Instant Pot Red Lentil Dal (Indian Spiced Lentils)

Red Lentil Dal is packed with plant-based protein and warm, comforting curry spices. Whip it up in the Instant Pot to have dinner on the table in 30 minutes!

What a strange winter it’s been. We’re deep into what should be peak snow season, but here in Michigan it’s hardly snowed an inch. It’s a far cry from winters past; in 2014, I think I spent more time shoveling my car out of deep snow than I did doing anything else. While I’m not a big fan of cold, bitter days with wind that bites at your cheeks, I do have to say I’m kind of missing the coziness that winter brings. Hunkering down with a bowl of something warm doesn’t feel nearly as satisfying when it’s 45 degrees outside.

That said, I’m sure I’ll take all of this back once the snow finally blocks me into my parking space. I can say “I love having all four seasons” until I’m blue in the face, but once the cold is actually making me blue in the face, I go right back to complaining about not living somewhere warmer. C’est la vie.

But if the weather where you live has you craving comfort food, look no further.

This Red Lentil Dal is the recipe that made me fall in love with Indian food.

Of course, I didn’t have an Instant Pot the first time I made it (thank u Santa!!) but it’s delicious no matter how you cook it. This same spice blend is what makes my Cauliflower and Chickpea Coconut Curry so delicious. It’s warming and spicy and totally comforting on a chilly winter night.

If you’ve never tried Indian food and are nervous about all the spices, believe me when I say this: Indian food is some of the most incredible food in the world because it is centered around spices. Much of Indian cooking is about making simple ingredients—in this case, the humble red lentil—into a filling, mouthwatering meal. And how do you do that? With a well-stocked spice cabinet, of course.

Often, beginner cooks either don’t know how to use spices to their advantage, or they think they’re too expensive or confusing to buy. However, please believe me when I say that a couple jars of garlic powder and lemon pepper doth not a well-stocked kitchen make. I wrote a post all about my desert-island spices here, so you can get your hot little hands on a quick reference if you’re looking to add some key herbs and spices to your cabinet.

Since I started making curries like this Red Lentil Dal on the regular, there are a few spices I always keep on hand.

These include, but are not limited to, the following:

• Curry powder (duh — I typically just buy whatever mild curry powder is on the shelves at my local grocery store)
• Ground turmeric, a bright orange beauty perfect for curries or immunity-boosting tonics, like my friend Alexandra’s Life-Saving Turmeric Tonic
• Ground coriander, a bright and citrusy spice ground from the seeds of the cilantro plant
• Cumin, which is at home not just in curries but in all sorts of other regional cuisines
• Garam masala, a go-to spice blend essential for dishes like tikka masala

Of course, there are other pantry staples in this Red Lentil Dal, like cinnamon and red pepper flakes. I guarantee you, herbs and spices are the most worthwhile investment to build out any kitchen. Go get lost in the spice aisle and see what it has to offer!

Now, let’s talk for a hot sec about this dal in particular. Dal is a classic Indian dish made of lentils or other split pulses, simmered with tons of aromatics and spices to form a thick, delicious, flavorful stew. In case ya weren’t aware, lentils are one of the best sources of plant-based protein out there, making this dish as filling as it is delicious. It’s a stick-to-your-ribs kinda situation that’ll keep you full till bedtime, especially if you serve it with plenty of naan.

What other Instant Pot recipes would you love to see?

IF YOU MAKE THIS RECIPE, DON’T FORGET TO SNAP A PHOTO AND TAG ME IN IT ON INSTAGRAM @FEELINWHISKY! I LOVE SEEING WHAT YOU DO WITH MY RECIPES!

Instant Pot Red Lentil Dal (Indian Spiced Lentils)

★★★★★

5 from 1 reviews

Red Lentil Dal is packed with plant-based protein and warm, comforting curry spices. Whip it up in the Instant Pot to have dinner on the table in 30 minutes!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 1 1/2 cups red lentils, (rinsed and drained)
• 2 Tbsp coconut oil or ghee
• 1 large yellow onion, (finely diced)
• 3 cloves garlic, (minced)
• 1 Tbsp freshly grated ginger
• 1 Tbsp curry powder
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp crushed red pepper flakes
• 1 large tomato, (finely diced)
• 3 1/2 cups water or vegetable stock*
• Salt and pepper, (to taste)

Instructions

1. Set Instant Pot to sauté and add coconut oil or ghee to melt. Add onion and cook, stirring frequently, for 5-6 minutes or until soft and translucent. Add minced garlic, grated ginger, spices, and salt and pepper to taste.
2. Add diced tomato and lentils, stir to coat with spices, and pour in water. Cook for 9 minutes on high pressure, then use quick release. Remove lid once pressure is completely released, stir, and serve with cooked basmati rice and/or warm naan.

Stovetop Instructions:

1. Melt coconut oil or ghee in a large soup pot or Dutch oven over medium heat. Add onion and cook, stirring frequently, for 7-9 minutes or until soft and translucent. Add minced garlic, grated ginger, spices, and salt and pepper to taste.
2. Add diced tomato and lentils, stir to coat with spices, and pour in water. Increase heat to high and bring to a boil, then reduce to medium-low. Cover partially and allow to simmer, stirring occasionally, for 25-30 minutes or until the lentils are cooked and the stew is thick. You may need to add an additional 1/2-1 cup water if using the stovetop method. Serve with cooked basmati rice and/or warm naan.

Notes

• If you’re making this on the stove instead of in the Instant Pot, you may need to increase the liquid volume to 4 cups.