Creamy, naturally vegan and gluten-free Dahl curry with red lentils made in the Instant pot.

Prep Time10minutes mins

Cook Time18minutes mins

Pressure release time20minutes mins

Course: Main Course, Mains

Cuisine: Indian, International

Servings: 3 persons

Calories: 271kcal

Equipment

  • Instant Pot 6 qt

Ingredients

  • 1,25 tbsp oil
  • 1 tsp cumin seeds
  • 5 cloves garlic peeled and chopped
  • 3/4 cup finely chopped onions
  • 2 tsp ground coriander
  • 1 tsp red paprika Use chili powder as a substitute
  • 1/2 tsp ground turmeric
  • 1 tsp Kosher salt or to taste
  • 3/4 cup red split lentils Masoor dal
  • 1.5 cups water

For tempering

  • 2 tsp oil
  • 2 tsp finely chopped garlic
  • 1/2 tsp smoked paprika

Instructions

Instant pot red lentils dahl

  • Place the red lentils in a colander and wash them under running water.
  • Set aside.
  • Place the inner pot inside the Instant Pot.
  • Turn on SAUTE MODE- NORMAL- 8 MINS.
  • Wait for the display to read HOT.
  • Now, add the oil.
  • Tip in the cumin seeds and when they crackle, add the chopped garlic and finely chopped onions.
  • Mix well and saute for 1 min until the onions become pink and soft.
  • Now, add the ground coriander and paprika along with salt and turmeric.
  • Mix well and immediately add the washed lentils and water.
  • Stir well to combine.
  • Press CANCEL.
  • Ensure that the sealing ring has been fitted properly into the lid.
  • Close the Instant Pot.
  • Now, press PRESSURE COOK button- HIGH PRESSURE for 10 MINUTES.
  • Allow the cooking cycle to complete.
  • When the cooking cycle is complete, wait for natural pressure release.
  • Once the pressure releases naturally, open the lid and gently mash the dal once or twice using a ladle.

Tempering

  • Heat a small skillet over medium heat with oil.
  • Now, add finely chopped garlic and wait for the garlic to brown.
  • This takes about 2 mins on medium heat.
  • When the garlic has browned, switch off the flame and add the smoked paprika.
  • Immediately, transfer this to the cooked dal, stir well to combine.
  • Garnish with finely chopped coriander leaves. Serve hot.

Open pan method

  • In order to minimize the cooking time, wash the lentils under running water and soak the washed lentils in 2 cups hot water for 20 mins.
  • After 20 mins, heat a heavy bottomed pan or dutch oven with oil.
  • Crackle the cumin seeds and when the seeds have crackled, add the chopped garlic and finely chopped onions.
  • Mix well and cook till the onions become pink and soft.
  • While the onions are cooking, drain the lentils in a colander and set aside.
  • Now, add the ground coriander, ground turmeric and paprika along with salt.
  • Stir to combine. Add the soaked lentils and water.
  • Mix well.
  • Cook on low flame till the dals are cooked and mushy.
  • It takes somewhere between 12 mins to 15 mins for the dal to be cooked fully.
  • When cooked, mash well using a ladle.

Tempering

  • Heat a small skillet over medium heat with oil.
  • Now, add finely chopped garlic and wait for the garlic to brown.
  • This takes about 2 mins on medium heat.
  • When the garlic has browned, switch off the flame and add the smoked paprika.
  • Immediately, transfer this to the cooked dal, stir well to combine.
  • Garnish with finely chopped coriander leaves. Serve hot.

Stovetop Pressure Cooker Method

  • Heat a 3 liter deep pressure cooker or pan with oil.
  • Now, add the cumin seeds and allow them to crackle.
  • Tip in the garlic and onions.
  • Mix well and fry till onions become soft and pink.
  • Add the spice powders and salt. Stir well.
  • Immediately add the washed red lentils along with the water.
  • Stir to combine.
  • Close the cooker with the lid and put on the weight.
  • Pressure cook for 5 whistles on medium heat.
  • When done, switch off flame and allow the pressure to release naturally.
  • Once pressure releases, open the lid and mash the dal once or twice.
  • Follow the instructions given above under the Instant Pot method for tempering the dal.
  • Mix well and garnish with finely chopped coriander leaves.
  • Serve hot.

Notes

Nutrition values provided here are an approximate guide and are given as a courtesy. Please use them only as a rough guide.

Instant pot cooking times may vary depending on the geographical location.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 271kcal | Carbohydrates: 35g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 789mg | Potassium: 576mg | Fiber: 16g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 5mg