Instant Pot Masoor Dal

Whip up a delightful Instant Pot Masoor Dal in no time for a tasty and nutritious Indian classic that's perfect for busy days. The vibrant flavors and creamy texture of this simple yet satisfying lentil dish will leave you craving more.

This Instant Pot whole masoor dal is a scrumptious dish that's extra nutritious and super easy to prepare. There's no need to soak the lentils beforehand, and with just 10 minutes of hands-on time, this is the perfect choice for busy weeknights.

Masoor dal is a type of legume, specifically red lentils, commonly used in Indian cuisine. It's a nutritious and versatile ingredient, rich in plant-based protein, fiber, and essential nutrients like iron and folate. When cooked, masoor dal turns into a soft and creamy consistency.

On the other hand, whole masoor sal refers to whole, unsplit, and unhusked red lentils. These lentils have a brownish-black outer skin and a reddish-orange interior.

They are also known as Sabut Masoor Dal or Kali Masoor in India. When cooked, whole masoor dal retains its shape and has a more robust, earthy flavor compared to split red lentils. That's why they're perfect for making this Instant Pot masoor dal.

Why you'll love this Instant Pot masoor dal

• Effortless cooking - The Instant Pot does all the heavy lifting, saving you time and effort.
• Super nutritious and satisfying - It's a nutritious and satisfying dish packed with plant-based protein and bold flavors.
• Versatile and adaptable - You can easily make the masoor dal your own by spicing it up with extra heat, making it richer with coconut milk, or swapping in different types of lentils.

Ingredients and substitutions

Vegetable oil - Using vegetable oil allows for a neutral base that doesn't interfere with the flavors of the spices. You can also opt for coconut oil or ghee for a richer, more aromatic flavor.

Cumin seeds - These small seeds pack a punch when it comes to flavor. If you don't have whole cumin seeds, you can use ground cumin, but start with half the amount and adjust according to taste.

Onion, garlic, ginger, and green chili - These aromatic ingredients create a flavorful base for the dal. If you're short on time or prefer a milder flavor, you can use a teaspoon of garlic and ginger paste instead of fresh ingredients.

Spices - I used a mix of ground cumin, ground coriander, mild chili powder, and ground turmeric for a warm flavor.

If you want to experiment with different spices, you can try adding ground fenugreek, fennel seeds, or mustard seeds.

Diced tomatoes - Fresh or canned tomatoes will both work for this recipe. If you prefer a slightly tangier flavor, you can use a can of crushed tomatoes.

Brown lentils - I used brown lentils in this recipe, but you can also use green or puy lentils.

Garam masala - This warm and fragrant spice blend is the perfect finishing touch.

Lime juice - This adds a refreshing burst of acidity to the dal. You can also use lemon juice if you don't have lime on hand.

How to make masoor dal in the Instant Pot

Turn your Instant Pot on the Sauté function. Add the vegetable oil and cumin seeds, sautéing for 1-2 minutes or until the seeds become fragrant.

Next, add the onion and cook for about 3-4 minutes, or until the onion has softened and become translucent.

Stir in the garlic, ginger, and green chili and continue to cook for another minute.

Add in the ground cumin, ground coriander, mild chili powder, and ground turmeric, stirring well to combine and cook for 1-2 minutes, allowing the spices to bloom.

Pour in the diced tomatoes, brown lentils, and water. Stir well to ensure the lentils are well distributed throughout the mixture.

Secure the Instant Pot lid and set the pressure release valve to the sealing position. Cook on high pressure for 20 minutes, then allow a natural pressure release for 5 minutes before manually releasing any remaining pressure.

Once the pressure has been fully released, carefully remove the lid. Stir in the garam masala, lime juice, and chopped cilantro. Season with salt and freshly ground black pepper to taste.

Serve hot over rice or with naan bread or roti.

Can I make this Masoor Dal using a slow cooker or on the stovetop instead?

Yes, you can make Masoor Dal using a slow cooker or on the stovetop.

For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.

For the stovetop, simmer the ingredients in a large pot until the lentils are tender, which usually takes about 30-40 minutes.

Leftovers and storage

• Once the Instant Pot Masoor Dal has cooled down, transfer it to an airtight container and refrigerate it. It will keep well for up to 3-4 days.
• To reheat, place a serving in a microwave-safe container and microwave on high for 2-3 minutes, stirring halfway through.
• You can freeze this dal for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Recipe notes and tips

• If using a different type of lentil, adjust the cooking time accordingly. For example, green and brown lentils generally require 15-20 minutes of pressure cooking, while yellow lentils may take around 12-15 minutes.
• To make the dish creamier or thicker, you can blend a portion of the cooked lentils and mix it back into the pot.
• Customize your masoor dal by adding chopped carrots, bell peppers, or spinach for extra nutrition and color.

If you liked this Instant Pot masoor dal recipe, you might also like some of my other easy vegan Instant Pot recipes:

• Instant Pot Ratatouille
• Instant Pot Red Lentil Soup
• Vegan Instant Pot Creamy Pasta
• Zuppa di Farro (Instant Pot)
• Instant Pot Mushroom Rice Soup

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.