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; ½ yellow onion; 1 tablepoons ginger; 3 garlic; ¼ cup curry paste; 1 teaspoon ground coriander; 1 teaspoon cumin; 1 (14 ounce) can coconut milk; 5 cup vegetable broth; 2 ½ cups red lentils; salt

User Reviews

4.9

72 reviews

Excellent

Prep Time
5 mins
Cook Time
8 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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This Instant Pot red lentil dal features red lentils cooked with onion, ginger, garlic, and warm spices submerged in coconut milk and vegetable broth. The slow pressure cooking softens the lentils into a creamy consistency while preserving the fresh flavors of the aromatics and curry paste, resulting in a mildly spiced, comforting dish with a smooth texture.

Description

Red Lentil Dal made in the Instant Pot begins by sautéing onion and ginger in ghee or coconut oil, then adding garlic, curry paste, and ground spices to develop the flavor base. Coconut milk and vegetable broth provide a creamy and nourishing cooking liquid, into which red lentils are added. Pressure cooking at high for 8 minutes softens the lentils, creating a thick and creamy dal with well-blended spices.

The flavor combines earthy lentils with the sweetness of coconut milk and the warmth of coriander and cumin, balanced with the mild heat from curry paste. The texture is rich yet smooth, making it suitable as a main dish served with rice or bread.

If storing leftovers, the dal may thicken; add extra broth when reheating to restore creaminess. Vegan options can be made by substituting coconut oil for ghee. Adjust spice levels by choosing milder or spicier curry pastes as preferred.

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Ingredients

Servings

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

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Instructions

Keep Screen Awake

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

Use coconut oil instead of ghee for a vegan-friendly version without significant flavor change.
To make the dal spicier, select a hot curry paste or add cayenne pepper while cooking.
Dal tends to thicken after refrigeration; stir in additional vegetable broth when reheating to adjust consistency.
Nutritional values should be verified independently as shown values use specific ingredient brands.

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%)