This cozy Instant Pot dal is hearty, rich, and brimming with flavors. Made with simple pantry staples and ready in 30 minutes, it's the perfect weeknight dinner that tastes like restaurant-quality Indian food.
It is especially great paired with rice and Indian flatbreads like plain paratha, or rice dishes like my rice cooker biryani or chickpea pulao.
Growing up in Malaysia, dal curries are a staple that is paired with roti canai or dosa. It is a comfort combo I still crave today! Hence, I wanted to recreate a homemade version that is lighter yet just as satisfying.
Plus, it is a delicious way to sneak in lentils (and tons of fiber) into your diet. If you are looking for more fun lentil recipes, check out my roasted lentils, red lentil tortillas , or red lentil carrot soup next.
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💚Why you will love Instant Pot dal
- Better than takeout yet easy on the wallet
- 30-minute Instant Pot recipe that you can dump and go
- A great meal prep recipe that tastes better the next day, and is freezer-friendly
🌶What you will need
- Lentils - Moong dal (split mung beans) is used in this recipe, but you can substitute it with other lentils, such as masoor dal or toor dal, or a mix of different dals.
- Spices - I highly recommend using all the spices this recipe calls for to ensure that your dal is aromatic and flavorful. Alternatively, you could opt for a dal spice blend instead.
- Oil (for cooking) - Traditional recipe calls for ghee, but you can use vegetable oil or vegan butter to keep this recipe vegan.
- Chili powder - I am using Kashmiri chili powder, which is milder in spice. If using regular chili powder, you might need to reduce the amount to keep it mild.
See the recipe card for full information on ingredients and quantities.
📃Ingredient variations and add-ins
Adjust the spice levels - Following this recipe will yield a dal that is mild yet aromatic. You can up the spiciness by adding 1-2 chopped green chilies, more chili powder, or a generous pinch of cayenne pepper.
Add vegetables - Boost the nutrient content by adding your choice of veggies. Sturdier veggies like pumpkin, squash, and carrots can be cooked alongside dal. Leafy greens (such as spinach and kale) can be stirred in once the dal is done cooking.
🔪How to make Instant Pot dal
Step 1: Turn the pressure cooker to 'saute' mode, then add some oil. Toss in cumin and mustard seeds, allowing them to sizzle for 30 seconds.
Step 2: Add the onion and cook for 3-4 minutes, until it is translucent.
Step 3: Stir in chopped tomatoes, garlic, and the remaining spices. Cook for 4-5 minutes, or until the tomatoes have softened.
Step 4: Deglaze with water, then pour in remaining ingredients, including rinsed lentils. Cook at high pressure for 8 minutes.
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Step 5: Allow pressure to release naturally. Stir it and add more salt to taste, if needed.
Step 6: Serve and enjoy your dal with a side of rice or Indian flatbreads.
✅Helpful tips
- Adjust consistency of dal - If dal is too thick for liking, add hot water until it reaches the desired consistency.
- Deglaze after sautéing - To prevent triggering the 'BURN' notice, add water and scrape the bottom of the pot to release any food residue that is stuck to the bottom.
- Pressure cooking time - If you prefer a chunkier dal, cook for around 8 minutes. For a smoother texture, increase the cooking time to around 10-12 minutes.
- Cook rice alongside dal - Place rinsed rice in a stainless-steel bowl with water (1:1.25 ratio) and set it on a trivet inside the Instant Pot. Then, cook both rice and dal together.
🍚Serving suggestions
Toppings - Some great toppings to elevate your dal to the next level include fresh herbs like chopped cilantro and parsley, a squeeze of lemon juice, or raita.
Rice and roti - This Instant Pot dal is best served with rice and papadam or Indian flatbreads, such as naan and roti (like my vegan roti).
Side dishes - For a heartier meal, pair with other Indian side dishes such as vegan momos, tofu curry, or green pea masala.
❄️Meal prep and storing suggestions
This recipe freezes well; hence, you can double the recipe to make a larger batch as part of your meal prep.
Storing leftovers - Dal can be refrigerated in an airtight container for 4 days. Or you could portion it up using souper cubes or containers, and freezer for 3 months.
Reheating - Allow frozen dal to thaw overnight in the fridge, then heat it in the microwave or on the stove. Add a splash of water to thin if your dal thickens too much.
🍽More quick vegan dinners
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📖 Recipe
30-minute Instant Pot Dal
Ingredients
- 1 cup moong dal split yellow lentils*
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds optional
- 1 medium red onion diced
- 3 cloves garlic minced
- 1 medium tomato diced
- 1 teaspoon Kashmiri chili powder or regular (see notes)**
- ½ teaspoon ginger powder
- ½ teaspoon ground turmeric
- ½ teaspoon coriander powder
- 3 cups water
- ¾-1 teaspoon salt or to taste
Instructions
- Turn the pot to the "saute" mode, and heat ½ tablespoon of oil. Add in cumin and mustard seeds and let them sizzle for 30 seconds.
- Add onion and cook for 3-4 minutes or until onion is translucent.
- Now, stir in the garlic, chopped tomatoes, and the remaining spices. Cook for 4-5 minutes, stirring frequently, until tomatoes have softened.
- Add water and scrape the bottom of the pot to release any food residues.
- Add rinsed lentils and salt into the pot, including the rinse lentils. Place the lid on and set the pot to cook at high pressure for 8 minutes.
- Allow pressure to release naturally. Stir it, adjusting the taste by adding more salt or consistency with hot water.
- Serve and enjoy your dal with a side of naan or roti.
Notes
- Adjust consistency of dal - If dal is too thick for liking, add hot water until it reaches the desired consistency.
- Deglaze after sautéing - To prevent triggering the 'BURN' notice, add water and scrape the bottom of the pot to release any food residue that is stuck to the bottom.
- Pressure cooking time - If you prefer a chunkier dal, cook for around 8 minutes. For a smoother texture, increase the cooking time to around 10-12 minutes.
- Cook rice alongside dal - Place rinsed rice in a stainless-steel bowl with water (1:1.25 ratio) and set it on a trivet inside the Instant Pot. Then, cook both rice and dal together.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
NanH says
Great recipe. I especially love the way the recipe is written with the ingredients needed in each step listed right below the directions. Soooooo easy to follow! I bought a ton of yellow lentils at Costco so always looking for more recipes for them. 🙂
Norma says
I don’t have an Instapot. Can this be made on the stove or in a slow cooker?
meesha says
Yes, this can be made on stovetop ! Saute the spices per instruction on a skillet. Then, add in the water, coconut milk and lentils. Bring it to a boil, then lower the heat to a simmer and cook for 15-20 minutes, with the lid on, stirring occasionally. You might need to add more water. Hope this helps !
Chef Dennis says
Wow, that looks ah-mazingly delicious!
meesha says
Thanks !
Amanda Marie Boyle says
So good, one of the few instapot recipes I make over and over.
meesha says
Glad you like it !
Mama Maggie's Kitchen says
It looks delicious. I wish this Instant Pot Coconut Masoor Dal Tadka is in front of me right now!
meesha says
Thanks ! Give it a try it is really good 🙂
Swathi says
Dal Thadka looks delicious I llike that you made with coconut milk.
meesha says
Thanks a bunch ! Coconut milk makes it really creamy 🙂
Christine says
I do not see coconut milk anywhere in this recipe 🙁
Meesha says
You actually do not need coconut milk for this recipe. 😊
Christine says
I really thought coconut milk would help it be even more delicious! I made it as the recipe states but wanted to inquire how you could include that in the instant pot 🙂
Meesha says
You can try substituting half the amount of water with coconut milk if you like! The instructions for making it in the Instant pot are also provided in the recipe card. Hopes this helps!
Deanna says
Such amazing flavours in this dish and so easy to make in the instant pot. Definitely a keeper.
meesha says
Thanks !
Emily says
I love dal! I am just getting familiar with my insta pot so I am excited to try making dal this way. Thanks!
meesha says
Welcome ! Enjoy.
Emily Flint says
The flavor combinationsounds amazing and like others, I can't wait to try this in the Instant Pot!
meesha says
Yay ! Hope you like it !
Sue says
I love that this can be made in the Instant pot!
Angela says
It looks so good and so healthy this recipe! I like it I will try it soon
meesha says
Yayy ! I am sure you will love it 😁
Alexandra says
Love the delicious spices in this dish, and great to make in the IP.
meesha says
Thanks for your kind words !
Karen says
Very tasty and quick! Just what I needed on a cold winter day thank you!
meesha says
I am really glad you like it ! 😃