Instant Pot Masoor Dal

Kimberly Killebrew

This Instant Pot Masoor Dal comes together in minutes, is high in fiber and protein, and is positively PACKED with flavor!

5 from 2 votes

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Indian

Servings

Calories 311 kcal

1 tablespoon extra virgin olive oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 small yellow onion , finely chopped
1 teaspoon fresh minced ginger
1-2 green chilies , (optional) discard the seeds and, for less heat, discard the membranes as well, minced (there are a number of Indian green chilies but you can also substitute with jalapeno)
1 teaspoon minced garlic
1 1/2 cups red lentils , rinsed and drained
2 Roma tomatoes (OR 1/2 to 3/4 of a 14.5 ounce can of diced tomatoes) , finely chopped
4 cups chicken or vegetable broth (see Note) (vegetarian/vegan: use vegetable broth)
1 teaspoon salt
1 black cardamom , optional but recommended
2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon asafoetida (aka hing powder)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
pinch of kashmiri chili powder (or cayenne) , optional (for heat)
juice of one lime
2-3 tablespoons chopped fresh cilantro

Set the Instant Pot to sauté. Heat the oil in the Instant Pot and add the mustard and cumin seeds. Cook until the mustard seeds begin to pop, about 15-20 seconds. Add the onions and cook until soft and translucent about 5-7 minutes. Add the garlic, ginger and chilies (if using) and cook for another minute. Add the turmeric, chili powder, asafoetida, coriander, cinnamon and cloves and cook for a minute. Add the lentils, tomatoes, salt, black cardamom, and broth. Stir to combine.
Cancel the "sauté" setting and set to pressure cook on HIGH for 10 minutes followed by a quick release.
Stir in the lime juice and cilantro, add salt to taste, and serve immediately with some fresh naan.
Note: Masoor dal thickens over time and if serving as leftovers you can thin it out with a little more broth if you like.

Traditionally water is used, not broth, but I prefer using broth for added flavor.

Keyword Indian Red Lentils, Masoor Dal

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