add the sliced garlic and ground cumin. You can also add whole cumin instead of ground cumin (either works).

Cook until the garlic becomes dark brown and is almost burnt, then add the onions, the rest of the raw garlic (chopped), the yellow split peas, salt, all of the remaining spices and the water.

Seal up the instant pot and pressure cook on high for 20 minutes. Then rapid release, and use a whisk, hand blender or dhal gutney to blend everything together.

Substitutions & Variations

If you already have a solid dhal recipe––meaning you season your dhal a particular way––you can still use this recipe for the measurements but season your dhal however you like.

My mom likes whole roasted geera (cumin) in her dhal but my husband does not. My mother always adds garam masala to her dhal but sometimes I leave it out. Sometimes I like to add ground coriander and a handful of spinach at the end. Just make it however, you like.

Equipment

• Instant Pot: Use this to cook the dhal. If you don’t already have an instant pot, I recommend this one here.
• Whisk/Dhal Gutney/Immersion Blender: Use one of these tools to ensure the dhal has a silky smooth consistency. I have tried each method and the dhal gutney is the best. It’s a wooden tool that easily breaks down the peas.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat it in the microwave or over medium heat on the stove.

Tips for the Best Instant Pot Dhal

• If your dhal seems too thin or watery, put it on sauté mode and cook it for an additional 3 minutes, but remember it will thicken as it cools.
• Multiply this recipe if you’re serving a larger group. My water-to-peas ratio is 4 cups of water for 1 cup of yellow split peas.
• Contrary to an old wives’ tale, adding onions to dhal does not make it spoil. I’ve been making this recipe, onions included, since I got married and have never had an issue.
• Serve instant pot dhal with roti, white rice, a curry, or any vegetable dish.

Frequently Asked Questions