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Thick red lentil dal in a speckled ceramic bowl with fresh cilantro and toasted cumin tadka
TrendyTadka Editorial

Easy Instant Pot Red Lentil Dal (Masoor Dal)

A 25-minute creamy vegan Instant Pot red lentil dal (masoor dal) finished with fresh lemon and a quick sizzling cumin-garlic tadka.
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Prep Time 8 minutes
Cook Time 4 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups 285 g split red lentils (masoor dal), rinsed and drained
  • 1 tablespoon neutral vegetable oil or coconut oil
  • 1 teaspoon whole cumin seeds
  • 1 medium yellow onion finely diced
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic finely grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper optional for heat
  • 1 cup canned crushed tomatoes
  • 3 1/2 cups water divided
  • 1 1/4 teaspoons kosher salt divided
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh cilantro
  • Optional Tadka: 1 tablespoon oil 1/2 teaspoon cumin seeds, pinch red pepper flakes

Method
 

Instructions
  1. Select Sauté mode on a 6-quart Instant Pot. Heat oil and add cumin seeds; sizzle for 30 seconds until aromatic.
  2. Add diced onion and cook for 3 minutes until soft. Stir in grated ginger and garlic; sauté for 30 seconds.
  3. Press Cancel. Pour in 1/2 cup water and scrape the bottom of the pot clean with a wooden spatula.
  4. Stir in rinsed red lentils, the remaining 3 cups water, turmeric, coriander, cayenne, crushed tomatoes, and 1 teaspoon salt.
  5. Lock lid, set valve to Sealing, and select Manual High Pressure for 2 minutes.
  6. Allow 8 minutes of natural pressure release, then switch valve to Venting to release remaining steam.
  7. Open lid carefully. Whisk dal for 30 seconds until smooth and creamy. Let rest 3 minutes to thicken, stir in lemon juice, cilantro, and season with remaining salt to taste.
  8. If making the tadka: heat oil in a small pan, sizzle cumin seeds and pepper flakes for 30 seconds, and spoon over the dal before serving.

Notes

Split red lentils cook very quickly under pressure; do not exceed 2 minutes. The 8-minute natural release prevents starchy foam from spraying through the valve. Adjust final thickness with a splash of hot water.