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Red lentil dal in a brass bowl, with an Instant Pot in the background.
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5 from 12 votes

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!
Prep Time5 mins
Cook Time8 mins
Pressure & Release time30 mins
Total Time43 mins
Course: Entrees
Cuisine: Indian
Keyword: Gluten Free, Instant Pot, Pressure Cooker, Vegan, Vegetarian
Servings: 8 Cups
Calories: 177kcal

Ingredients

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.

Notes

Weight Watchers Points: 2 (Freestyle SmartPoints), 5 (Old SmartPoints), 4 (Points+)
*The nutritional information was calculated using ghee, but it is nearly identical (and Weight Watchers Points are the same) when coconut oil is used.
**For a spicier dal, use spicy curry paste or add some cayenne pepper.
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.

Nutrition

Serving: 0.66Cup | Calories: 177kcal | Carbohydrates: 25.3g | Protein: 9.9g | Fat: 4.3g | Saturated Fat: 2.2g | Cholesterol: 1.7mg | Sodium: 85mg | Fiber: 6.9g | Sugar: 2.7g