Instant Pot Dal
Plant-based | Instant Pot | One-pot | Make-ahead friendly
A simple North Indian red lentil dal made in the Instant Pot that lets the natural sweet flavour of masoor dal shine through. 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 moong dal 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) | 1½ cups (285g) | |
| Moong dal (split yellow lentils) | ⅓ cup (70g) | Optional — adds body and thick texture |
| Tomatoes, deseeded & chopped | 4-5 medium (~1½ cups), or 1 × 400g can peeled tomatoes | Roma or vine |
| Green chilies, slit | 2-3 | Optional, adjust to heat preference |
| Water | 3 cups | Use with stock blocks below |
| Salted stock blocks | 1½ blocks | 1 block per 2 cups water. Dissolve in the cooking water. |
| For the Tadka | ||
| Ghee | 3-4 tbsp | Or 2 tbsp oil / 4 tbsp butter |
| Dried red chilies, broken | 3 | |
| Garlic cloves, chopped | 5-6 | |
| Mustard seeds | ¾ tsp | Optional |
| Cumin seeds | 1½ tsp | |
| Hing (asafoetida) | ¼ tsp | Optional but recommended |
| Salt | 1½ tsp | Adjust to taste |
| Kashmiri red chili powder | ¾-1½ tsp | Use ¾ for mild, up to 1½ for heat |
| Turmeric | ¾ tsp | |
| Garam masala | ½ tsp | Add more if you want |
| Kasuri methi (dried fenugreek leaves) | 1½ tsp | Crushed between palms |
| To Serve | ||
| Fresh coriander leaves, chopped | 4-5 tbsp | |
| Lemon juice | 3-4 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, salt, chili powder, hing, garam masala, and turmeric. Sauté 1 minute.
- Add the dal: Add the soaked and drained dal, green chilies, and 3 cups water with 1½ 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 7 minutes.
- Release: Let the pressure release naturally. Open and stir in the crushed kasuri methi.
- Finish: Taste and adjust salt or garam masala. 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, 6 servings)
Section titled “Nutrition (per serving, 6 servings)”- Calories: ~270
- Protein: 13g
- Fiber: 16g
- Fat: 8g
Source: Indian Healthy Recipes — Masoor Dal by Swasthi Shreekanth
Prep: 5 min (+ 1 hour soaking) | Cook: 25 min | Serves: 6