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A pot of osaman
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4.93 from 54 votes

Osaman: Instant Pot Indian Lentil Broth

Prep Time10 mins
Cook Time8 mins
Natural Pressure Release10 mins
Total Time30 mins
Servings: 4 people


  • 1 cup split pigeon peas (tuver dal/ toor dal)
  • 6 cups water
  • 1/2 tsp ghee
  • 1/2 tsp cumin seeds
  • 1 medium shallot optional
  • 1 green chili
  • 1 1/2 tbsp lemon juice
  • handful cilantro leaves
  • 1/2 tsp salt or to taste


  • Rinse the split pigeon peas
  • Combine the pigeon peas and turmeric with 6 cups of water in an Instant Pot or pressure cooker.
  • Cook at high pressure for 8 minutes. Then allow the pressure to release naturally for at least 10 minutes.
  • Using a large sieve, strain the dal mixture into two separate bowl. Set the solids aside to make Lachko Dal. 
  • Wipe the Instant Pot insert dry with a kitchen towel and add the ghee. Set the Instant Pot to saute mode and heat the ghee. When it begins to shimmer (it happens fast!) add the cumin seeds, shallot and green chili. Stir until the shallots soften - about 30 seconds.
  • Add the strained liquid back into the Instant Pot with the spiced ghee. Bring to a boil. Turn off the heat.
  • Add salt, lemon juice and cilantro. Serve warm.


Most Gujarati families also add a bit of jaggery (gur) or sugar to the broth as well. Try adding a teaspoon of jaggery or brown sugar far that traditional Gujarati flavor.
Although my family adds onions or shallot to this recipe, many families add ginger instead. If I am making this when I have a sore throat, I will add both. Feel free to experiment with ginger and shallots. 
The Lachko Dal freezes well. So feel free to freeze if you don't want to eat it with the Osaman.