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
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)
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.
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.
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.
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.
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.