Go Back
+ servings
cooked dal in instant pot with wooden spoon
Print Recipe
5 from 1 vote

Instant Pot Dal

This easy Instant Pot dal is the ultimate vegan comfort food. Made with red lentils and richly seasoned with Indian spices, it's thick, hearty, and filling. The Instant Pot makes it even easier to make!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: Indian, Instant Pot, Meal Prep
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 213kcal


  • 1 tablespoon olive oil or ghee
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 tablespoons ginger minced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • 3 ½ cups stock
  • 1 ½ cups red lentils * see note 1
  • 15 oz can of diced tomatoes including juices


  • Sauté onions- Select the sauté function. Add oil and onion to the stainless steel inner pot of the Instant Pot, and cook for 5 minutes, or until onion is translucent and soft.
    sauteeing onions in the instant pot
  • Add garlic + spices- Make a space in the middle of the onions, then add the garlic and ginger. Cook for one minute. Add curry powder, cumin, coriander, garam masala, turmeric, and salt. Cook for one minute, stirring frequently, until spices become fragrant.
    sauces and spices for dal in the instant pot
  • Deglaze- Add the stock to the pot and scrape the bottom of the pan to remove any bits stuck. Add the lentils and diced tomatoes.
    ingredients for dal in instant pot before cooking
  • Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for '0' minutes (see note 2). When the pot comes to pressure, allow for a 5 minute natural pressure release before carefully transitioning the valve to the 'venting' position to release any remaining pressure.
    instant pot with 0 minutes on the timer
  • Serve- Over rice with naan and cilantro.
    cooked dal in instant pot with wooden spoon



  1. this recipe was developed specifically for red lentils; substitute at your own risk
  2. the lentils cook while the pot comes up to and down from pressure
  3. to make the cooking process easier, measure out all spices in a bowl before you begin cooking
  4. scraping all the bits from the bottom of the Instant Pot is important to avoid triggering a burn warning
Storage + Reheating
  • Fridge - portion out with rice into 2 cup meal prep containers. Store in the fridge in airtight containers for up to 4 days.
  • Freezer - portion into reusable plastic freezer jars. Freeze for up to 3 months.
  • Thaw - thaw completely in the fridge.
  • Reheat - reheat until steaming hot in the microwave. Enjoy!


Serving: 1.5cups | Calories: 213kcal | Carbohydrates: 35g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 848mg | Potassium: 619mg | Fiber: 15g | Sugar: 5g | Vitamin A: 402IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 5mg