Easy, quick and delicious vegan Dahl with red lentils – Also called as Masoor dal in Hindi, red lentils are one of the most commonly used lentils and pack a punch in terms of flavor and nutrition. They are the ideal vegan protein source. This easy Instant pot Masoor dal fits the bill for a perfect weeknight dinner.
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Dahl spells comfort food, anytime and all time. And it comes with so many other added benefits. If you are a vegan or trying to transition to a plant-based diet, satisfying protein requirements can be challenging. That is exactly why lentils should be your pantry staple.
Fun fact- 100 grams of cooked red lentils has about 9 g of protein. And this is one of the quickest cooking lentils.
All this means only one thing- this ridiculously easy Instant pot Masoor dal should become one of the most rotated dishes on the weekly menu.
5 reasons to try this Instant Pot red lentils
- Super quick and easy.
- Wholesome, hearty and filling.
- Ideal for batch cooking and freezing.
- 10 ingredients is all it takes.
- Naturally vegan and gluten-free.
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Ingredients
Pantry staples are all what we need for this dish. We are not going to use any fancy spices or spice blends. Instead, we will take the less is more route.
Red lentils
My top reason for stocking up on red lentils is that it cooks really fast no matter what method you choose. May it be in an open pan or in the Instant pot or in a regular stovetop pressure cooker, this Dal cooks like a dream.
No matter what brand you buy, this is a fairly forgiving lentil and that makes it a perfect beginners’ lentil.
This is a red split lentils recipe. If you are looking for another easy dhal recipe, then check out Instant Pot whole brown lentil curry.
Aromatics
Now, repeat after me- Less is More. This recipe calls for just 10 ingredients if you include the salt. Turmeric, coriander, cumin and garlic do their magic and make this lentil curry taste amazing. As for the heat, some paprika is more than enough.
Oil
This is a naturally vegan recipe, meaning, we are not going to add or replace any of these ingredients with processed stuff.
While I have used regular vegetable oil, vegan butter, cold-pressed coconut oil and olive oil are all great options for this recipe.
Storage and freezing
If there is one thing I love about Dal, it is the fact that they are fridge-friendly and freezer-friendly. This dal keeps well in the fridge for 3 days. You can also freeze leftover dal in small portions for 1 month.
This dal is just perfect for batch-cooking. Double the ingredients and make a huge pot of this dal. Let it cool fully.
Divide into portions and freeze in individual boxes. You can thaw this frozen red lentil curry in the fridge overnight. When thawed, gently reheat and serve hot.
Dress up your leftover frozen dal by adding a fresh Tarka aka tempering. Heat a small pan with oil. Add some cumin seeds and when it crackles, add 2 tsp finely chopped garlic.
Allow the garlic to brown. When the garlic becomes brown, switch off the flame and tip in 1/4 tsp smoked paprika.
Now quickly add this to the Dal and serve hot.
Red lentil Dahl without coconut milk
For some reason, the moment someone mentions red lentils curry, everyone assumes there is coconut milk in it. Well, I tell this with pride- this recipe has no coconut milk and tastes delicious. I assure you, you will not miss the coconut milk at all.
But in case you insist on it anyway, then dont forget to check out the Sri Lankan Kottu Dal which is essentially red lentil Dahl with coconut milk.
Variations
Make this easy lentil dal more interesting by
- Squeezing some lemon juice- The tang does wonders to the dal.
- Throwing in some cubed sweet potato for more nutrition. Vegan dahl sweet potato is an incredibly delicious combination. For this recipe, use 1/2 cup peeled and cubed sweet potatoes. Add them in along with the red lentils and water.
- Using vegetable stock or broth instead of water- stock or broth adds so much flavor to the Dal.
- Stirring in some low fat coconut milk- because we all could do with creamier dal curry.
- Cooking red lentil dahl with spinach for a more nutritious version. Add the spinach along after you add the onions and saute them for just 30 secs.
- Experimenting with the aromatics- Add some curry powder for extra flavor. 1 tsp curry powder is perfect for this recipe.
- Swapping the paprika for red pepper flakes for more heat if you like your Dal spicier.
- Add spinach or even cauliflower and carrots to this Dal for a hearty vegetable rich lentil curry. Butternut squash and pumpkin are also fantastic in this creamy mildly spicy Dal.
Method
Instant pot red lentils dahl
Place the red lentils in a colander and wash them under running water. Set aside.
Place the inner pot inside the Instant Pot. Turn on SAUTE MODE- NORMAL- 8 MINS. Wait for the display to read HOT. Now, add the oil.
Tip in the cumin seeds and when they crackle, add the chopped garlic and finely chopped onions.
Mix well and saute for 1 min until the onions become pink and soft. Now, add the ground coriander and paprika along with salt and turmeric.
Mix well and immediately add the washed lentils and water. Stir well to combine.
Press CANCEL. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot. Now, press PRESSURE COOK button- HIGH PRESSURE for 10 MINUTES. Allow the cooking cycle to complete.
When the cooking cycle is complete, wait for natural pressure release. Once the pressure releases naturally, open the lid and gently mash the dal once or twice using a ladle.
Tempering
Heat a small skillet over medium heat with oil. Now, add finely chopped garlic and wait for the garlic to brown.
This takes about 2 mins on medium heat. When the garlic has browned, switch off the flame and add the smoked paprika. Immediately, transfer this to the cooked dal, stir well to combine.
Garnish with finely chopped coriander leaves. Serve hot.
Open pan method
Even though red lentils cook fast, it takes around 20 mins when cooked using the open pan method.
In order to minimize the cooking time, wash the lentils under running water and soak the washed lentils in 2 cups hot water for 20 mins.
After 20 mins, heat a heavy bottomed pan or dutch oven with oil. Crackle the cumin seeds and when the seeds have crackled, add the chopped garlic and finely chopped onions.
Mix well and cook till the onions become pink and soft. While the onions are cooking, drain the lentils in a colander and set aside.
Now, add the ground coriander, ground turmeric and paprika along with salt. Stir to combine. Add the soaked lentils and water. Mix well.
Cook on low flame till the dals are cooked and mushy. It takes somewhere between 12 mins to 15 mins for the dal to be cooked fully.
When cooked, mash well using a ladle.
Tempering
Heat a small skillet over medium heat with oil. Now, add finely chopped garlic and wait for the garlic to brown. This takes about 2 mins on medium heat.
When the garlic has browned, switch off the flame and add the smoked paprika. Immediately, transfer this to the cooked dal, stir well to combine.
Garnish with finely chopped coriander leaves. Serve hot.
Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried this vegan red lentils Dahl? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.
More easy lentil recipes
If you enjoy cooking with red lentils, then check out the Moroccan red lentil soup. Enjoy the typical Dahl recipe, Indian style? Then have a look at our Dal Tadka. And here are some more lentils.
Easy Indian Red Lentil Dahl
Equipment
- Instant Pot 6 qt
Ingredients
- 1,25 tbsp oil
- 1 tsp cumin seeds
- 5 cloves garlic peeled and chopped
- 3/4 cup finely chopped onions
- 2 tsp ground coriander
- 1 tsp red paprika Use chili powder as a substitute
- 1/2 tsp ground turmeric
- 1 tsp Kosher salt or to taste
- 3/4 cup red split lentils Masoor dal
- 1.5 cups water
For tempering
- 2 tsp oil
- 2 tsp finely chopped garlic
- 1/2 tsp smoked paprika
Instructions
Instant pot red lentils dahl
- Place the red lentils in a colander and wash them under running water.
- Set aside.
- Place the inner pot inside the Instant Pot.
- Turn on SAUTE MODE- NORMAL- 8 MINS.
- Wait for the display to read HOT.
- Now, add the oil.
- Tip in the cumin seeds and when they crackle, add the chopped garlic and finely chopped onions.
- Mix well and saute for 1 min until the onions become pink and soft.
- Now, add the ground coriander and paprika along with salt and turmeric.
- Mix well and immediately add the washed lentils and water.
- Stir well to combine.
- Press CANCEL.
- Ensure that the sealing ring has been fitted properly into the lid.
- Close the Instant Pot.
- Now, press PRESSURE COOK button- HIGH PRESSURE for 10 MINUTES.
- Allow the cooking cycle to complete.
- When the cooking cycle is complete, wait for natural pressure release.
- Once the pressure releases naturally, open the lid and gently mash the dal once or twice using a ladle.
Tempering
- Heat a small skillet over medium heat with oil.
- Now, add finely chopped garlic and wait for the garlic to brown.
- This takes about 2 mins on medium heat.
- When the garlic has browned, switch off the flame and add the smoked paprika.
- Immediately, transfer this to the cooked dal, stir well to combine.
- Garnish with finely chopped coriander leaves. Serve hot.
Open pan method
- In order to minimize the cooking time, wash the lentils under running water and soak the washed lentils in 2 cups hot water for 20 mins.
- After 20 mins, heat a heavy bottomed pan or dutch oven with oil.
- Crackle the cumin seeds and when the seeds have crackled, add the chopped garlic and finely chopped onions.
- Mix well and cook till the onions become pink and soft.
- While the onions are cooking, drain the lentils in a colander and set aside.
- Now, add the ground coriander, ground turmeric and paprika along with salt.
- Stir to combine. Add the soaked lentils and water.
- Mix well.
- Cook on low flame till the dals are cooked and mushy.
- It takes somewhere between 12 mins to 15 mins for the dal to be cooked fully.
- When cooked, mash well using a ladle.
Tempering
- Heat a small skillet over medium heat with oil.
- Now, add finely chopped garlic and wait for the garlic to brown.
- This takes about 2 mins on medium heat.
- When the garlic has browned, switch off the flame and add the smoked paprika.
- Immediately, transfer this to the cooked dal, stir well to combine.
- Garnish with finely chopped coriander leaves. Serve hot.
Stovetop Pressure Cooker Method
- Heat a 3 liter deep pressure cooker or pan with oil.
- Now, add the cumin seeds and allow them to crackle.
- Tip in the garlic and onions.
- Mix well and fry till onions become soft and pink.
- Add the spice powders and salt. Stir well.
- Immediately add the washed red lentils along with the water.
- Stir to combine.
- Close the cooker with the lid and put on the weight.
- Pressure cook for 5 whistles on medium heat.
- When done, switch off flame and allow the pressure to release naturally.
- Once pressure releases, open the lid and mash the dal once or twice.
- Follow the instructions given above under the Instant Pot method for tempering the dal.
- Mix well and garnish with finely chopped coriander leaves.
- Serve hot.
Notes
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Just what I needed. Tasty, easy to prepare and super quick.
Glad it worked well for you. Thank you so much for leaving your feedback 🙂