Instant Pot Masoor Dal

Masoor Dal is a very traditional Indian dish that features red lentils.? Lentils are a staple throughout India and particularly in those regions that are predominantly vegetarian.? Lentils are a good source of protein, vitamins and minerals and as another bonus, they don’t require pre-soaking and cook very quickly.
This classic Indian red lentil dish is quick to prepare, especially in the Instant Pot.? You briefly cook the whole spices in oil to bring out their flavors, cook the onions, garlic and ginger, then add the remaining ingredients and let the Instant Pot do its thing.? Dinner is ready in no time!My Latest VideosAuthentic Homemade English Crumpets0 seconds of 1 minute, 19 secondsVolume 0%

Red lentils can be found in a few varieties and they come split.? Unlike green/brown lentils that retain their color and shape while cooking, red lentils turn yellow and they disintegrate completely, making for a thickened “creamy” textured dish.? You can find red lentils in many well-stocked grocery stores (sometimes they’re in the health food or bulk food sections) and you can also find them here on Amazon.
Among the fragrant spices and ingredients in this dish is one you may not have used or heard of before unless you cook a lot of authentic Indian: ?Asafoetida.? It contributes a great deal of flavor to the dish but also has the added benefit of aiding in digestion and curbing…ahem…flatulence from the lentils.? A small bottle of asafoetida will last a very long time.
Masoor dal is naturally gluten free and for a vegetarian/vegan version use vegetable broth.
Serve this Masoor Dal on its own, with some naan (it’s great for dipping and scooping up the last of the lentils!), or for a low carb alternative serve it with a veggie or leafy green salad.? High in fiber and protein and positively packed with flavor, I’m confident you’re going to love this Masoor Dal as much as we do!

Instant Pot Masoor Dal Recipe
Let’s get started!
Set the Instant Pot to sauté.? Heat the oil in the Instant Pot and add the mustard and cumin seeds. Cook until the mustard seeds begin to pop, about 15-20 seconds.
Add the onions and cook until soft and translucent about 5-7 minutes.

Add the garlic, ginger and chilies (if using) and cook for another minute.
Add the turmeric, chili powder, asafoetida, coriander, turmeric, chili powder, cinnamon and cloves and cook for a minute.

Add the lentils, tomatoes, salt, black cardamom, and broth.
Stir to combine.

Cancel the “sauté” setting and set to pressure cook on HIGH for 10 minutes followed by a quick release.
Stir in the lime juice and cilantro.? Add salt to taste.

Serve immediately.
Note:? Masoor dal thickens over time and if serving as leftovers you can thin it out with a little more broth if you like.
Enjoy!

For more delicious Indian dishes be sure to try our:

Chicken Tikka Masala
Butter Chicken
Tandoori Chicken
Egg Curry
Saag Gosht
Chicken Biryani
Chicken Xacuti
Dosas?(South Indian crepes)
Homemade?Curry Powder
Indian Broccoli with Paneer

 

Instant Pot Masoor Dal

Kimberly Killebrew
This Instant Pot Masoor Dal comes together in minutes, is high in fiber and protein, and is positively PACKED with flavor!

 

 

Prep Time 10 minsCook Time 25 minsTotal Time 35 mins

 

Course Main CourseCuisine Indian

 

Servings 4Calories 311 kcal

Ingredients??1 tablespoon extra virgin olive oil1 teaspoon yellow mustard seeds1 teaspoon cumin seeds1 small yellow onion , finely chopped1 teaspoon fresh minced ginger1-2 green chilies , (optional) discard the seeds and, for less heat, discard the membranes as well, minced (there are a number of Indian green chilies but you can also substitute with jalapeno)1 teaspoon minced garlic1 1/2 cups red lentils , rinsed and drained2 Roma tomatoes (OR 1/2 to 3/4 of a 14.5 ounce can of diced tomatoes) , finely chopped4 cups chicken or vegetable broth (see Note) (vegetarian/vegan: use vegetable broth)1 teaspoon salt1 black cardamom , optional but recommended2 teaspoon ground coriander1/2 teaspoon ground turmeric1/4 teaspoon asafoetida (aka hing powder)1/8 teaspoon ground cinnamon1/8 teaspoon ground clovespinch of kashmiri chili powder (or cayenne) , optional (for heat)juice of one lime2-3 tablespoons chopped fresh cilantro
Instructions?Set the Instant Pot to sauté.? Heat the oil in the Instant Pot and add the mustard and cumin seeds. Cook until the mustard seeds begin to pop, about 15-20 seconds. ?Add the onions and cook until soft and translucent about 5-7 minutes. Add the garlic, ginger and chilies (if using) and cook for another minute. Add the turmeric, chili powder, asafoetida, coriander, turmeric, chili powder, cinnamon and cloves and cook for a minute. Add the lentils, tomatoes, salt, black cardamom, and broth.? Stir to combine.Cancel the “sauté” setting and set to pressure cook on HIGH for 10 minutes followed by a quick release.Stir in the lime juice and cilantro, add salt to taste, and serve immediately.? Note:? Masoor dal thickens over time and if serving as leftovers you can thin it out with a little more broth if you like.??
NotesTraditionally water is used, not broth, but I prefer using broth for added flavor.?