Red Lentil Dal {Instant Pot}

Name: Red Lentil Dal {Instant Pot}
Prep time: 5 min
Cook time: 8 min
Total time: 43 min
Yield: 8 Cups
Ingredients: 2 teaspoon ghee (non-vegan); ½ medium yellow onion; 1 tablepoons minced ginger; 3 garlic cloves; ¼ cup mild curry paste**; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 (14 ounce) can lite coconut milk; 5 cup low sodium vegetable broth; 2 ½ cups split red lentils; salt

User Reviews

4.9

108 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Pressure & Release time
30 mins
Total Time
43 mins
Servings
8 Cups
Calories
177 kcal
Course
Main Course
Cuisine
Indian

Red Lentil Dal {Instant Pot}

Lauren Clark

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Make a big batch of this vegan Red Lentil Dal in your Instant Pot and enjoy it for meatless lunches and dinners the rest of the week. So easy to make!

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Ingredients

Servings

2 teaspoon ghee (non-vegan) or coconut oil (vegan)* (See Note 1)
½ medium yellow onion minced
1 tablepoons minced ginger
3 garlic cloves minced
¼ cup mild curry paste** (See Note 2)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 (14 ounce) can lite coconut milk
5 cup low sodium vegetable broth
2 ½ cups split red lentils masoor dal
salt to taste

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Instructions

Set the Instant Pot to the Saute setting. Heat the ghee or coconut oil. Add the onion and ginger. Cook, stirring, until the onion softens, 3 to 4 minutes.
Add the garlic, curry paste, coriander and cumin, and cook for 1 minute. Turn off the Instant Pot.
Whisk in the coconut milk and vegetable broth, then stir in the red lentils.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Manual or Pressure Cook setting. Set the time to 8 minutes. It will take about 20 minutes for the Instant Pot to reach pressure.
Once the time is expired, wait for 10 minutes (natural release), then carefully use the quick release valve to release the remaining pressure.
Season with salt, to taste.
Serve or store in the fridge.

Notes

Note 1: Ghee is not vegan, though it is vegetarian. Use coconut oil for a vegan option. The nutritional information was calculated using ghee, but it is nearly identical when coconut oil is used.
Note 2: For a spicier dal, use spicy curry paste or add some cayenne pepper.
Make-ahead tip: If making ahead and storing in the refrigerator, the dal will stiffen up. Stir in additional vegetable broth when reheating to re-constitute the dal.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

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Serving 0.66Cup Calories 177kcal (9%) Carbohydrates 25.3g (8%) Protein 9.9g (20%) Fat 4.3g (7%) Saturated Fat 2.2g (11%) Cholesterol 1.7mg (1%) Sodium 85mg (4%) Fiber 6.9g (28%) Sugar 2.7g (5%)