Last Updated on 2 months by Neha Deshmukh

Instant Pot Masoor Dal Recipe – Quick & Easy Red Lentil Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. This Instant Pot Masoor Dal is exactly that – a quick and easy red lentil curry that’s packed with goodness and tastes absolutely divine. I first made this when I was craving a taste of home, and it’s been a weeknight staple ever since!

Why You’ll Love This Recipe

This Masoor Dal recipe is a game-changer. Seriously! It’s ready in under 30 minutes (that includes the pressure building and release time!), making it perfect for busy weeknights. Plus, it’s incredibly healthy, naturally vegan, and bursting with warm, aromatic spices. It’s the kind of dish that just feels like a hug in a bowl.

Ingredients

Here’s what you’ll need to whip up this delicious dal:

• 2 tbsp light cooking oil
• 1 tsp cumin seeds
• 2-3 large garlic cloves, bruised
• 2-3 thin ginger slices
• 1 medium onion, finely chopped
• ¼ tsp turmeric powder
• ¼ tsp red chili powder
• ½ tsp coriander powder
• Salt to taste
• 1 large tomato, finely chopped
• 2 cups red lentils (masoor dal)
• 3 cups water
• Fresh cilantro leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference.

• Masoor Dal (Red Lentils): These are the star of the show! Masoor dal cooks quickly and breaks down beautifully, creating a creamy texture. They’re also a fantastic source of protein and fiber.
• Cumin Seeds: Don’t skip these! Blooming them in hot oil releases their incredible aroma and forms the base of the dal’s flavor.
• Spice Levels: Traditionally, Indian cooking varies so much by region. Some families like a fiery kick, while others prefer a milder flavor. Feel free to adjust the red chili powder to your liking – a little goes a long way! My grandma always used Kashmiri chili powder for a beautiful color and mild heat.
• Tomatoes: Ripe, juicy tomatoes add a lovely sweetness and acidity to the dal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Activate Saute mode on your Instant Pot. Add the oil and cumin seeds. Heat until the seeds start to sizzle – you’ll know it when you smell that amazing aroma!
2. Add the bruised garlic cloves and ginger slices. Sauté for about a minute until fragrant. Then, toss in the finely chopped onion and cook for 3-4 minutes, until it turns a lovely golden brown.
3. Now for the spices! Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the onions and cook for another minute. This helps bloom the spices and release their flavors.
4. Add the finely chopped tomato and cook for 2-3 minutes, until it softens.
5. Time for the lentils! Add the rinsed red lentils and water to the Instant Pot. Give everything a good stir to combine.
6. Close the lid and make sure the valve is set to sealing position.
7. Pressure cook on high for just 4 minutes. Yes, you read that right – only 4 minutes!
8. Once the cooking time is up, allow for a natural pressure release (about 15 minutes). This is important for the lentils to fully cook and become creamy.
9. Open the lid carefully and stir the dal. If it’s too thick, add a little more water to reach your desired consistency.
10. Garnish generously with fresh cilantro leaves and serve hot!

Expert Tips

• Rinsing the Lentils: Rinsing the lentils removes any dust or debris. I usually rinse them under cold water until the water runs clear.
• Don’t Overcook: Masoor dal cooks quickly, so keep a close eye on it. Overcooking can result in a mushy dal.
• Adjusting Consistency: Everyone likes their dal a little different. Add more water for a thinner consistency, or cook it uncovered for a few minutes to thicken it up.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: This recipe is already naturally vegan!
• Spice Level:
  • Mild: Reduce the red chili powder to ⅛ tsp or omit it altogether.
  • Medium: Stick with ¼ tsp red chili powder.
  • Hot: Add ½ tsp or more of red chili powder, or a pinch of cayenne pepper.
• Festival Adaptations: During Diwali, my family loves to add a dollop of ghee (clarified butter) to the dal for extra richness. For Holi, a squeeze of lemon juice brightens up the flavors.

Serving Suggestions

Masoor Dal is incredibly versatile! Here are a few of my favorite ways to serve it:

• With fluffy basmati rice – a classic pairing!
• With warm roti or naan bread for scooping up every last drop.
• Alongside a side of raita (yogurt dip) to cool things down.
• With a simple vegetable side dish like aloo gobi (potato and cauliflower curry).

Storage Instructions

Leftovers? Yes, please! Masoor Dal keeps well in the refrigerator for up to 3 days. Store it in an airtight container. You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

1. What is the best way to rinse red lentils before cooking?

Just place them in a fine-mesh sieve and rinse under cold water until the water runs clear. It’s a quick and easy step that makes a difference!

2. Can I use a different type of lentil in this recipe?

You can, but the cooking time will vary. Brown or green lentils will take much longer to cook (around 20-25 minutes in the Instant Pot).

3. How do I adjust the spice level of this dal?

Start with a small amount of red chili powder and taste as you go. You can always add more, but you can’t take it away!

4. What is the ideal consistency for Masoor Dal?

That’s totally up to you! Some people prefer a thicker, stew-like consistency, while others like it thinner and more soup-like.

5. Can this dal be made ahead of time?

Absolutely! It actually tastes even better the next day as the flavors meld together.

6. What are some good accompaniments to serve with Masoor Dal?

Rice, roti, naan, raita, and vegetable side dishes all pair beautifully with Masoor Dal.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!