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–+ servings
Creamy Pressure Cooker Dal and Rice Soup – vegetarian recipe
Stav Kogan

Creamy Pressure Cooker Dal and Rice Soup

A velvety, full-bodied soup where rice and lentils meld together perfectly, creating a complete protein powerhouse. Packed with tender vegetables and fragrant spices, it's a whole meal in a bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings: 4 -5
Calories: 310
Ingredients Method Nutrition

Ingredients
  

  • Dal soaking time: 1 hour
  • 3 tablespoons (45 ml / 1.5 fl oz) yellow or green split peas
  • 3 tablespoons (45 ml / 1.5 fl oz) split moong dal or toovar dal
  • 3 tablespoons (45 ml / 1.5 fl oz) basmati or other long-grain white rice
  • 2 tablespoons (30 ml / 1 fl oz) butter or ghee
  • ½ teaspoon (2 ml / 0.1 fl oz) turmeric
  • ¼ teaspoon (1 ml / 0 fl oz) yellow asafetida powder (hing) *Note: This amount applies to Cobra brand; reduce other brands by three-fourths.
  • ½ small hot green chili, seeded, or to taste
  • ½-inch / 1.5 cm piece fresh ginger root, peeled
  • 2 medium carrots, peeled and cut into 1-inch / 2.5 cm pieces
  • ½ small cauliflower, stemmed and cut into flowerets
  • 6 whole red radishes
  • 5¼ cups / 1.25 liters water
  • 1 tablespoon (15 ml / 0.5 fl oz) ground cumin
  • 1 tablespoon (15 ml / 0.5 fl oz) ground coriander
  • 1 teaspoon (5 ml / 0.2 fl oz) garam masala
  • ½ teaspoon (2 ml / 0.1 fl oz) freshly ground black pepper
  • 1½ teaspoons / 7 ml (0.2 fl oz) salt
  • 2 tablespoons (30 ml / 1 fl oz) fresh minced parsley or coriander, for garnish
  • Feel free to substitute vegetables based on what's in season. Peeled Jerusalem artichokes, winter squash, summer squash, or fresh peas all work beautifully.
  • For a chunkier, more rustic texture, blend only half of the soup and leave the other half as is, combining them in the final step.
  • This soup stores wonderfully. Keep it in an airtight container in the refrigerator for up to 4 days. It may thicken upon cooling; simply add a splash of water when reheating.
  • For a deeper flavor, briefly sauté the ginger and green chili in the ghee or butter inside the pressure cooker pot before adding the other and water.

Method
 

  1. Place the split peas in a bowl and cover with hot water.
  2. Let them soak for 1 hour, then drain completely.
  3. While they soak, sort, wash, and drain the split moong or toovar dal.
  4. Combine the drained split peas, washed dal, rice, butter or ghee, turmeric, asafetida, green chili, ginger, carrots, cauliflower, radishes, and water in a 6-quart/liter pressure cooker. Lock the lid and cook under high pressure for 20-22 minutes.
  5. Remove the cooker from the heat and allow the pressure to drop naturally.
  6. Once safe, open the lid. Carefully transfer the soup in two batches to a blender, blending each batch on high speed until completely smooth and creamy.
  7. Pour the blended soup into a large saucepan.
  8. Stir in the ground coriander, cumin, and garam masala.
  9. Bring the soup to a gentle boil over medium heat, stirring occasionally, and cook for 1-2 minutes to allow the flavors to meld.
  10. Remove the pan from the heat.
  11. Stir in the black pepper, salt, and fresh minced parsley or coriander.
  12. Taste and adjust seasoning if necessary, then serve hot.

Nutrition

Calories: 310kcalCarbohydrates: 31gProtein: 10gFat: 7.5g

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