Instant Pot Red Lentil Dal

How to Make Instant Pot Red Lentil Dal

1. 1

   Step 1: Sauté aromatics and spices

   Set the Instant Pot to Sauté (Normal) and heat the oil. Add the chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes, then add the garlic, ginger, and turmeric and cook another 30–60 seconds until fragrant. Scrape any browned bits from the bottom of the pot to prevent a burn notice.

   For this step

   • 1 tbspVegetable oil
   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic, minced (about 3 cloves)
   • 1 tbspFresh ginger, minced
   • 1 tspGround turmeric
   
2. 2

   Step 2: Add lentils, broth and salt

   Pour in the rinsed red lentils, vegetable broth (or water), and salt and stir to combine, making sure nothing is stuck to the bottom. Cancel Sauté, secure the lid, set the valve to Sealing, and pressure cook on High for 7 minutes.

   For this step

   • 1 1/2 cupsRed lentils (masoor dal), rinsed
   • 2 1/2 cupsLow-sodium vegetable broth (or water)
   • 1 1/2 tspSalt
   
3. 3

   Step 3: Release pressure and finish with coconut milk

   When the cook time ends, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure. Open the lid and stir in the coconut milk; set to Sauté for 2–3 minutes to reduce slightly and meld the flavors, stirring to reach a silky consistency. If the dal seems too thick, add a splash of water or broth to loosen it.

   For this step

   • 1 cupFull-fat coconut milk
   
4. 4

   Step 4: Adjust seasoning and serve

   Taste and adjust salt, and add a squeeze of lime or lemon if you like a bright finish (optional). Spoon into bowls and serve over steamed rice or with warm flatbread; garnish with chopped cilantro or fried shallots if desired.
   

1. Set the Instant Pot to Sauté (Normal) and heat the oil. Add the chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes, then add the garlic, ginger, and turmeric and cook another 30–60 seconds until fragrant. Scrape any browned bits from the bottom of the pot to prevent a burn notice.
2. Pour in the rinsed red lentils, vegetable broth (or water), and salt and stir to combine, making sure nothing is stuck to the bottom. Cancel Sauté, secure the lid, set the valve to Sealing, and pressure cook on High for 7 minutes.
3. When the cook time ends, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure. Open the lid and stir in the coconut milk; set to Sauté for 2–3 minutes to reduce slightly and meld the flavors, stirring to reach a silky consistency. If the dal seems too thick, add a splash of water or broth to loosen it.
4. Taste and adjust salt, and add a squeeze of lime or lemon if you like a bright finish (optional). Spoon into bowls and serve over steamed rice or with warm flatbread; garnish with chopped cilantro or fried shallots if desired.