10 minute Instant Pot Dahl
This simple red lentil dahl is a warm and nourishing Indian-inspired comfort meal made with creamy red lentils, garlic, ginger, tomatoes, and cozy spices simmered together in one pot. As someone who cooks from scratch regularly, I love how affordable, filling, and flavorful this recipe is while still being simple enough for busy weeknights. Served with rice or warm naan, this protein-rich lentil dish is perfect for meal prep and tastes even better the next day.
Equipment
- Instant Pot
- Deep Pot
Ingredients
Dahl
- 1 lb Red Lentils
- 2 tbsp Garam Masala
- 1 tsp Ginger minced or crushed
- 1 tbsp Yellow Curry
- 1 tsp Tumeric Powder
- 1 tsp Coriander
- ½ tsp Cumin Powder
- Himalayan Pink Salt to taste
- ½ tsp Black Pepper
- ½ cup Diced Onions
- 2 tbsp Lemon Juice Freshly Squeezed
- 1 liter Filtered Water
- 6 oz Tomatoe Paste whole can
- 14.5 oz Diced Tomatos whole can
- 13.5 oz Coconut Milk whole can
Tadka
- 1 tbsp Ghee
- 1 tsp Cumin Seeds Jeera
- Dried Chili Flakes Optional
Garnish
- Chopped Cilantro
Instructions
- First, rinse the red lentils thoroughly under cool water until the water runs mostly clear.
- Next, heat the ghee or oil in a large pot over medium heat. Add the diced onion and cook until softened. Then stir in the garlic and ginger and cook for another 30 seconds until fragrant.
- Remove garlic,onion and other contents from the pot and set aside. On sautee mode add oil to empty pot
- Add each spice seperately to the pan, allow it to toast. constantly stir for 30 seconds.
- Now stir in the diced tomatoes and rinsed lentils. Pour in the water and mix well. Put Instant Pot on high pressure for 10 minutes let it natural release.
- Once done, open the lid, add tadka, and garnish with chopped cIlantro. Serve with naan or over basmati rice
This helps remove excess starch and prevents the dahl from becoming overly gummy.
Adding each spice seperatly helps devolp the flavor and aromas better then if dumped all together.
Notes
- Red lentils cook much faster than other lentils and naturally become soft and creamy, making them perfect for dahl.
- Rinse the lentils thoroughly before cooking to remove excess starch and prevent the dahl from becoming gummy.
- If your dahl becomes too thick after sitting, simply stir in warm water or broth until it reaches your desired consistency.
- For deeper traditional flavor, finish the dahl with a simple tadka by pouring hot ghee with toasted cumin seeds over the top before serving.
- Coconut milk is optional, but it adds extra richness and creaminess to the dish.
- This recipe tastes even better the next day after the spices have had more time to develop.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Serve with basmati rice, naan, or homemade flatbread for a comforting meal.
Nutrition Facts
10 minute Instant Pot Dahl
Amount per Serving
Calories
99
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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