Instant Pot Masoor Dal Recipe – Mixed Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Masoor Dal Recipe – Mixed Lentil Curry

Hey everyone! If you’re anything like me, a comforting bowl of dal is basically a hug in a bowl. And this Instant Pot Masoor Dal? It’s my go-to when I want something flavorful, healthy, and fast. I first made this when I was craving a taste of home, but didn’t have hours to spend in the kitchen. The Instant Pot is a lifesaver, seriously! This mixed lentil curry is packed with goodness and tastes even better the next day. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average dal recipe. We’re using a blend of lentils for a truly complex flavor and texture. It’s quick, easy, and perfect for a weeknight meal. Plus, the Instant Pot does most of the work! You’ll love how creamy and flavorful this dal turns out, and how easily it comes together. It’s a guaranteed crowd-pleaser, even for those who aren’t huge dal fans (trust me, I’ve converted a few!).

Ingredients

Here’s what you’ll need to make this delicious Instant Pot Masoor Dal:

• 2 tbsp light cooking oil
• 1 tsp cumin seeds
• 2-3 garlic cloves, minced
• 1 medium-sized onion, chopped
• ¼ tsp turmeric powder
• ½ tsp red chilli powder (adjust to your spice preference!)
• 1 tsp coriander powder
• Salt to taste
• 1 tbsp tomato paste
• 1 large tomato, chopped
• ¼ cup red lentils (masoor dal) – about 75g
• ¼ cup yellow lentils (toor dal) – about 75g
• ¼ cup yellow split peas (chana dal) – about 75g
• ¼ cup black lentils (urad dal) – about 75g
• ¼ cup green mung beans (moong dal) – about 75g
• 3 cups water (720ml)
• Fresh cilantro leaves, for garnish

Ingredient Notes

Let’s talk lentils! Using a mix is key here. Masoor dal cooks down beautifully and gives a lovely creamy texture. Toor dal adds a bit of earthiness, while chana dal provides a slightly nutty flavor. Urad dal helps with thickening, and moong dal cooks quickly and adds a delicate sweetness.

Don’t skimp on the tomato paste – it really deepens the flavor. And please, use good quality spices! They make all the difference. I always store mine in airtight containers away from heat and light to keep them fresh. A little goes a long way, so investing in quality is worth it.

Step-By-Step Instructions

Alright, let’s get this dal going!

1. First, activate the Instant Pot’s Sauté mode. Once heated, add the oil and cumin seeds. Let them sizzle for about 30 seconds – you’ll know they’re ready when they become fragrant.
2. Now, add the minced garlic and chopped onion. Sauté until they turn golden brown, stirring occasionally. This usually takes about 5-7 minutes.
3. Time for the spices! Mix in the turmeric powder, red chilli powder, coriander powder, and salt. Add the tomato paste and chopped tomato. Cook for another 3-5 minutes, stirring until the tomatoes soften.
4. Rinse all the lentils together under cold water. This helps remove any dust or debris. Add the rinsed lentils and water to the Instant Pot.
5. Seal the lid and set the Instant Pot to Manual mode (High Pressure) for 10 minutes.
6. Once the cooking time is up, let the pressure release naturally. This takes about 10-15 minutes. Don’t rush it!
7. Carefully open the lid and stir the dal. If it’s too thick, add a little more water. If it’s too thin, simmer on Sauté mode for a few minutes.
8. Finally, garnish with fresh cilantro leaves and serve hot!

Expert Tips

• Consistency is key: If you like a smoother dal, you can use an immersion blender to partially blend it.
• Preventing sticking: A little oil goes a long way! Make sure the bottom of the pot is well-coated when sautéing the onions and garlic.
• Blooming spices: Sautéing the spices in oil releases their flavors, making the dal much more aromatic. Don’t skip this step!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Medium: Use ½ tsp red chilli powder (as in the recipe).
  • Hot: Add ¾ tsp or 1 tsp red chilli powder, or add a pinch of cayenne pepper.
• Regional Variations: My friend’s grandmother, who’s from Punjab, adds a dollop of ghee (clarified butter) at the end for extra richness. A Gujarati influence would be a touch of sweetness – maybe a teaspoon of jaggery or sugar.
• Festival Adaptations: This dal is perfect for serving during festivals like Diwali or Holi. It’s a hearty and comforting dish that everyone will enjoy.

Serving Suggestions

This dal is amazing with:

• Steaming hot basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• Crispy papadums (Indian crackers)
• A simple salad

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

(1) Can I use a different type of lentil in this recipe?

You can, but the cooking time might need to be adjusted. Red lentils cook the fastest, while chana dal takes the longest. If you’re using only one type of lentil, check the package instructions for cooking time.

(2) How do I adjust the spice level of this dal?

Easy! Just adjust the amount of red chilli powder. Start with a smaller amount and add more to taste.

(3) What if I don’t have an Instant Pot? Can I make this on the stovetop?

Absolutely! Sauté the onions, garlic, and spices in a pot on the stovetop. Then, add the lentils and water, bring to a boil, reduce heat, and simmer for about 30-40 minutes, or until the lentils are tender.

(4) My dal is too thick/thin. How do I fix it?

If it’s too thick, add a little more water. If it’s too thin, simmer it on the stovetop (or use the Sauté function on your Instant Pot) for a few more minutes to allow some of the liquid to evaporate.

(5) Can I freeze leftover dal? If so, how?

Yes! Let the dal cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months.

(6) What is the best way to serve this dal for a potluck or gathering?

Keep it warm in a slow cooker or insulated container. Don’t forget the cilantro garnish and accompaniments like rice and naan! It’s always a hit.