Transform your red lentils into something amazing with my creamy Instant Pot Lentil Dal. It makes a really easy, super tasty, healthy & budget friendly dinner and is perfect for meal prepping as it reheats and freezes perfectly!
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Grab a few handfuls of lentils, some spices, and an Instant Pot and transform them into a pot of creamy, delicious Instant Pot Lentil Dal that’s economical, nutritious and will make your tastebuds dance!
In this post:
I've been a little obsessed with red lentils of late, what with this and my Instant Pot Red Lentil Soup. This recipe might actually seem familiar, and that's because it's an adapted version of my Red Lentil Dahl. It didn't need much changed to make it work really well in an Instant Pot. And as luck would have it, lots of you had Instant Pots for Christmas and have been asking for more Instant Pot recipes so how's this for timing.
But, if you don’t have an Instant Pot or other other electric pressure cooker, and you really want to make this recipe, hop on over to my original Red Lentil Dahl recipe and you will find detailed stove-top instructions.
How to make Instant Pot Lentil Dal
It really is so simple to make Instant Pot Lentil Dal and the results are absolutely fantastic. It's one of our favourite family meals.
Here is what you need:
And here is how it's done:
Step 1- Sauté the onions in the Instant Pot then add the ginger, garlic and spices
Step 2- Pour in some water and scrape the bottom of the pan well. Add lentils and tomatoes.
Step 3- Add coconut milk, then put the lid on, seal it and cook as directed in the full recipe below.
How to serve Dal
Pair this creamy and delicious Instant Pot Lentil Dal with:
- Fluffy rice
- Quinoa
- Cauliflower rice
- Naan bread
- Poppadoms
- The Lime Slaw from my Enchilada Lentil Tacos recipe
A sprinkle of cilantro, some fresh chopped tomato and a few chopped peanuts or cashews over the top (like in my pics), really compliment it too and help to turn it from midweek dinner, into a posh treat yo'self (or someone else) kind of meal.
Recipe
Instant Pot Lentil Dal
Author:WATCH HOW TO MAKE IT
Ingredients
My Instant Pot is a 6 quart. If yours is a different size you will need to scale the recipe up or down accordingly.
- 1 tablespoon olive oil , or use water for sautéing to make the recipe oil-free
- 1 large onion , chopped
- 4 large cloves garlic chopped
- 2 tablespoons fresh ginger , finely chopped or grated
- 2 heaping teaspoons garam masala , or switch garam masala and turmeric for 1 heaping tablespoon curry powder
- 2 slightly heaping teaspoons ground turmeric
- ½ teaspoon ground cinnamon
- 1 teaspoon red chili pepper flakes , add up to a teaspoon extra if you like it a spicy. You can use 1 fresh small red chili if you prefer
- 2 teaspoons salt , plus more to taste at the end
- 1 teaspoons ground black pepper , plus more to taste at the end
- 740 mls / 3 cups + 1 tablespoon water
- 400g / 2 heaping cups dried split red lentils , (no need to soak)
- 3 large fresh tomatoes cut into chunks
- 1 400 ml / 13.5oz can / a little under 1¾ cup canned coconut milk , full fat or light
INSTRUCTIONS
- Set the Instant Pot to sauté and add the oil or a few tablespoons of water. Sauté the onions for 3 to 4 minutes until they are just starting to turn golden, then add the ginger and garlic. Cook for a further 2 minutes, stirring frequently.
- Turn off the Instant Pot then add all of the spices and seasonings. Allow them to cook in the residual heat of the pot for about 1 minutes, stirring them constantly.
- Add the water to the pot, and using a metal spoon, have a really good scrape into the bottom of the pot all over, to mostly remove the brown bits from the bottom. This step is important because otherwise you could get the "burn" message popping up on your display later.
- Next add the lentils, tomatoes and coconut milk. Don't stir it. Just leave it as it is.
- Put the lid on the Instant Pot, seal the vent and set it to MANUAL (PRESSURE COOK) on newer models, high pressure, for 8 minutes.
- Allow the pressure to release naturally. Remove the lid and give it a really good stir then serve.
NOTES
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Krista says
I use this weekly in my household. Such good flavour and a favourite with my 3 kids! I have a jar of garlic/ginger paste that I use to save time in place of fresh stuff, use a can of diced tomatoes or a jar of pasta sauce depending what I have in the pantry in place of fresh tomatoes. I use coconut cream also. This is such a solid recipe, thanks!
Melanie McDonald says
Thanks, Krista. I'm so pleased you're all enjoying it!
Molly says
I make this in my microwave pressure cooker and serve over rice with fresh tomato and coriander. I find 18-20 minutes in the microwave works best! Tinned tomatoes work fab as well if you don’t have fresh on hand! Lovely recipe!!
Ellen says
I loved this recipe! It was spicier than I thought it would be but not too spicy. I had never used garam masala and made my own from a recipe I found for it, online. Delicious!