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Instant Pot Red Lentil Dal

Butter chicken curry in a bowl garnished with cilantro and served with naan bread.
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This Instant Pot red lentil dal is made with a combination of Indian seasonings and cooked to perfection in the electric pressure cooker.

Ingredients

Scale
  • 1 tablespoon coconut oil (or ghee or vegetable oil)
  • 1 medium onion (finely chopped)
  • 2 teaspoons minced garlic (about 3 cloves)
  • 3 teaspoons minced ginger
  • 2 1/2 cups vegetable broth (or chicken stock, low sodium)
  • 1 cup dried red lentils
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
  • 2 tablespoons tomato paste
  • Chopped fresh cilantro
  • Optional: rice
  • Optional: naan bread

Instructions

  1. Sauté Aromatics: Turn the Instant Pot on sauté; heat the coconut oil or ghee until hot. Add the chopped onion and cook for 3 minutes, stirring frequently. Add the garlic and ginger and continue to sauté for 1 to 2 minutes longer. 
  2. 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.
  3. 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.
  4. Finish the Dish: Stir the tomato paste into the dal. 
    Serve dal hot with rice and warm naan bread.

Nutrition

Find it online: https://classic-recipes.com/instant-pot-red-lentil-dal/