An easy and delicious dish that’s also budget-friendly: Instant Pot Masoor Dal. Also known as Red Lentil Curry — it’s so fast to make in the Instant Pot! Instead of 30 minutes of cooking on the stovetop, the Instant Pot only takes 8 minutes! Add a Tadka or Tempered Oil to flavor the cooked red lentils. Enjoy with basmati rice or naan for the ultimate bowl of comfort!
What is Instant Pot Masoor Dal?
Masoor Dal is a popular Indian dish made from cooked red lentils. Red lentils are cooked until they break down into a soft, porridge-like consistency. In Indian cooking, red lentils are cooked with pantry basics — onion, tomato, garlic, ginger, and spices — into a simple yet flavorful dish. A comfort food with a creamy texture that I make on a regular basis. A Tadka, or tempered oil, is the necessary finishing touch. YUM!
The cooking process is easy. Cook the lentils until they reach the desired consistency: soft and creamy. Then add a tempered oil for more flavor.
Although you can make Masoor Dal on the stovetop, it’s much easier in the Instant Pot. The Instant Pot uses steam pressure to cook the lentils faster. The lentils cook into a creamy texture in less time. Only 8 minutes!
Serve Masoor Dal as a side dish or main. Tastes great with naan or basmati rice. It’s a very popular dish in Indian cuisine. Easy to make and so much flavor! Economical and nutritious, a single serving of whole red lentils contains 11 grams of protein.
What is a Tadka?
A Tadka is a tempered oil made with ghee (clarified butter) and spices. Also called a Tadkah or Tarka, it’s an infused oil where aromatics and spices toast in hot oil.
Adding a Tadka is a common cooking technique in Indian cooking. It adds so much flavor to this humble dish.
To make a Tadka, you will need oil or ghee. Also, aromatics and spices. The tempering ingredients can vary depending on your mood and what’s in your pantry.
Ingredients
- Red Lentils. Also called Masoor Dal, they are part of the legume family. These little red or orange lentils are full of fiber, protein, and many nutrients. They also contain numerous antioxidant and anti-inflammatory properties.
- Yellow Lentils. Also called Chana Dal or Split Chickpeas. A little improves the overall texture and flavor. A classic addition to Cooked Red Lentils in Indian cuisine. If you don’t have them, leave them out.
- Onion + Tomato. Adds flavor. For the tomatoes, either fresh or canned tomatoes can be used.
- Garlic + Ginger. Essential aromatics. Can be subbed with garlic and ginger paste.
- Spices: Garam Masala, Ground Turmeric, Ground Cumin, Karchi Chili Powder (or cayenne). Essential spices that are used in Indian, Pakistani, Sri Lankan, or Middle Eastern cooking. Look for them in the spice aisle of regular grocery stores.
- Kasoori Methi (Kasuri Methi). Also known as dried fenugreek leaves. Adds a special earthy flavor to Indian dishes. You may need to look for this ingredient at an Indian grocery store.
- Salt. Similar to potatoes, lentils need plenty of salt. Add salt to the lentils before cooking. After they are done, taste and add more salt if needed.
- Cilantro (Coriander Leaves) and Lemon Juice. The essential garnish! Add a sprinkle of fresh cilantro leaves and a squeeze of lemon juice right before serving.
For the Tadka (tempering ingredients):
- Ghee. Also known as clarified butter. Makes the Masoor Dal shine. Make your own or buy a small container. To make it vegan, use cooking oil with a high smoke point (like Avocado oil or Grapeseed oil).
- Garlic + Shallot + Ginger. Mince thinly so they don’t burn when fried in the oil.
- Chilies. A combination of fresh + dried chilies adds deep flavor. For fresh: use fresh green chilies, finger hot chilies, or fresno chilies. For dried: chopped dried red chilies.
- Black Mustard Seeds. *optional.* Adds texture and subtle heat. I love adding mustard seed for that little crunchy pop in your mouth.
- Curry leaves. Adds earthy flavor and aroma. Look for them at Indian grocery stores. If you don’t have them, leave them out.
Instructions for Red Lentil Curry
- Rinse lentils. Rinse and soak lentils with cold water until the water is no longer cloudy, about 3-4 times. Drain with a fine mesh strainer.
- Instant Pot instructions. Add the drained lentils to the inner cooking pot of the Instant Pot. Directly on top, add the chopped onion, chopped tomato, garlic, ginger, turmeric, garam masala, cumin, red chili powder (or cayenne), Kasoori Methi, and salt. Add 2 cups of water and stir until combined.
- Lock the lid in place and turn off the “Keep Warm” function. Pressure Cook for 8 minutes. When the timer beeps, Natural Release for 10 minutes. Note: make sure the “Keep Warm” function is turned off or it won’t naturally release the steam! After 10 minutes, manually release the remaining pressure and open the lid.
- Stovetop instructions. Add the drained lentils to a large stock pot. Directly on top, add the onion, tomato, garlic, ginger, turmeric, garam masala, cumin, red chili powder (or cayenne), Kasoori Methi, and salt. Add 3 cups water and stir until combined.
- Cook on high heat until it comes to a boil. Cover with the lid partially askew. Lower heat to a gentle simmer and cook until the lentils come to the desired consistency: soft and creamy. *For stovetop directions, you may need to add more water as the liquid evaporates quickly.
- Make the Tadka. While the dal cooks, prepare the Tadka. In a separate pan or tadka pot, add ghee or oil. Cook on medium heat until it melts. When the ghee (or oil) is hot, add the shallot, garlic, ginger, curry leaves, mustard seeds, dried chilies, and fresh chilies. As the spices and aromatics cook in the hot oil, it will crackle and bubble. Stir gently with a spoon until everything is nicely toasted and the shallot and garlic are light brown to golden brown in color, about 3-5 minutes. Be careful that it doesn’t burn.
- Serve. Drizzle the Tadka over the cooked lentils. Use a spoon and mix until well combined. Add a squeeze or two of fresh lemon juice. Sprinkle the chopped cilantro leaves on top. Serve with basmati rice or naan. Enjoy!
PRO Tips
- Adjust spice level. Make it as spicy as you like! The easiest way to add heat is to add more karchi chili powder (or cayenne). For less heat, add less. For medium heat, I recommend 1/2 teaspoon. For mild heat, add 1/4 teaspoon. For spicy heat, add 1 teaspoon or more.
- Adjust thickness. Adjust the consistency of the dal to your liking. For a thinner dal with a runny consistency, add more water. For a thicker dal, add less.
- Make in advance. A good make-ahead dish that tastes even better the next day. Easy for meal prep, too.
Special Equipment:
- Instant Pot. The Instant Pot Pressure Cooker (affiliate) has quickly become a staple appliance in the modern kitchen. In a nutshell, the Instant Pot is a multi-cooker that also works as a pressure cooker. The basic principle: steam pressure builds inside a sealed pot to cook food faster. Especially good for tough cuts of meat (like beef stew) or for long-cooked soup. Also excellent for lentils and other legumes.
- Tadka pot. A small pot with a long handle specifically used for tadka or tempered oil. They are stove top safe and made of stainless steel or cast iron. I use a stainless steel pot for melting chocolate (affiliate). If you don’t have one, use a small saucepan (affiliate).
Serve with
- Basmati Rice. A complementary, classic combination! The fluffy rice and tender, creamy lentils make a complete vegetarian meal.
- Naan. Make homemade naan or use store-bought. I keep store-bought Naan in the freezer and defrost in the Air Fryer (320F/160C for 6 minutes) until hot and puffy with crispy edges. Brush with more ghee before serving, if desired.
FAQ:
Leftovers can be stored in an airtight container. Keep in the fridge for 5-7 days. Or in the freezer, for up to 1 month. Indian Red Lentils freeze well.
Yes, you can make Masoor Dal recipe without a tempered oil. However, I do not recommend it — it will taste quite mild.
To open an Instant Pot safely, the steam must be released before opening. There are two ways to release the steam: Manual (by hand) or Natural Release.
Manual Release: turn the vent to “open.” The steam will come out immediately in a thick and heavy stream. Be careful, it will be very hot! This is a good way to ensure the food is not overcooked.
Natural Release: after the Instant Pot has finished cooking, it will beep and turn off. As it sits on the counter (leave it undisturbed), it will release the steam slowly and naturally, little by little. *Make sure to unplug or turn off the “Keep Warm” function or it won’t naturally release. FYI, you will need to release any remaining steam by hand before opening the pot.
More Instant Pot recipes:
- Instant Pot Coconut Rice
- Instant Pot Tumeric Rice with Kale
- Instant Pot Bossam or Korean Braised Pork
- Instant Pot Vietnamese-style Ginger Chicken Soup
Instant Pot Masoor Dal Recipe (Red Lentil Curry)
Equipment
- Instant Pot
- Fine Mesh Sieve
- Tadka pot or small saucepan
Ingredients
- 1 cup red lentils
- 1 Tbsp yellow lentils (split chickpeas)
- 1 large onion, finely diced
- 3-4 medium tomatoes, finely diced *canned or fresh tomatoes
- 4 cloves garlic, minced
- 1/2 inch ginger, minced
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp karchi chili powder *can be subbed with cayenne
- 2 Tbsp Kasoori Methi
- 2 cups water *for Instant Pot (3 cups for stovetop)
Tadkah:
- 3 Tbsp oil *or ghee (ghee is not vegan)
- 6-8 curry leaves
- 1 shallot thinly sliced
- 3-4 cloves garlic thinly sliced
- 1 fresh chili pepper chopped, finger hot green or red chili peppers
- 1-2 Tbsp dried red chilies
- 1 tsp black mustard seeds *optional (if you have it)
- 1/2 tsp karchi chili powder *can be subbed with cayenne
Instructions
- Rinse lentils. Rinse and soak lentils with cold water until the water is no longer cloudy, about 3-4 times. Drain with a fine mesh strainer.
Instant Pot Instructions:
- Add ingredients. Add the drained lentils to the inner cooking pot of the Instant Pot. Directly on top, add the onion, tomato, garlic, ginger, turmeric, garam masala, cumin, red chili powder (or cayenne), Kasoori Methi, and salt. Add 2 cups of water and stir until combined.
- Cook. Lock the lid in place and turn off the "Keep Warm" function. Pressure Cook for 8 minutes. When the timer beeps, Natural Release for 10 minutes.
- Note: make sure the "Keep Warm" function is turned off or it won't naturally release the steam! After 10 minutes, manually release the remaining pressure and open the lid.
Stovetop instructions
- Add ingredients. Add the drained lentils to a large stock pot. Directly on top, add the onion, tomato, garlic, ginger, turmeric, garam masala, cumin, red chili powder (or cayenne), Kasoori Methi, and salt. Add 3 cups of water and stir until combined.
- Cook. Cook on high heat until it comes to a boil. Cover with the lid partially askew. Lower heat and simmer until the lentils are completely soft and can be mashed easily with a spoon, about 30 minutes. *For stovetop directions, you may need to add more water as the liquid evaporates quickly.
For the Tadka:
- Make the Tadka. In a small saucepan or tadka pot, add ghee or oil. Cook on medium heat until it melts. When the ghee (or oil) is hot, add the shallot, garlic, ginger, curry leaves, mustard seeds, dried chilies, and fresh chilies. As the spices and aromatics cook in the hot oil, it will crackle and bubble. Stir gently with a spoon until everything is nicely toasted and the shallot and garlic are light brown to golden brown in color, about 3-5 minutes. Be careful that it doesn't burn.
- Serve. Drizzle the Tadka over the cooked lentils. Use a spoon and mix until well combined. Add a squeeze or two of fresh lemon juice. Sprinkle the chopped cilantro leaves on top. Serve with basmati rice or naan. Enjoy!
Video
Notes
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- Adjust spice level. Make it as spicy as you like! For medium heat, I recommend adding 1/2 teaspoon Karchi chili powder in the Instant Pot. For mild heat, add 1/4 teaspoon. For spicy heat, add 1 teaspoon or more.
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- Adjust thickness. The amount of added water can adjust the thickness of the dal. For a thinner dal with a runny consistency, add more water. For a thicker dal, add less.
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- Make in advance. A good make-ahead dish that tastes even better the next day. Easy for meal prep, too. Leftovers can be stored in an airtight container. Keep in the fridge for 5-7 days. Or in the freezer, for up to 1 month.Â
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Serve with Naan. For an easy meal, serve with store-bought Naan. I keep store-bought Naan in the freezer and defrost in the Air Fryer (320F/160C for 6 minutes) until hot and puffy with crispy edges. Brush with more ghee before serving, if desired.
