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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.
Print Recipe
Dahl in a bowl
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes

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.
    • This helps remove excess starch and prevents the dahl from becoming overly gummy.
  • 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.
    • Adding each spice seperatly helps devolp the flavor and aromas better then if dumped all together.
  • 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

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.
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Servings: 6 Servings
Calories: 99kcal