Instant Pot Dal
Plant-based | Instant Pot | One-pot | Make-ahead friendly
A simple North Indian dal of red lentils and brown lentils made in the Instant Pot, letting the natural sweet flavour of masoor shine through with brown lentils adding bite and body. Minimal spices, maximum taste — pantry staples and one pot from start to finish.
Prep — Soak the Dal
Section titled “Prep — Soak the Dal”- Add masoor dal and brown lentils to a large bowl.
- Wash 3-4 times until the water runs clear.
- Cover with fresh water and soak for 1 hour.
- Drain before cooking.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Masoor dal (red lentils) | 3 cups (570g) | |
| Brown lentils | 1 cup (190g) | Hold their shape — add bite to the dal |
| Tomatoes | 2 × 400g cans peeled tomatoes | Drain nothing, tip the whole can in |
| Green chilies, slit | 5-6 | Optional, adjust to heat preference |
| Water | 7 cups | Ratio 7 cups water to 4 cups dry dal |
| Salted stock blocks | 3½ blocks | 1 block per 2 cups water. Dissolve in the cooking water. |
| For the Tadka | ||
| Ghee | 8-9 tbsp | Or 5 tbsp oil / 10 tbsp butter |
| Dried red chilies, broken | 8-9 | |
| Garlic cloves, chopped | 15-17 | |
| Mustard seeds | 1¼ tsp | Optional |
| Cumin seeds | 2½-3 tsp | |
| Hing (asafoetida) | ¾ tsp | Optional but recommended |
| Kashmiri red chili powder | 1½-2½ tsp | Use 1½ for mild, up to 2½ for heat |
| Turmeric | 1¼ tsp | |
| Garam masala | 1 tsp | Add more if you want |
| Nutmeg, ground | 1 tsp | Optional — adds warm, sweet depth |
| Kasuri methi (dried fenugreek leaves) | 2½-3 tsp | Crushed between palms |
| To Serve | ||
| Fresh coriander leaves, chopped | 10-11 tbsp | |
| Lemon juice | 7-8 tbsp | Fresh squeezed |
Method
Section titled “Method”- Get all ingredients ready.
- Sauté the tadka: Press Sauté on the Instant Pot and heat the ghee (or oil/butter). Add mustard seeds, cumin seeds, dried red chilies, and chopped garlic. Sauté until the garlic turns lightly golden.
- Bloom the spices: Add the tomatoes, chili powder, hing, garam masala, turmeric, and nutmeg (if using). Sauté 1 minute.
- Add the dal: Add the soaked and drained dal, green chilies, and 7 cups water with 3½ stock blocks dissolved in it. Stir well and deglaze the pot.
- Pressure cook: Secure the lid and set the steam release to Sealing. Pressure cook on High for 12 minutes.
- Release: Let the pressure release naturally (10-15 min). The red lentils will have melted into the sauce and the brown lentils will still hold their shape. Open and stir in the crushed kasuri methi.
- Finish: Taste and adjust seasoning. If too runny, sauté a few minutes to thicken; if too thick, add a splash of hot water.
- Squeeze lemon juice and garnish with fresh coriander. Serve hot with basmati rice, roti, or naan.
Variations
Section titled “Variations”Extra veg: Add a handful of spinach, chopped carrots, or fresh methi leaves in the last 5 minutes of simmering.
Richer: Use 4 tbsp ghee in the tadka and finish with a splash of cream or coconut milk.
Smokier: Use the dhungar method — place a red-hot charcoal piece in a small steel bowl inside the dal pot, pour 1 tsp ghee over it, cover immediately and let smoke infuse for 5 minutes.
Batch Cooking
Section titled “Batch Cooking”- Storage: Keeps 5 days refrigerated, 3 months frozen.
- Improves overnight: Flavours deepen — great for meal prep.
- Reheats: Stovetop or microwave, add a splash of water if thickened.
Nutrition (per serving, 10 servings)
Section titled “Nutrition (per serving, 10 servings)”- Calories: ~360
- Protein: 17g
- Fiber: 21g
- Fat: 11g
Source: Indian Healthy Recipes — Masoor Dal by Swasthi Shreekanth
Prep: 5 min (+ 1 hour soaking) | Cook: 40 min | Serves: 10