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Instant Pot red lentil dal is a hearty, flavorful dish that’s easy to prepare and deeply comforting. Made with warming spices like turmeric, cumin, and coriander, this Indian-inspired lentil stew is naturally thick and creamy—no blending required.
Red or yellow lentils break down beautifully in the pressure cooker, making this dal perfect for scooping up with warm naan or serving over fluffy rice. It’s filling, budget-friendly, and packed with plant-based protein. A spoonful of tomato paste stirred into the dal at the end adds a bright finishing touch.
What You’ll Like About This Dish
Fast and flavorful. Red lentils break down quickly, giving you deeply seasoned dal in minutes.
Hands-off cooking. The Instant Pot develops rich flavor without constant stirring.
Wholesome and satisfying. Naturally creamy, high in protein, and comforting without being heavy.
Flexible serving options. Great with rice, naan, or roasted vegetables.
Ingredient Notes
- Red lentils – Split red lentils are essential; they cook quickly and break down into a creamy texture.
- Onion – Adds depth and sweetness as it softens.
- Garlic and ginger – Build the aromatic base and bring warmth to the dish.
- Turmeric, coriander, cumin – Classic dal spices that give color and earthy complexity.
- Cinnamon and cardamom – Add subtle warmth and a hint of sweetness.
- Cayenne – Optional heat; adjust to taste.
- Tomato paste – Adds richness and balances the spices.
- Coconut oil or ghee – Gives the dal a silky finish and adds flavor.
Steps to Make Instant Pot Red Lentil Dal
- Sauté the onion in oil until softened.
- Add the garlic and ginger and cook briefly to release their aroma.
- Pour in the broth and scrape the bottom of the pot.
- Add the lentils, spices, and salt, stirring everything together.
- Seal the Instant Pot and pressure cook until the lentils break down.
- Allow a short natural release before opening the pot.
- Stir in the tomato paste until fully blended.
- Serve hot with rice or naan.
Tips
- If the dal seems too thick, thin it with a splash of broth or water after cooking.
- Red lentils cook quickly; avoid substituting green or brown lentils without adjusting time.
- For extra richness, stir in a spoonful of coconut milk or ghee at the end.
- The dal will thicken noticeably as it cools, so adjust the consistency right before serving.
Recipe Variations
- Yellow Lentils: For a slightly different flavor and texture, substitute red lentils with yellow lentils (moong dal or toor dal).
- Creamy Dal: Stir in 1/4 cup of coconut milk or a spoonful of yogurt after cooking for added richness.
- Chunky Dal: Add chopped tomatoes or diced carrots before pressure cooking for texture.
- Spicy Dal: Increase the cayenne or add minced green chili peppers to dial up the heat.
- Tangy Twist: Add a squeeze of fresh lemon or lime juice before serving to brighten the flavor.
- Tempered Tadka: Fry mustard seeds, cumin seeds, and curry leaves in a little hot ghee or oil, then drizzle over the dal just before serving.
Serving Ideas
- Serve the dal over steamed basmati or jasmine rice.
- Pair with warm naan, roti, or other Indian-style flatbread.
- Add a dollop of plain yogurt or raita on top for a cooling contrast.
- Serve with roasted or sautéed vegetables such as cauliflower, carrots, or green beans.
- Top with fresh cilantro, sliced green onions, or a drizzle of chili oil for extra flavor.
- Offer alongside pickled onions, chutney, or lemon wedges for a complete meal.
How to Store
Refrigerate: Transfer cooled dal to an airtight container and refrigerate for up to 4 days.
Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm on the stovetop or in the microwave, adding a splash of water or broth to loosen the consistency as needed.
This Instant Pot chorizo and lentil soup is another tasty lentil dish for the pressure cooker. You might also like this Instant Pot Mulligatawny soup with lentils and chicken.
Instant Pot Red Lentil Dal
Ingredients
- 1 tbsp coconut oil or ghee
- 1 medium onion, finely chopped
- 2 tsp minced garlic
- 3 tsp minced fresh ginger
- 2 ½ cups low sodium vegetable broth, or chicken broth
- 1 cup dried red lentils
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground cayenne pepper
- ¼ tsp freshly ground black pepper
- 1 ½ tsp kosher salt (Diamond Crystal), or about 3/4 teaspoon Morton kosher salt
- 2 tbsp tomato paste
- Chopped fresh cilantro
- Cooked rice (optional), for serving
- Warm naan bread (optional), for serving
Recommended Equipment
Instructions
- Sauté Aromatics: Turn the Instant Pot on sauté; heat the coconut oil or ghee until hot. Add the chopped onion and cook for 3 to 4 minutes, or until translucent, stirring frequently. Add the garlic and ginger and continue to sauté for 1 minute or until aromatic.1 tbsp coconut oil or ghee | 1 medium onion | 2 tsp minced garlic | 3 tsp minced fresh ginger
- Add the Remaining Ingredients: Add the broth or stock and stir, scraping any browned bits on the bottom of the pot. Add the lentils, turmeric, coriander, cumin, cinnamon, cardamom, cayenne, black pepper, and kosher salt. Stir to blend.2 1/2 cups low sodium vegetable broth | 1 cup dried red lentils | 1 tsp ground turmeric | 1 tsp ground coriander | 1 tsp ground cumin | 1/4 tsp ground cinnamon | 1/4 tsp ground cardamom | 1/4 tsp ground cayenne pepper | 1/4 tsp freshly ground black pepper | 1 1/2 tsp kosher salt (Diamond Crystal)
- Pressure Cook: Lock the lid in place and choose high pressure. Set the timer for 7 minutes. When the time is up, let the pressure come down naturally for 10 minutes, and then turn the knob or lever to the venting position to release the remaining pressure.
- Finish the Dish: Stir the tomato paste into the dal. Garnish the dal with cilantro and serve hot with rice and warm naan bread, if desired.2 tbsp tomato paste | Chopped fresh cilantro | Cooked rice (optional) | Warm naan bread (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
