This traditional Indian dish is made with aromatic spices, lentils, tomatoes, and cilantro. It is usually served with basmati rice or naan, or both.
I am obsessed with my Instant Pot! When are they going to sponsor me already?! LOL …but seriously, this thing is the bomb and James and I are both having so much fun experimenting with it. Our main New Years resolution is to get our budget in order. We noticed that we spent too much money last year on things we didn’t need, or were paying too much for simply everyday items and food. So, James and I have committed to be more prepared with simple and healthy meals in the fridge, so we don’t default to ordering in or buying expensive groceries when we get busy. Which is pretty much ALWAYS… So we are both trying to get solid routines in place that involve meal prepping and regular trips to the grocery store weekly.
Making sure we have prepped food in the house at all times, will help us stay on track and most importantly, on budget; so we can spend the money we saved on a honeymoon, or a house or start a college fund for the kids we have some day! Or the dogs… yeah, let’s face it- I’ll spend that money on organic vegan pet food for our dogs… Anyway, meal prep is an easy way to ensure that you always have something delicious and nutritious on hand at home. And, the less time you spend cooking dinner, the more time you have to relax, and binge watch your favourite show!
That’s why we’re loving the Instant Pot. It’s a super easy and quick way to prep your meals and let them cook while you’re off doing other things. Just set it and forget it. James and I are both really bad with routines and goal setting so I’m hoping that this guy, along with some solid will power, will help us stay on track. You can of course make this recipe on the stove without an Instant Pot as well. Today’s recipe (in case you’ve forgotten by now thanks to my diatribe) is an easy, vegan Indian Dal. This lentil dal recipe is one of my favourites. I am obsessed with Indian food, but it’s just so darn expensive to order in ever 2 nights (yup you read that correctly). Dal is a term in the Indian subcontinent for dried, lentils, peas, and beans. The term is also used for various soups prepared from these. This yummy Indian dal curry is a nutritious and flavourful vegetarian (and vegan) dish that’s quick to whip up and makes amazing leftovers. There are MANY variations for preparing dal, but this one is my quick go-to. Serve this easy dal recipe with toasted garlic naan or rice and warm yourself from the inside out.
Okay, let’s start cooking!! On your instant pot, press the ‘Sauté’ button, add heat the coconut oil. Add one chopped onion and cook it until it’s translucent. Then stir in garlic, ginger, cumin, turmeric, curry powder, garam masala, cayenne, and mustard seeds, and cook for another minute until fragrant. This dish is going to make your home smell AMAZING! Hit the ‘Cancel’ button and add the lentils, water, salt, chopped tomatoes and mix to combine. Then, cover the Instant Pot with the lid, and close the pressure valve. Press the ‘Pressure Cook’ button and set the cooking time to 10 minutes. Never put your face or hands near this valve. After the timer sounds, wait 10 mins before opening the pressure valve. Then, open the valve and stand back!!!! Remove the lid and mix the lentil mixture, add the chopped cilantro and stir to combine. Serve this on it’s own, over basmati rice, or with naan (regular or garlic), and top it with fresh cilantro. Bon appetit!
- 2 Tbsp coconut oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp curry powder
- 1 tsp garam masala
- ¼ tsp cayenne add more if you like your indian food spicy!
- ¼ tsp mustard seeds
- 1½ cups of dried brown or red lentils
- 3 cups water
- ½ tsp salt
- 2 tomatoes, chopped
- ¼ cup fresh cilantro, chopped + extra for garnish
- On your instant pot, press the 'Sauté' button, add heat the oil.
- Add onion and cook until translucent.
- Stir in garlic, ginger, cumin, turmeric, curry powder, garam masala, cayenne, and mustard seeds and cook for another minute until fragrant.
- Hit the 'Cancel' button and add lentils, water, salt, chopped tomatoes and mix to combine.
- Cover the Instant Pot with the lid, and close the pressure valve. Press the 'Pressure Cookl' button and set the cooking time to 10 minutes.
- After the timer sounds, wait 10 mins before opening the pressure valve.
- After 10 minutes, open the valve and stand back!!!!
- Mix the lentil mixture and add the chopped cilantro.
- Stir to combine, and serve over basmati rice or with naan (regular or garlic), and top it with fresh cilantro.
Made this for dinner last night and it was a huge hit!
How long would I cook this in a slow cooker on high?
You can cook it for 8-10 hours on high.
You mean 8-10 mins? Kinda obvious though :p
I have been experimenting with dal recipes and will give this one a try. It looks really good.
I’ve made this twice already and it’s probably one of my favorites!! Thanks!!
I made dal for the very first time for my husband and in-laws and gosh did they love it. Everything from the spices to the texture was perfect my mil said. Thanks for the recipe.
So Yummy! I’m loving you instant pot recipes! Keep them coming! I have no idea how to use it besides your recipes 🙈
I’m hoping to try this, but wouldn’t the cooking times be different for brown and red lentils?
Loved it! Gave a friend a sample and they thought it was from an Indian restaurant!
I made this last night and it was a hit with the whole family. I toned the spices down a bit for our four 8 year-old kids and they cleaned their plates and some had seconds! Thank you!
I make this for camping trips, and add more veg. Double the tomatoes, add some seeded jalapeños, add a bell pepper, add carrots, and sometimes I up the onions too (depends on the size of my onions when I make it).
When I do this, to compensate for the extra liquid in the onions, bell peppers, and tomatoes, I drop the water amount by around a half cup to a cup, making sure everything is well and truly covered by water before starting to cook. I also double the spices and start with 1.5 times the spices, and add to taste at the end. Let it sit overnight, pack it into some containers with cooked rice, toss in the freezer, and 2 days later you have freezer bricks for your camping cooler that turn into food instead of slushy water (:
Thank you for this recipe!
Can this be doubled and fit in a 6qt pot and not get the burn message do you think?
Also when you say curry powder, do you mean like madras curry powder or the generic one from McCormick or a similar company?
I’d rather use soaked beans just to get rid of the gassy parts 🙂 What adjustment would I make if cooking this with soaked beans? Thanks!
If I wanted to use 2 cups or double the recipe should I increase the cook time?
If I want to double or triple the recipe, does it change the cooking time on the instapot?
you can keep it the same 🙂
My first time ever making dal and it turned out perfectly! My Indian husband said I nailed it and that it’s exactly like the way his mom makes it. I can’t ask for a better compliment than that! 😃
This recipe is easy to make and turns out delicious every time! My Indian husband says it tastes exactly like the way his mom makes it. I couldn’t ask for a better compliment than that!
Wow! Who knew lentils could taste this good? Aside from using my own Garam Masala mix, I did not change anything in this recipe. The first time I used brown lentils, and it was great. Last night I used red lentils, and it was even better! (Or maybe we were just hungrier.) It’s a little mushier when using red lentils because they don’t hold their shape as well, but who cares how it looks, it’s wonderful!
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