Make a big batch of this vegan Red Lentil Dal in your Instant Pot and enjoy it for meatless lunches and dinners the rest of the week. So easy to make!

When I first bought an Instant Pot, my initial cooking goal was to make an amazing red lentil dal. A year and half later, after many batches of Instant Pot Lentil Soup, chicken stew and vegetarian chili, I finally got around to making my first pressure cooker dal recipe.

These Indian spiced lentils, also known as masoor dal, are a breeze to make, particularly with my "cheat" ingredient (store-bought curry paste). The leftovers keep well in the fridge, making them the perfect make-ahead option for quick vegan meals throughout the week. Just add a little extra vegetable broth when reheating.

What is lentil dal or lentil daal?

Dal, also known as dhal, dahl or daal, refers to both the main ingredient and the dish itself.
The ingredient is a type of split pea or a certain type of lentil. The dish is a spiced dish that is simmered for a long time until the peas or lentils become very soft.
There is a huge range of dals, depending on the main ingredient. For example, this version is made of split red lentils, also know as masoor dal. Other examples are urad dal (black lentils), toor dal (pigeon peas) and channa dal (chipckpeas).
Split red lentils can be found in some grocery stores, in Indian markets and on Amazon (affiliate link).

Ingredients for red lentil dal:

LENTILS: Look for split red lentils, also known as masoor dal. They can be found in most Asian or Indian markets or online.
CURRY PASTE: I prefer Patak's mild curry paste, but feel free to use your favorite curry paste, homemade or store-bought. It can be purchased online, but is often cheaper if you can find it in the international of a well-stocked grocery store or in an Asian or Indian market.
COCONUT MILK: The recipe calls for lite coconut milk. Feel free to substitute with the full-far version.
GHEE OR COCONUT OIL: Use ghee or coconut oil for sautéing the onion and ginger.
OTHER SPICES: Ground coriander and ground cumin.
BROTH: Use your favorite low-sodium vegetable broth.

Hand holding red lentils, hovering over an Instant Pot half filled with broth and spices

How to make red lentil dal in an Instant Pot:

The Instant Pot and other pressure cookers are ideal for cooking dried pulses of any kind, ranging from split peas to black beans. They cook at high pressure, breaking down and cooking the pulses quickly, often eliminating the need for pre-soaking.
In this recipe, I set the Instant Pot to the Sauté setting, then cooked some onion, fresh ginger, garlic, spices and curry paste (affiliate) in some ghee or coconut oil.
Is curry paste necessary for making a dal? Absolutely not. Traditionally, dals are made with a variety of spices. Curry paste is my "cheat" for making this recipe extra speedy to put together.
Next, the coconut milk and vegetable broth are whisked with curry paste mixture, then the red lentils are added.
Using the Manual setting (older Instant Pots) or Pressure setting (newer appliances), cook the dal at high pressure for 8 minutes. Because of the amount of liquid in this recipe, it will take about 20 minutes for the Instant Pot to come to pressure.
Release the pressure naturally for 10 minutes, then switch to quick release.
Serve right away with basmati rice and chutney, if desired. Store any leftovers in the refrigerator. When reheating, you may need to add some additional vegetable broth to loosen up the mixture.

Red lentil dal in a brass bowl, with an Instant Pot in the background.

Are red lentils good for you?

Lentils are little powerhouses of nutrition! One cup of cooked red lentils contains 230 calories. And believe me, one cup will leave you feeling very satisfied.
Each cup of cooked lentils contains about 18 grams of protein, making them a fantastic option for vegetarian and vegan diets.
They are rich in fiber, folate, iron and manganese.

How to store and reheat the leftovers:

STORING: Cool the dal to room temperature, then transfer to an airtight container. Store in the refrigerator for 3 to 4 days.

REHEATING: When made ahead and stored in the refrigerator, the dal will stiffen up. Stir in additional vegetable broth when reheating to re-constitute the dal. I either reheat in a saucepan on the stovetop or in a glass bowl in the microwave.

Two brass bowls with handles, fill with red lentil dal and rice. Resting on a gray napkin.

Other healthy Instant Pot recipes:

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Red lentil dal and rice in a brass bowl.

Red Lentil Dal {Instant Pot}

Make a big batch of this vegan Red Lentil Dal in your Instant Pot and enjoy it for meatless lunches and dinners the rest of the week. So easy to make!

4.87 from 36 votes

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Course: Entrees

Cuisine: Indian

Keyword: Gluten Free, Instant Pot, Pressure Cooker, Vegan, Vegetarian

Prep Time: 5

Cook Time: 8

Pressure & Release time: 30

Total Time: 43

Servings: Cups

Calories: 177kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 teaspoon ghee (non-vegan) or coconut oil (vegan)* (See Note 1)
½ medium yellow onion minced
1 tablepoons minced ginger
3 garlic cloves minced
¼ cup mild curry paste** (See Note 2)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 (14 ounce) can lite coconut milk
5 cup low sodium vegetable broth
2 ½ cups split red lentils masoor dal
salt to taste

Instructions

Set the Instant Pot to the Saute setting. Heat the ghee or coconut oil. Add the onion and ginger. Cook, stirring, until the onion softens, 3 to 4 minutes.
Add the garlic, curry paste, coriander and cumin, and cook for 1 minute. Turn off the Instant Pot.
Whisk in the coconut milk and vegetable broth, then stir in the red lentils.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Manual or Pressure Cook setting. Set the time to 8 minutes. It will take about 20 minutes for the Instant Pot to reach pressure.
Once the time is expired, wait for 10 minutes (natural release), then carefully use the quick release valve to release the remaining pressure.
Season with salt, to taste.
Serve or store in the fridge.

Video

Notes

Note 1: Ghee is not vegan, though it is vegetarian. Use coconut oil for a vegan option. The nutritional information was calculated using ghee, but it is nearly identical when coconut oil is used.

Note 2: For a spicier dal, use spicy curry paste or add some cayenne pepper.

Make-ahead tip: If making ahead and storing in the refrigerator, the dal will stiffen up. Stir in additional vegetable broth when reheating to re-constitute the dal.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was originally published on February 27, 2018 and updated on February 10, 2023.

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