Instant Pot Red Lentil Dal

INGREDIENTS

• 1 cup red lentils (masoor dal), rinsed thoroughly
• 3 cups water or vegetable broth
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) crushed or diced tomatoes
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1/2 tsp chili powder (adjust to your heat preference)
• 1 tsp salt (to taste)
• Optional garnish: Fresh cilantro, a squeeze of lemon, or a dollop of yogurt

INSTRUCTIONS

1. Sauté the Aromatics: Set the Instant Pot to Sauté mode. Add a splash of oil. Once hot, add the diced onion and cook for 3–4 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
2. Toast the Spices: Add the turmeric, cumin, and chili powder. Stir constantly for about 30 seconds to toast the spices without burning them.
3. Combine: Add the rinsed lentils, tomatoes, water (or broth), and salt. Scrape the bottom of the pot to ensure no bits are stuck (this prevents the “burn” notice).
4. Pressure Cook: Close the lid and set the valve to Sealing. Cancel the Sauté mode and select Manual/Pressure Cook on High Pressure for 10 minutes.
5. Release: Once the timer goes off, let the pressure release naturally for 10 minutes, then move the valve to Venting for any remaining steam.
6. Finish: Stir the dal vigorously; red lentils will naturally thicken and create a creamy base. If it is too thick, stir in a little warm water.

Nutritional Breakdown (Approximate)

Nutrient	Amount per Serving
Fiber	8g – 10g
Protein	12g
Glycemic Index	Low