Instant Pot Masoor Dal Recipe – Quick Spinach Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Masoor Dal Recipe – Quick Spinach Lentil Curry

Hey everyone! If you’re anything like me, you love a comforting, flavorful meal that doesn’t take all day to make. This Instant Pot Masoor Dal is exactly that – a quick, easy, and incredibly delicious spinach lentil curry that’s perfect for a weeknight dinner. I first made this when I was craving something warm and nourishing, and it’s been a family favorite ever since! Seriously, the Instant Pot makes this so simple, you’ll wonder why you haven’t been making dal this way all along.

Why You’ll Love This Recipe

This Masoor Dal recipe is a winner for so many reasons. It’s ready in under 30 minutes (yes, really!), packed with protein and fiber, and bursting with flavor. The spinach adds a lovely freshness and a boost of nutrients. Plus, it’s naturally vegetarian and can easily be made vegan. It’s the kind of dish that just feels good to eat, you know? And honestly, who doesn’t love a one-pot meal? Less cleanup is always a good thing!

Ingredients

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

• 2 tbsp light cooking oil (about 30ml)
• 1 tsp cumin seeds
• 2-3 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder (adjust to your spice preference!)
• 1/2 tsp coriander powder
• Salt to taste
• 1 large tomato, finely chopped
• 2 cups red lentils (masoor dal) – about 300g
• 5 cups water (1.2 liters)
• 2 cups fresh spinach leaves, finely chopped

Ingredient Notes

Let’s talk ingredients for a sec!

• 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 amazing aroma and flavor. It’s a key step in building that authentic Indian taste.
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the red chili powder to your liking. Some families like it mild, others like a real kick! In my family, we usually add a little extra for a warming spice.
• Tomatoes: Ripe, juicy tomatoes are best. If you don’t have fresh, you can use a can of crushed tomatoes (about 400g).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, activate the Instant Pot’s Sauté mode. Add the oil and cumin seeds. Let them sizzle for about 30 seconds – you’ll know they’re ready when they start to pop and become fragrant.
2. Now, stir in the chopped garlic and onions. Sauté until the onions turn golden brown, which should take around 3-4 minutes. Patience is key here; nicely browned onions are where a lot of the flavor comes from.
3. Add the turmeric, red chili powder, coriander powder, salt, and chopped tomatoes. Cook for another 2-3 minutes, stirring occasionally, until the tomatoes soften and start to break down.
4. Time for the lentils! Add the red lentils and water to the Instant Pot. Give everything a good stir to combine.
5. Seal the lid and set the Instant Pot to Manual mode (or Pressure Cook) for 8 minutes.
6. Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
7. Finally, open the lid, stir in the chopped spinach until it wilts (just a minute or two), and serve warm.

Expert Tips

• Don’t overcook the lentils! Masoor dal cooks quickly, and you want them to hold their shape slightly.
• Adjust the water: If you prefer a thicker dal, use less water. For a thinner consistency, add more.
• A squeeze of lemon juice: A little acidity brightens up the flavors beautifully. Add a squeeze of lemon or lime juice just before serving.

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: For a milder dal, reduce or omit the red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Quick Stove-Top Version: If you don’t have an Instant Pot, you can make this dal on the stovetop. Sauté the ingredients as directed, then add the lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
• Festival Adaptations: During festivals, my family loves to incorporate this dal into a larger Indian Thali – a platter with a variety of dishes. It pairs beautifully with rice, roti, and a side of raita (yogurt dip).

Serving Suggestions

Masoor Dal is incredibly versatile! Here are a few ways to enjoy it:

• With a side of fluffy basmati rice.
• Served with warm roti or naan bread.
• Alongside a fresh salad or raita.
• As part of a larger Indian Thali.

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 type of lentils can I substitute for Masoor Dal?

While Masoor Dal is ideal for this recipe, you can use Toor Dal (split pigeon peas) as a substitute, but it will take longer to cook.

2. Can I make this dal ahead of time?

Absolutely! You can make the dal a day or two in advance and reheat it when you’re ready to eat. The flavors actually develop even more over time.

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 best way to serve Masoor Dal?

It’s delicious with rice, roti, or naan! A dollop of yogurt or a squeeze of lemon juice adds a nice touch.

5. 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 uncovered for a few minutes to allow some of the liquid to evaporate.

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