5 Quick Dal and Sabzi Recipes You Can Make Faster in a Steel Pressure Cooker

Looking for a quick dal recipe in steel pressure cooker? Try these 5 easy Indian dal and sabzi recipes that cook faster, taste comforting, and work perfectly in Vinod Steel pressure cookers like the Splendid Plus and Europa Stainless Steel Cooker. 

There’s something comforting about quick Indian meals that still taste like they’ve been slow-cooked with care. On busy weekdays, a pressure cooker becomes less of a kitchen tool and more of a lifesaver, helping you prepare soft dals, flavorful sabzis, and comforting meals in a fraction of the time.

That’s exactly why many home cooks rely on durable stainless steel cookers like the Vinod Splendid Plus Pressure Cooker and the Vinod Europa Stainless Steel Handi Shape Pressure Cooker for everyday cooking. Their even heating and sturdy steel construction make everyday meals feel effortless. If you love quick Indian cooking, you can also explore the full Vinod Steel Pressure Cooker Collection here: Vinod Steel Pressure Cooker Collection

1. Classic Moong Dal Tadka

Ingredients

• 1 cup yellow moong dal

• 3 cups water

• 1 onion, finely chopped

• 1 tomato, chopped

• 4 garlic cloves, sliced

• 2 green chilies

• ½ tsp turmeric powder

• Salt to taste

• 1 tbsp ghee

• 1 tsp cumin seeds

• Fresh coriander leaves

Step-by-Step Method

Wash the moong dal thoroughly and add it to your Vinod Doniv Triply Steel Outer Lid Pressure Cooker with water, turmeric, and salt. Let it cook gently for 2 whistles on medium flame.

Meanwhile, prepare a quick tadka by sautéing cumin, garlic, onions, and chilies in ghee until aromatic. Stir in tomatoes and cook until soft.

Pour the tadka over the cooked dal, mix gently, and simmer for another 2 minutes before serving hot.

Pro Tips

• Moong dal cooks quickly and is perfect for weekday dinners.

• Mash the dal slightly for a creamy texture.

• Finish with extra ghee for richer flavor.

2. Punjabi Chana Dal

Ingredients

• 1 cup chana dal

• 3½ cups water

• 1 onion, chopped

• 1 tomato, chopped

• 1 tsp ginger-garlic paste

• ½ tsp turmeric powder

• 1 tsp garam masala

• 1 tsp cumin seeds

• 1 tbsp oil

• Salt to taste

Step-by-Step Method

Soak the chana dal for 20 minutes, then transfer it into your Vinod Doniv Sandwich Bottom Stainless Steel Inner Lid Pressure Cooker with water, turmeric, and salt. Cook comfortably for 4 whistles.

In a steel kadai, sauté cumin and onions until golden and fragrant. Add ginger-garlic paste and tomatoes, cooking until the masala thickens beautifully.

Mix the cooked dal into the masala, sprinkle garam masala, and let everything simmer together for a few minutes.

Pro Tips

• Slight soaking cuts down cooking time significantly.

• Keep the dal slightly grainy for authentic Punjabi texture.

• Lemon juice at the end brightens the flavors instantly.

3. Fast Aloo Matar Sabzi

Ingredients

• 3 potatoes, cubed

• 1 cup green peas

• 1 onion, chopped

• 1 tomato, pureed

• 1 tsp ginger paste

• ½ tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp cumin seeds

• 2 tbsp oil

• Salt to taste

Step-by-Step Method

Heat oil directly in your Vinod Doniv Triply Inner Lid Pressure Cooker and allow the cumin seeds to crackle gently. Add onions and sauté until soft and lightly golden.

Stir in ginger paste, tomato puree, and spices, cooking until the masala looks rich and glossy. Add potatoes and peas, coating them well in the masala.

Pour in a little water, close the lid, and cook for just 1 whistle. Allow the pressure to settle naturally before serving warm.

Pro Tips

• Avoid excess water to keep the sabzi perfectly textured.

• Fresh peas add natural sweetness.

• This recipe is ideal when you need a fast sabzi in cooker.

4. Lauki Chana Dal

Ingredients

• 1 cup bottle gourd, chopped

• ½ cup chana dal

• 1 tomato, chopped

• 1 green chili

• ½ tsp turmeric powder

• 1 tsp cumin seeds

• 1 tbsp ghee

• Salt to taste

Step-by-Step Method

Add soaked chana dal, lauki, tomato, turmeric, chili, and water into your Vinod Doniv Sandwich Bottom Inner Lid Pressure Cooker. Let everything cook together for 3 whistles.

Prepare a quick cumin tempering in ghee and pour it over the hot dal just before serving.

Pro Tips

• Lauki releases water naturally while cooking.

• Garlic tadka works beautifully with this recipe.

• The flavors deepen wonderfully the next day.

5. Quick Bhindi Masala

Ingredients

• 250g bhindi, chopped

• 1 onion, sliced

• 1 tomato, chopped

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp amchur powder

• 2 tbsp oil

• Salt to taste

Step-by-Step Method

Heat oil in your Vinod Doniv Triply Stainless Steel Outer Lid Pressure Cooker and sauté onions until golden and aromatic. Add tomatoes and spices, cooking until the masala softens nicely.

Add bhindi and stir gently so it coats evenly with the masala. Close the lid and cook for only 1 whistle, then release the pressure immediately.

Sprinkle amchur before serving for a delicious tangy finish.

Pro Tips

• Dry the bhindi completely before cooking.

• Don’t overcook or the bhindi may turn slimy.

• Avoid stirring too much after pressure cooking.

Why the Right Pressure Cooker Makes a Difference

Indian cooking becomes noticeably easier when your cookware distributes heat evenly and cooks efficiently without reacting to ingredients. Stainless steel pressure cookers are especially useful for daily dal and sabzi because they retain flavor beautifully while offering durability for long-term use. Vinod Steel’s range, from the Splendid Plus Pressure Cooker to the Platinum Triply Pressure Cooker, is designed to make everyday cooking faster, smoother, and more dependable.

Cooking these dishes regularly? Explore the complete Vinod Steel Pressure Cooker Collection here: Shop Vinod Steel Pressure Cookers

FAQs

Which dal cooks fastest in a pressure cooker?

Moong dal is the quickest and most convenient option for busy weekdays.

Is stainless steel better than aluminum for pressure cooking?

Yes, stainless steel is durable, non-reactive, and excellent for Indian cooking.

How many whistles are enough for most dal recipes?

Most dals cook perfectly within 2–4 whistles depending on soaking time.

Can I cook sabzi directly in a pressure cooker?

Absolutely. Many Indian sabzis cook beautifully while saving both time and fuel.

Why does dal foam while cooking?

Some dals release starch naturally. Adding a few drops of oil helps reduce foaming.

Which Vinod pressure cooker is best for daily cooking?

The Vinod Splendid Plus and Vinod Europa Stainless Steel Pressure Cookers are both excellent for regular Indian meals.

Are Vinod Steel pressure cookers induction friendly?

Yes, many Vinod Steel pressure cookers are compatible with induction cooktops.