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Dal is one of those unbeatable Indian meals that deliver comfort, nourishment, and authentic flavor to a new level, and this Instant Pot dal recipe takes me there in just 40 minutes. I use moong dal, diced tomatoes, and aromatic spices to create this quick and wholesome plant-based dish.
Dal is a staple in Indian cuisines known for its buttery consistency and nutrient-dense ingredients. This version, like my Instant Pot dal makhani recipe, simplifies the process without detracting from its signature attributes. Even after using this quick method, I still have a rich and satisfying medley of lentils, vegetables, and spices.
Historically and traditionally, dal is cooked for as long as 8 hours. Since then, we have managed to adapt this process as I did with my easy Crockpot dal, or speed it up with stove-top varieties cooking for 30-60 minutes. But sometimes even that is too long. I remember craving yellow moong dal one afternoon while working, and just knowing I would not have the time or energy to hover over my stove for an hour. On a whim, I decided to use my Instant Pot from start to finish, and I was pleasantly surprised and incredibly satisfied. If you have a pressure cooker, I highly recommend trying out this recipe, which I am sure will become a regular for your weeknight dinners.
As a nutritionist and mom with a demanding schedule, this Instant Pot dal is one of my favorite ways to combine convenience, nutrition, and satisfaction in one bowl. I use lentils for their plant-based fiber and protein, and for their creamy consistency, while the vegetables provide vitamins and color. The spices season the dal perfectly while providing anti-inflammatory benefits. I appreciate that the seasonings and ingredients, though varied, work together to form this harmonious meal.
The process for this Instant Pot dal requires layers of flavors to be built simply. I start by heating the spices in oil, allowing them to bloom, then add the vegetables and lentils before pressure cooking everything together. The combination of sauteing and pressure cooking ensures that each ingredient shines through, while also melding together.
If you are looking for a highly reliable and nourishing recipe, I cannot recommend this Instant Pot dal enough. Besides giving me a reprieve on busy weeknights, it has also been useful when helping out my friends.
A good friend of mine called me up in a panic one afternoon. She was cooking dinner for her fiance’s family and was only told that day that one of the guests was vegan. She was at work and asked me which place would be the best for a quick vegan takeaway. I told her to come to my house on her way home instead and gave her a pot of this dal with strict instructions that she had to take all the credit. Her dinner was a huge success.
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🥘 Ingredients
For this Instant Pot dal, I use a mix of pantry staples and fresh vegetables. This is exactly what I use:
Tomatoes: I use canned or fresh diced tomatoes to add a bit of acidity and complexity to the dish.
Carrots: These are chopped into small pieces and added for color and nutrients.
Cauliflower: I include cauliflower for a filling texture that does not clash with the rest of the dish.
Aromatics: I use onion, ginger, and garlic when building the foundation of my dal.
Bell pepper: I like using red pepper for a natural sweetness in the dish.
Spices: For this dal recipe, I use turmeric, cumin seeds, mustard seeds, curry powder, cayenne pepper, hing (asafetida), and salt. Together, these create a well-rounded spice blend.
Moong dal: I like using yellow split lentils for a smooth and creamy consistency.
Water: Water is added to the Instant Pot to help cook the lentils into a stew-like consistency.
Coconut oil: I use coconut oil to saute the vegetables and spices.
🔪 How To Make
These are the simple steps I follow to build flavor when making this Instant Pot Moong dal:
Saute spices and vegetables: I start by turning my Instant Pot to saute mode on high, heating my oil, and adding my cumin and mustard seeds, cooking until they pop. Then I add 1 teaspoon of coconut oil and saute my aromatics and tomatoes for 3-5 minutes until the onion is translucent.
Add remaining ingredients: Next, I add the moong dal, 3 cups of water, cauliflower, carrots, bell pepper, and remaining spices. I press the cancel button to end the sauteing and stir all the ingredients to combine.
Pressure cook: I close the Instant Pot with the lid and ensure the pressure valve is in the locked or closed position. Then I pressure cook on high with the time set for 15 minutes, and allow the cooker to release the remaining pressure before opening. Once cooked, I stir and add more if I prefer a looser consistency.
Serve: To serve, I add chopped fresh cilantro over the cooked dal, and enjoy it as is or with my favorite Indian side dishes.
My #1 Secret Tip for this Instant Pot dal recipe is to allow a natural pressure release after cooking. This gives my lentils extra time to soften and creates that smooth buttery consistency I am looking for.
Other Tips To Keep In Mind:
- Rinse lentils: I rinse the dal thoroughly to remove excess starch or debris.
- Keep cuts uniform: Keeping the vegetables small and uniform in size ensures an even cooking rate and helps them disperse better in the dal.
- Rest before serving: I like giving my dal 2 minutes to rest and infuse before serving.
- Soak for an even smoother texture: If you want a seriously smooth texture or an easily digestible dal, I suggest soaking the rinsed dal in water for just 15 minutes before adding.
- Finish with an acid: When garnishing with the fresh cilantro, I like adding a fresh squeeze of lemon or lime juice to brighten up the flavors.
📖 Variations
I love varying my Instant Pot dal ingredients, depending on what I have in my kitchen. These are 3 variations my family enjoys the most:
Spicy version: For a bit more heat, I add an extra 1/2 teaspoon of cayenne and 1 chopped green chili while sauteing my aromatics. I love this version for days when my nose is feeling slightly congested.
Soup consistency: If I want to enjoy this meal as a soup, I add 1 extra cup of water before cooking. This is a great option when I do not feel like making any side dishes.
Bean protein boost: I stir in 1 can of kidney beans, white beans, or chickpeas just before pressure cooking. These legumes break down and add more creaminess and extra protein. I love taking leftovers of this variation for lunch as it gives me a steady release of energy.
🍽 Serving Suggestions
Most times, I serve this Instant Pot dal over some warm rice or with my vegan flatbread in place of naan. And if, like me, you have a rice cooker, try my 4 ingredient cilantro lime rice as a quick and tasty side dish. For a pop of colour and a contrasting texture, I recommend my Indian asparagus stir fry.
The last time I made this dal for dinner, I was tired of having it with rice or roti, and needed a change. I served it with my traditional Indian samosas as a starter and a side of my Indian cabbage with peas. At a glance, it seems very detached, but my kids and husband loved the varying textures and slight randomness. My kids were especially creative that night and poured a spoonful of the dal into the samosas. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover dal in an airtight container in the refrigerator for up to 4 days.
Freezing: I portion out my cooled dal and freeze it in sealed containers for up to 3 months.
Reheating: If frozen, I thaw in the refrigerator overnight before reheating. To reheat, I use the stovetop or microwave and heat through for a few minutes, adding a splash of water to loosen up the dal if required.
❓Recipe FAQs
When my dal turns out too thin, it usually just needs a bit more cooking time to allow the lentils to break down. I let the dal simmer in the Instant Pot for 5 minutes on the saute function, and let it go longer if needed.
When I make this dal on the stovetop, I follow the same steps but use a large pot instead, and allow for a longer cooking time. I start by heating the oil and cooking the whole spices, then add in my aromatics and saute until softened before adding the remaining ingredients. I let everything simmer covered for 30-60 minutes, stirring occasionally to prevent sticking. I do this until the lentils break down and the dal reaches a smooth and creamy consistency.
I like using moong dal for this recipe since it cooks quickly and breaks down into a softer texture. Red lentils cook very quickly and would work well in this recipe, especially if you prefer a smoother texture. Chana dal and split peas take a bit longer to cook and hold their shape, creating a slightly firmer bite. If you want a truly hearty consistency, brown and green lentils are the best at staying intact and are great for a chunkier dal.
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📋 Recipe Card
Instant Pot Dal
Dal is one of those unbeatable Indian meals that take comfort, nourishment, and authentic flavor to a new level, and this Instant Pot dal recipe gets everything done in just 40 minutes. I use moong dal, diced tomatoes, and aromatic spices to create this quick and wholesome plant-based dish.
Servings: 8 servings
Calories: 135kcal
- My #1 Secret Tip for this Instant Pot dal recipe is to allow a natural pressure release after cooking. This gives my lentils extra time to soften and creates that smooth buttery consistency I am looking for.
- Rinse lentils: I rinse the dal thoroughly to remove excess starch or debris.
- Keep cuts uniform: Keeping the vegetables small and uniform in size ensures an even cooking rate and helps them disperse better in the dal.
- Rest before serving: I like giving my dal 2 minutes to rest and infuse before serving.
- Soak for an even smoother texture: If you want a seriously smooth texture or an easily digestible dal, I suggest soaking the rinsed dal in water for just 15 minutes before adding.
- Finish with an acid: When garnishing with the fresh cilantro, I like adding a fresh squeeze of lemon or lime juice to brighten up the flavors.
Calories: 135kcal | Carbohydrates: 23.3g | Protein: 7.8g | Fat: 2.4g | Saturated Fat: 1g | Sodium: 414mg | Fiber: 6.5g | Sugar: 6.1g