Introduction
Masoor dal, also called red lentils, is one of the most commonly used lentils in Indian kitchens. It’s naturally soft, cooks quickly, and has a mild earthy flavor that absorbs spices beautifully. This Instant Pot Masoor Dal Recipe is fast to cook and tastes absolutely delicious.
In Ayurveda, masoor dal is considered grounding and nourishing, especially good for people with Vata imbalance. It is high in plant-based protein, iron, and dietary fiber. This makes it great for vegetarians, vegans, and anyone looking to eat healthier without giving up traditional comfort food.
Why I love making Instant Pot Masoor Dal
I love how easy this dal is to make, especially when I’m short on time. With just a few ingredients and the Instant Pot, I can prepare a nourishing meal in under 30 minutes. The taste is comforting and flavorful, and I can adjust the spices based on my mood. It’s perfect for both busy weekdays and slow weekends. Plus, it stores well and tastes even better the next day.
I am making this version in Instant Pot but I have added stove top directions. It just takes a bit longer but the taste is just as good.This masoor dal recipe is easy and quick either way.
Did You Know?
Masoor dal is one of the quickest-cooking lentils. It can be ready in under 25 minutes on the stovetop, making it perfect for busy evenings.
What is needed
Main Ingredient
- Masoor dal (1 cup): Soft red lentils that cook quickly and give the dal its creamy texture.
- Water (3 cups): Used to cook the dal and create a soupy consistency.
- Turmeric powder (½ teaspoon): Adds color and supports digestion and immunity.
- Salt (to taste)
Whole Spices
- Cumin seeds (1 teaspoon : For tempering.
- Dry red chilies or green chili: Optional, used for a little heat and aroma.
- Asafoetida (a pinch): Helps with digestion and adds a savory umami taste.
Other Tempering Ingredients
- Garlic (2 cloves, finely chopped): Boosts flavor and has antibacterial properties.
- Onion (1 small,): Adds sweetness and body to the tadka.
- Tomato (1 medium): Adds tang and balances the spices.
- Oil (1 tablespoon): Used for the tempering.
Garnish, optional
- Fresh coriander: Adds freshness and color to the finished dal.
Low-Fat Alternatives/Oil-Free
Instead of regular cooking oil, use a light spray of olive oil or avocado oil.
You can skip the tempering altogether and just add raw garlic and turmeric directly to the dal before cooking.
To make it even lighter, avoid using onion or tomato and keep it plain with garlic and cumin.
Instant Pot Masoor Dal Recipe
Equipment
- Set of Measuring Spoons
- One Set of measuring cups
- Cutting Boards and Knives
- Instant Pot
Ingredients
- 1 cup masoor dal washed and soaked for at least 30 minutes
- 3 cups water for cooking dal
- ½ teaspoon turmeric powder
- Salt to taste
For the Tempering (Tadka):
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- A pinch of asafoetida hing
- 2 cloves garlic finely chopped
- 1 green chili slit (optional) or 2 red dry chilies
- 1 small onion finely chopped (optional)
- 1 medium tomato chopped (optional)
- Fresh coriander leaves for garnish
Instructions
- Wash and soak the dal in water for 30 minutes.
- Drain and add the dal to the Instant Pot along with 3 cups of water, turmeric powder, and salt.
- Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes. Once done, allow natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Transfer dal to a serving bowl
- In a small pan, heat oil. Add cumin seeds,asafoetida, garlic, chilis,
- Sauté until the garlic turns golden
- Add onions and saute till holden brown
- Now add tomatoes and cook until soft.
- Pour this tempering over the cooked dal and stir well. Serve hot
Notes
Did You Know?
Just one cup of cooked masoor dal can offer up to 14g of plant-based protein, making it an excellent choice for vegans and vegetarians.
How I cook my Instant Pot Masoor Dal
I start by rinsing and soaking the masoor dal for 30 minutes to make it cook faster. Then I drain the water and add the dal to my Instant Pot with fresh water, turmeric, and salt. I set it to pressure cook for 10 minutes and allow the pressure to release naturally for another 10 minutes.
Meanwhile, I prepare the tempering in a small pan. I heat some oil, add cumin seeds , asafoetida, garlic, and chili. Once the garlic turns golden, I add onions and sauté them until they’re soft and lightly browned. Then I add the chopped tomato and cook everything until soft and mushy.
Finally, I pour this hot tadka over the cooked dal, stir well, and top with fresh coriander. It smells amazing and is ready to serve!
This masoor dal recipe is so easy to make and delicious. It is a complete meal in itself.
Try My Other Vegan Dal Recipes:
Moong Dal Recipe ( Moong Dal Tadka)
Sookhi Masoor Dal Recipe ( Dry Red lentils )
Black Eyed Peas Curry with Potatoes
Instant Pot Vegan Chana Dal Recipe
Instant Pot Masoor Dal Recipe
– It cooks super fast and doesn’t require babysitting on the stove.
– It’s a one-pot meal full of plant-based protein and fiber.
– The flavors are rich and comforting, even with basic ingredients.
– It’s ideal for meal prep and tastes even better the next day.
– You can adjust the spice level or make it plain.
Cooking Tips and Techniques of Masoor Dal Recipe
– Soak the dal for at least 30 minutes to reduce cooking time and aid digestion.
– Use fresh garlic and cumin for a flavorful tadka.
– Always add turmeric and salt before pressure cooking for balanced taste.
– You can mash the dal a bit after cooking for a creamier texture.
– Add a squeeze of lemon or a dash of garam masala before serving for extra flavor.
Did You Know?
Red lentils (masoor dal) change color as they cook—from reddish-orange to golden yellow—blending beautifully with Indian spices and tempering.
Why you should try this Dal recipe
This vegan masoor dal recipe is full of flavor and nutrition without needing any dairy or heavy cream. Masoor dal is low in fat and high in protein and fiber, which makes it excellent for heart health and digestion.
The Instant Pot version is hassle-free, so you can enjoy homemade comfort food with minimal effort. Even though it’s simple, the tadka (tempering) adds layers of flavor. It’s perfect as a main meal with rice or as a soup on its own.
Frequently Asked Questions
1. What is Masoor Dal?
Masoor Dal is split red lentils, a commonly used lentil in Indian cooking. It cooks quickly and has a soft texture, making it ideal for soups, curries, and stews. It’s high in protein and fiber, making it a staple in vegetarian and vegan diets.
2. Do I need to soak Masoor Dal before cooking?
While soaking is optional, it helps reduce cooking time and makes the dal easier to digest. Soaking for at least 30 minutes is ideal, especially if you’re cooking it on the stovetop.
3. How long does Masoor Dal take to cook in an Instant Pot?&lt;/summary></summary>
This Masoor Dal recipe takes about 10 minutes of pressure cooking on high in the Instant Pot. Allow for 10 minutes of natural pressure release for best results.
4. Can I use other lentils instead of Masoor Dal?
Yes, you can substitute with moong dal, toor dal, or chana dal, but cooking times and water ratios may vary. Masoor Dal is preferred for its quick cooking and smooth texture.
5. Is Masoor Dal healthy?
Absolutely! Masoor Dal is rich in protein, fiber, iron, and B vitamins. It’s low in fat and an excellent plant-based protein source for vegetarians and vegans. This Masoor dal recipe is very healthy and tasty!
6. What should I serve with Masoor Dal?
Masoor Dal Recipe pairs well with steamed rice, jeera rice, roti, or even quinoa. It can also be enjoyed as a soup or stew with a side of salad or roasted vegetables.
7. I don’t eat onions and garlic. Can I still make this dish?
Yes! You can skip the onion and garlic in the tadka. Use ginger and hing (asafoetida) for flavor, and maybe add a pinch of garam masala or lemon juice to balance the taste.
8. Can I freeze Masoor Dal?
Yes, Masoor Dal freezes well. Store it in an airtight container for up to 2 months. Thaw and reheat with a splash of water to refresh the consistency.
10. Is this recipe vegan?
Yes, this recipe is completely vegan as it uses plant-based oil instead of ghee. If you’re not vegan, you can use ghee for a richer flavor.
11. Can I make Masoor Dal without an Instant Pot?
Yes! You can cook it on the stovetop. Simmer soaked dal in water until soft (about 20–25 minutes), then add the tempering as described in the recipe.
