Instant Pot Spiced Indian Lentil Dal

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A comforting and protein-rich Indian dal made quickly in the Instant Pot with red lentils and warming spices for a flavorful weeknight meal. This Indian-inspired Instant Pot recipe (vegetarian), ready in about 30 minutes, pairs red lentils (masoor dal), rinsed, water, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils (masoor dal), rinsed
• 3 cups water
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili powder
• 1 tsp mustard seeds
• 8 curry leaves (optional)
• 2 tbsp ghee or vegetable oil
• 1 1/2 tsp salt
• 2 tbsp fresh cilantro, chopped
• for serving lemon wedges

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp ghee or vegetable oil. Add 1 tsp mustard seeds and 8 curry leaves (if using) and cook for 30 seconds until mustard seeds start to pop.
2. Step 2: Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger, sautéing for 4-5 minutes until onion softens and turns translucent.
3. Step 3: Stir in 1 tsp turmeric powder, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp red chili powder; cook for 1 minute until fragrant.
4. Step 4: Add 1 cup rinsed red lentils and 3 cups water along with 1 1/2 tsp salt; stir well.
5. Step 5: Close the lid, seal the valve, and set to pressure cook on high for 8 minutes.
6. Step 6: When cooking is complete, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Step 7: Open the lid and stir the dal, adjust seasoning if needed. Garnish with 2 tbsp chopped fresh cilantro and serve with lemon wedges.