Last Updated on 2 months by Neha Deshmukh

Instant Pot Red Lentil Dal Recipe – Authentic Indian Comfort Food

Introduction

There’s just something about a warm bowl of dal that feels like a hug, isn’t there? It’s the ultimate comfort food, and this Instant Pot Red Lentil Dal (Masoor Dal) is my go-to recipe when I’m craving something nourishing and flavorful. I first made this when I was missing my grandmother’s cooking, and honestly, it came pretty close! It’s so easy to make, especially with the Instant Pot, and it’s perfect for a weeknight meal. Get ready for a taste of authentic Indian goodness!

Why You’ll Love This Recipe

This Instant Pot dal is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly flavorful, thanks to the aromatic spices and a little touch of ghee. Plus, it’s naturally vegetarian and gluten-free, making it a great option for many dietary needs. And honestly, the Instant Pot makes it so much easier than traditional stovetop methods.

Ingredients

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

• 1 cup red lentil (dhuli masoor dal) – about 200g
• 0.5 inch ginger, grated – about 1 tbsp
• 1 medium tomato, chopped – about 150g
• 0.5 teaspoon turmeric powder – about 2g
• 1 teaspoon salt – about 6g
• 3.5 cups water – about 830ml
• 1.5 tablespoons ghee – about 21g
• 0.75 teaspoon cumin seeds – about 4g
• 3-4 large garlic cloves, chopped
• 2 whole dried red chilies
• 1 medium red onion, chopped – about 150g
• 5-6 curry leaves
• 0.5 teaspoon Kashmiri red chili powder – about 2g
• 1 tablespoon cilantro, chopped – about 7g

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Red Lentil (Dhuli Masoor Dal) – Types & Benefits

Red lentils, or dhuli masoor dal, are a staple in Indian cooking. They cook quickly and become beautifully creamy. You can find them easily in most Indian grocery stores or online. They’re also packed with protein and fiber – a super healthy choice!

Ghee – Traditional Clarified Butter & Substitutions

Ghee is clarified butter, and it adds a wonderful richness and nutty flavor to the dal. It’s traditional in Indian cooking. If you don’t have ghee, you can substitute with vegetable oil or coconut oil, but the flavor won’t be quite the same.

Kashmiri Red Chili Powder – Flavor & Color Profile

Kashmiri red chili powder isn’t about heat; it’s about color! It gives the dal a beautiful vibrant red hue without making it overly spicy. You can find it at Indian grocery stores. If you can’t find it, you can use regular chili powder, but use less to control the spice level.

Curry Leaves – Regional Variations & Fresh vs. Dried

Curry leaves add a unique citrusy aroma that’s essential in South Indian cuisine. Fresh curry leaves are best, but if you can’t find them, you can use dried ones (use about half the amount). They really elevate the flavor!

Spices – The Heart of Indian Cooking

Don’t be intimidated by the spices! They’re what make Indian food so special. Turmeric adds color and health benefits, cumin seeds provide warmth, and red chilies give a little kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rinse the lentils: Give 1 cup (200g) of red lentils a good rinse under cold water.
2. Combine in Instant Pot: Add the rinsed lentils to your Instant Pot along with the grated ginger, chopped tomato, turmeric powder, 1 teaspoon (6g) salt, and 3.5 cups (830ml) water.
3. Pressure Cook: Close the lid, seal the vent, and pressure cook on high for 5 minutes. Let the pressure release naturally (this takes about 10-15 minutes).
4. Temper the Spices: While the dal is cooking, heat 1.5 tablespoons (21g) ghee in a separate pan. Add the cumin seeds and let them sizzle for a few seconds.
5. Add Aromatics: Add the chopped garlic and dried red chilies to the ghee and sauté until fragrant. Be careful not to burn the garlic!
6. Sauté Onions & Curry Leaves: Add the chopped red onion and remaining salt. Cook until the onions turn golden brown. Then, add the curry leaves and sauté for another minute.
7. Bloom the Spices: Stir in the Kashmiri red chili powder and cook for 30 seconds. This helps to “bloom” the spices and release their flavor.
8. Combine & Simmer: Add the cooked dal to the pan with the spices and mix well. Adjust the consistency with a little extra water if needed.
9. Simmer & Garnish: Simmer for 5 minutes, stirring occasionally. Garnish with chopped cilantro and serve hot!

Expert Tips

Here are a few tips to help you make the perfect dal:

Achieving the Perfect Dal Consistency

Some people like their dal thick, others like it more soupy. Adjust the amount of water to your preference. If it’s too thick, add a little more water. If it’s too thin, simmer for a few extra minutes.

Using the Right Instant Pot Settings

The natural pressure release is key for creamy dal. Don’t quick release, or the lentils might not be as tender.

Blooming Spices for Maximum Flavor

Sautéing the spices in ghee (or oil) releases their essential oils and intensifies their flavor. Don’t skip this step!

Preventing Dal from Sticking

If you’re worried about the dal sticking to the bottom of the pan, you can add a tablespoon of water while simmering and stir frequently.

Variations

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

Vegan Red Lentil Dal

Simply substitute the ghee with vegetable oil or coconut oil.

Gluten-Free Red Lentil Dal

This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of red chili powder and dried red chilies to control the spice level. For mild, use just a pinch of chili powder and omit the dried chilies. For hot, add an extra chili or a pinch of cayenne pepper.

Festival Adaptations (Diwali, Holi)

During festivals, I sometimes add a dollop of cream or a sprinkle of garam masala for extra richness.

Adding Vegetables (Spinach, Pumpkin)

Feel free to add some chopped spinach or pumpkin to the dal during the last few minutes of simmering for extra nutrients and flavor. My friend loves adding butternut squash!

Serving Suggestions

This dal is incredibly versatile. Here are a few serving ideas:

Rice Pairings (Basmati, Brown Rice)

Serve with fluffy basmati rice or healthy brown rice.

Roti & Bread Options (Naan, Paratha)

It’s also delicious with warm roti, naan, or paratha.

Accompaniments (Raita, Pickles, Papad)

A side of cooling raita (yogurt dip), tangy pickles, and crispy papadums (lentil crackers) completes the meal.

Storage Instructions

Refrigerating Leftover Dal

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing Dal for Longer Storage

Dal freezes beautifully! Store it in freezer-safe containers for up to 2 months.

Reheating Instructions

Reheat the dal on the stovetop over medium heat, adding a little water if needed. You can also reheat it in the microwave.

FAQs

Let’s answer some common questions:

Can I make this dal on the stovetop?

Yes! Sauté the spices as directed, then add the lentils, water, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.

What is the best type of lentil to use for dal?

Red lentils (dhuli masoor dal) are ideal for this recipe because they cook quickly and become creamy.

How can I adjust the spice level of this recipe?

Adjust the amount of red chili powder and dried red chilies.

Can I substitute ghee with oil?

Yes, you can use vegetable oil or coconut oil, but the flavor won’t be quite the same.

What if I don’t have an Instant Pot?

You can easily make this dal on the stovetop – see instructions above!