Red lentil dal instant pot recipes - Dinner dal

Author: Bernard Evans  

CREAMY, COCONUTTY and ridiculously easy to make, this delicious Instant Pot Masoor Dal or Red Lentil Dhal is sure to become a hot family favorite. Vegan, soy-free, nut-free and gluten-free recipe Make a big batch of this vegan Red Lentil Dal in your Instant Pot and enjoy it for meatless lunches and dinners the rest of the week.

Instant Pot Masoor Dal, Red Lentil Dahl

Instant Pot Masoor Dal, Red Lentil Dahl
CREAMY, COCONUTTY and ridiculously easy to make, this delicious Instant Pot Masoor Dal or Red Lentil Dhal is sure to become a hot family favorite. You can also make this with no added oil and serve with rice or roti for a nutritious, satisfying meal. Vegan, soy-free, nut-free and gluten-free recipe
Provided by: Vaishali · Holy Cow! Vegan Recipes
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Indian,Indian Vegetarian
Number of ingredients: 14
  • 1 tbsp coconut oil ((or any vegetable oil. To make the dal oil-free, use 1/4 cup of water to saute))
  • 1 tsp mustard seeds
  • 1 large onion ((finely diced))
  • 1 sprig curry leaves ((optional, can be replaced with 2 tbsp chopped cilantro))
  • 4 medium tomatoes ((finely diced))
  • 1-inch piece ginger ((grated or crushed into a paste))
  • 4 cloves garlic ((minced or crushed into a paste))
  • 1/2 tsp turmeric
  • 1 tbsp ground coriander
  • 1/2 to 1 tsp red pepper flakes ((or if using dry red chili peppers use one or two based on how much heat you can tolerate))
  • 1 cup red lentils ((masoor dal))
  • 1/2 cup coconut milk
  • Salt to taste
  • Lemon juice for squeezing on top
  • Calories: 198 kcal
  • Carbohydrate: 26 g
  • Protein: 10 g
  • Fat: 7 g
  • Saturated Fat: 6 g
  • Fiber: 11 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Heat the oil in an Instant Pot set to the "saute" function set to "normal". Add the mustard seeds and when they begin to sputter, add the onions, curry leaves, ginger and garlic. (If making this oil-free, add the mustard seeds to the dry IP liner after it heats up, then, when they sputter, add the onions, ginger and garlic and then add in 1/4 cup water)
  2. Saute, stirring frequently, until the onions soften and just start to brown. Add the tomatoes, turmeric, coriander powder and red pepper flakes and mix well. You can use an Instant Pot glass lid or any glass lid that fits to cover the pot at this time and let the tomatoes cook 3-4 minutes until they are broken down and very pulpy. Stir a couple of times during cooking.
  3. Add the dal to the pot and stir to mix, then add in 4 cups water. Give everything a good stir then click in the Instant Pot lid. Set the IP at manual pressure for 10 minutes.
  4. After cooking, wait either until pressure releases automatically, or, if you're in a rush, wait 10 minutes after the end of cooking, then carefully quick-release according to instructions.
  5. Using a ladle, stir in the coconut milk and salt to taste. At this point you can garnish with more cilantro, if you like, or serve as is. Always top the dal with a final squeeze of lemon juice for the perfect finish!
Notes: Instant Pot™ Red Lentil Dal Recipe With Rice, Add the onions, garlic, ginger, and jalapeno and cook for 3 minutes, stirring occasionally. Add the tomatoes, cumin, coriander, and turmeric and cook for 2

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Easy and Quick Instant Pot Masoor Dal Tadka

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Red Lentil Dal {Instant Pot}

Red Lentil Dal {Instant Pot}
Make a big batch of this vegan Red Lentil Dal in your Instant Pot and enjoy it for meatless lunches and dinners the rest of the week. So easy to make!
Provided by: Dara Michalski | Cookin' Canuck
Total time: 43 minutes
Cook time: 8 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: Indian
Number of ingredients: 11
  • 2 teaspoon ghee (non-vegan) (or coconut oil (vegan)*)
  • ½ medium yellow onion (minced)
  • 1 tablepoons minced ginger
  • 3 garlic cloves (minced)
  • ¼ cup mild curry paste**
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 14 ouncecan lite coconut milk
  • 5 cup low sodium vegetable broth
  • 2 ½ cups split red lentils (masoor dal)
  • salt (to taste)
  • Serving Size: 0.66 Cup
  • Calories: 177 kcal
  • Carbohydrate: 25.3 g
  • Protein: 9.9 g
  • Fat: 4.3 g
  • Saturated Fat: 2.2 g
  • Cholesterol: 1.7 mg
  • Sodium: 85 mg
  • Fiber: 6.9 g
  • Sugar: 2.7 g
How to cook:
  1. Set the Instant Pot to the Saute setting. Heat the ghee or coconut oil. Add the onion and ginger. Cook, stirring, until the onion softens, 3 to 4 minutes.
  2. Add the garlic, curry paste, coriander and cumin, and cook for 1 minute. Turn off the Instant Pot.
  3. Whisk in the coconut milk and vegetable broth, then stir in the red lentils.
  4. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Manual or Pressure Cook setting. Set the time to 8 minutes. It will take about 20 minutes for the Instant Pot to reach pressure.
  5. Once the time is expired, wait for 10 minutes (natural release), then carefully use the quick release valve to release the remaining pressure.
  6. Season with salt, to taste.
  7. Serve or store in the fridge.
Notes: Instant Pot Dal {30 Minute Lentil Curry}, On Instant Pot, press Saute and wait until display says Hot. · Add oil or butter, onion, garlic and ginger. · Add garam masala, coriander, chili

Instant Pot Red Lentil Dal (Masoor Dal)

Instant Pot Red Lentil Dal (Masoor Dal)
Provided by: My Heart Beets
Yields: 0 servings
Number of ingredients: 10
  • 1 tablespoon ghee or oil
  • 1 teaspoon cumin seeds
  • 1 serrano pepper (slit in half but still intact)
  • 3 cups water
  • 1 cup red lentils (masoor dal, rinsed)
  • ½ cup onion masala
  • 1 teaspoons salt
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne or red chili powder (to taste)
  • Cilantro (garnish)
How to cook:
  1. Press the sauté button, add oil and allow it to heat up for a minute. Add cumin seeds and serrano pepper to the pot. Once the cumin seeds start to brown, add the remaining ingredients to the pot.
  2. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  3. Naturally release pressure or wait 10 minutes, then release pressure.
  4. Adjust salt to taste and add more water if you’d like a thinner dal. The dal will thicken as it cools so if you are reheating it, you’ll likely need to add more water.
Notes: Instant Pot Dal - Sweet Peas and Saffron, This easy Instant Pot dal is the ultimate vegan comfort food. Made with red lentils and richly seasoned with Indian spices, it's thick,

Instant Pot Red Lentil Dal

Instant Pot Red Lentil Dal
This Instant Pot Split Red Lentil (Masoor) Dal curry is a quick, easy, and authentic Pakistani/North Indian-style dal recipe. It's naturally gluten-free, vegetarian (or optional vegan), and cooks within minutes!
Provided by: Izzah Cheema
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Indian,Pakistani
Number of ingredients: 18
  • 1/2 cup masoor dal (red lentils)
  • 2 tbsp neutral oil such as grapeseed or avocado
  • 1/2 tsp cumin seeds
  • 1 small yellow onion (thinly sliced)
  • 2-3 garlic cloves (crushed)
  • 1 tsp crushed ginger
  • ½ small Serrano pepper or thai chili pepper (sliced (or whole if you prefer less heat))
  • ½ medium tomato (very finely chopped or pureed)
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/8 red chili powder or cayenne (or to taste)
  • 1 1/2 cups filtered water
  • 3/4 tsp kosher salt (or to taste)
  • ½ tbsp ghee or butter
  • 1 tbsp chopped cilantro
  • 1/8 tsp freshly squeezed lemon juice (optional)
  • generous pinch garam masala (optional)
  • Carbohydrate: 35 g
  • Protein: 13 g
  • Fat: 19 g
  • Saturated Fat: 4 g
  • Cholesterol: 10 mg
  • Sodium: 891 mg
  • Fiber: 15 g
  • Sugar: 4 g
  • Calories: 356 kcal
  • Serving Size: 1 serving
How to cook:
  1. To Wash
  2. Place lentils in a small bowl and fill with water. Use your hand to swirl the dal around until the water becomes murky. Tip the bowl to take out the excess water and repeat until the water runs clear. Remove any debris, strain the dal, and set aside.
  3. To Cook
  4. Select the high Sauté setting on the Instant Pot. Once hot, add the oil, cumin seeds, and onions.
  5. Sauté until the onions turn lightly golden, about 6-7 minutes. Add the garlic, ginger, and green chili pepper and continue to sauté for another minute until the raw smell disappears and the color of the onion deepens. Add the tomato and sauté for another 2-3 minutes.
  6. Press the Cancel button to turn off the Instant Pot. Add the spice powders (red chili, turmeric, cumin, coriander) and stir. Add in the rinsed dal and 1 ½ cups of water.
  7. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
  8. Let the venting naturally release for 5 minutes, then move the Pressure Release to Venting to release any remaining steam.
  9. Open the pot and turn to Sauté mode again. Add the salt and ghee and sauté for 2-3 minutes, stirring often to smooth out and thicken the dal. Press Cancel to turn off the Instant Pot.
  10. Add chopped cilantro, lemon juice, and garam masala (if using). Give it a stir.
  11. Serve dal hot with rice, roti, naan or other bread. I like to serve it with some chopped onions, carrots or cucumber on the side.
Notes: Masoor Dal Recipe | Red Lentils Recipe, Add ½ cup masoor dal to a pot or pressure cooker. Rinse it well a few times. · 2. Pressure cook on a medium heat for 1 whistle. If cooking in
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