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Creamy, nutritious, and delicious, Masoor Dal Instant Pot is prepared with red lentils, tomatoes, and ginger, then mixed with fresh spinach and a fragrant tempering (tadka) of garlic and green chilies. No soaking is required when cooking these lentils, they come together quickly, making them perfect for busy weeknights.
This recipe was first published on February 2, 2023, and has been updated with new photos, instructions for cooking it in the Instant Pot, and helpful tips.
One reader commented:
★★★★★
“Made this daal a few weeks ago. This recipe definitely turns the humble masoor daal a few notches up. Turned out absolutely delish with the added tomatoes and spinach goodness.”
– JK
Masoor Dal (Red Lentils Dal)
Dal (or daal) is a staple in every Indian household. Given the number of Indian vegetarians worldwide and the variety of dals in our culture, it’s no surprise that most Indians consume dal daily, given its nutritional value and protein content.
One such dal is Masoor Dal, also known as red lentil dal. It makes a great weeknight option because the lentils require no soaking and don’t take much cooking time. Not to mention, it’s super creamy and delicious.
Masoor Dal comes together in no time. There is very little chopping in this recipe, so trust me when I say that this Instant Pot dal is the perfect weeknight meal.
This dish is the ultimate comfort food and tastes amazing! It’s my go-to dal when I don’t feel like cooking and after returning from vacation. It just hits the spot!
More Instant Pot Recipes
Check out my Andhra-style Tomato Dal/Tomato Pappu, Vegetable Pulao Instant Pot, Green Sabut Moong Dal, and Instant Pot Plain Khichdi.
Recipe Testing & Updates
I first shared my Masoor Dal recipe in January 2024; since then, I’ve made a few key updates. In the original version, I added a handful of baby spinach at the end, but skipped the ginger, green chilies, and cilantro.
Big mistake!
Changes I Made
- Chopped Spinach: After testing different variations, I now use less spinach and chop it before adding it to the cooked dal for better presentation and texture.
- Chopped Ginger: I added ginger to the lentils before pressure cooking them – a trick I learned from my mother-in-law, as seen in my Toor Dal Tadka (Instant Pot).
- Green Chilies: Slit green chilies go into the dal prior to cooking, while chopped green chilies are added to the tempering (tadka). The flavors are unreal, especially when paired with steaming hot jeera rice. And yes, it’s spicy – but in the most comforting way, I promise. You can always control the heat.
To finish, a generous garnish of fresh cilantro ties everything together and adds so much flavor. I hope you try this new version because it’s a hundred times better.
Ingredients & Substitutions
- Masoor Dal (Red Lentils): This recipe calls for split red lentils. Don’t confuse these with whole brown lentils, which are also known as Sabut Masoor Dal. Split red lentils require no soaking, but they should be washed well before use. You can find red lentils on Amazon and in Indian grocery stores; most regular grocery stores also carry them.
- Green Chilies: For this recipe, you’ll need slit green chilies for cooking the dal and chopped green chilies as part of the tempering (tadka).
- Baby Spinach: You can add freshly chopped baby spinach directly to the hot dal after it’s cooked.
- Oil: You may use ghee instead of oil. If you do, I recommend using 1 1/2 – 2 tablespoons at most.
*See the recipe card below for full information on ingredients and quantities.*
Tips for the BEST Masoor Dal
- Red Lentils – Wash & rinse your red lentils thoroughly. No soaking is required for these lentils.
- Fresh Spinach – Turn off the instant pot and add fresh spinach. The spinach will wilt as the dal heats.
- Tempering (Tadka) – Use a high-heat oil such as avocado oil. Also, ensure the oil is at a smoking point before adding the remaining ingredients. The tempering adds a ton of flavor, so preparing it correctly is key.
- Gluten-free – For a gluten-free option, use gf asafoetida (hing) or skip it.
- To Thin Out Dal – Masoor Dal tends to thicken up as it sits longer, feel free to add water as needed to thin out the consistency of the dal. If you add additional water, heat up the dal.
How To Make Instant Pot Masoor Dal
Cook Masoor Dal in Instant Pot
Prepare Tempering (Tadka)
Add Spinach & Tempering to Masoor Dal
Serving Suggestions
- Wait 5 minutes before serving the dal to allow the flavors to combine.
- Serve Masoor Dal with white basmati rice or Instant Pot Jeera Rice. You may also use brown rice or quinoa.
- Laccha Onion: Slice red onions and flavor them with chat masala, lemon/lime juice, and Kashmiri red chili powder. This dish is incredibly delicious with rice and dal.
- Serve with the classics – papad, achaar, and yogurt – and garnish with a few coriander leaves.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Masoor Dal Instant Pot
INGREDIENTS
To Cook Masoor Dal
- 1 cups cup masoor dal/red lentils
- 3 cups water
- 1/2 cup tomatoes, chopped
- 1 inch ginger, chopped, or 1 tbsp
- 1 green chili, slit
- 1/2 tsp Kashmiri red chili powder
- 1/2 tsp turmeric powder
- 1 tsp salt
For Tempering (Tadka)
- 2 tbsp oil, high-heat oil
- 1/8 tsp asafoetida/hing, for gluten-free, use gf hing
- 1 tsp cumin seeds
- 5 cloves garlic, sliced, or 2 1/2 tbsp
- 3 dry red chilies, broken
- 2 green chilies, chopped
- 1/2 tsp Kashmiri red chili powder
Add to Cooked Dal
- 35 grams fresh spinach, chopped
- pour tempering/tadka
- 1/2 a lemon, freshly squeezed
- 1/4 tsp garam masala, add after tadka
- 1/4 cup cilantro, chopped
INSTRUCTIONS
- Cook Masoor Dal in Instant Pot. Wash the red lentils well a few times until the water runs clear. Drain water and set aside. Add the drained red lentils, water, chopped ginger, one slit green chili, tomatoes, turmeric powder, Kashmiri chili powder, and salt. Stir. Cover and seal the Instant Pot. Cook on High Pressure for 5 minutes and allow the pressure to release naturally.
- Whisk Dal. Once the masoor dal is cooked, you can remove the white foam, also known as saponins, which may cause digestive issues. Using a whisk, whisk the dal until smooth and creamy.
- Prepare Tempering (Tadka). Heat a small pot (for tempering) on medium heat and add oil. Once the oil is at a smoking point, add cumin seeds and asafoetida (hing). Saute for 1 minute. Next, add dry red chilies and saute for another minute. Add the chopped green chilies and sliced garlic. Cook until the garlic is slightly golden brown for another 2 minutes, ensuring you don't burn it. Finally, add Kashmiri red chili powder and cook for about 30 seconds. Turn off the stove.
- Add Spinach & Tempering to Masoor Dal. Add freshly chopped spinach to the masoor dal. Stir, and the spinach will wilt in a minute. Pour the tadka you just prepared. Add chopped cilantro and garam masala. Stir. Finally, add a squeeze of lemon juice. Enjoy with hot basmati rice.
NOTES
- Red Lentils – Wash & rinse your red lentils thoroughly. No soaking is required for these lentils.
- Fresh Spinach – Turn off the instant pot and add fresh spinach. The spinach will wilt as the dal heats.
- Tempering (Tadka) – Use a high-heat oil such as avocado oil. Also, ensure the oil is at a smoking point before adding the remaining ingredients. The tempering adds a ton of flavor, so preparing it correctly is key.
- Gluten-free – For a gluten-free option, use gf asafoetida (hing) or skip it.
- To thin out Dal – Masoor Dal tends to thicken as it sits longer. Feel free to add water as needed to thin out the consistency of the dal. If you add additional water, heat up the dal.
Great recipe
Easy to follow
So flavorful, packed with protein and easy to make – this recipe will now be a staple in our home. The tadka made with fresh garlic and the lemon juice to be added at the end really puts this at a whole other level! Delicious, Nisha!
HI Ruchira. Thanks so much for your sweet comment. I’m so glad you enjoyed this Masoor Dal recipe. 🙂
Daal always seemed so intimidating to me! This recipe simplified it, I can make it while entertaining my toddler! He loves eating it as do my husband and I! It’s simple and delicious! A staple in our home.
Made this daal few weeks ago. This recipe definitely turns the humble masoor daal a few notches up. Turned out absolutely delish with the added tomatoes and spinach goodness.
Amazing! Tried it today. So delicious, that we forgot to take a picture of our plate hahaha.. next time! I’m sure it’s going to be a staple 🙂
This was so easy to make and turned out so tasty. Thanks for sharing this recipe!
This is a staple in our house. Best way to get jn some protein on the days we don’t eat meat. It is so simple and so flavorful. Thanks for sharing healthy and delicious recipes Nisha. Can never go wrong with anything on your page. ❤️
This was such an easy and delicious way to get protein that is so yummy! Thanks for sharing this one Nisha!!!
This was simple and turned out great! Made some small modifications – I didn’t have Hing, I added some mustard seeds, and adjusted for salt. Will make again!