I’ve loved lentils for as long as I can remember. I am also a huge fan of them as a first food for babies, as they’re soft and full of iron. Red lentils were always my go-to as they cook very quickly and are so versatile, but lately I’ve discovered urad dal. It’s a split black lentil and provides almost a creamy texture to soups.

My toddler helped me make this dal, and by help I mean he spilled the lentils everywhere and butchered the tomato with a kid’s knife. I have to say though, it was pretty damn good!


  • Half a tbsp olive oil
  • Half a tbsp butter (or omit this and use 1 full tbsp olive oil, but I like the creaminess that butter provides)
  • 1 onion, diced
  • 2 large cloves garlic, minced
  • 1.5 tsp cumin
  • 1 tsp garam masala (or curry powder)
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1 cup urad dal (or any kind of lentils)
  • 1 medium yam, peeled and chopped into small cubes
  • 1 large tomato, chopped (ideally not by my toddler)
  • 3 cups stock or broth (I used chicken but vegetable would work as well, or just water)
  • salt and pepper as desired
  • a squeeze of lemon juice


  1. Set IP to ‘Sauté’. Fry chopped onion and garlic in oil and butter for 2 mins. until translucent.
  2. Add spices and mix well.
  3. Add lentils, yam and tomato and mix until coated with spices and oil.
  4. Add stock, mix, and set IP to ‘Manual’ and set timer for ’20 minutes’. Make sure IP nozzle is in ‘sealed’ position.
  5. Allow natural pressure to release (the longer you allow this to happen, the creamier it will be).
  6. Add salt, pepper and lemon juice to taste.
  7. Serve with naan, rice or on their own.

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