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Instant Pot Indian Red Lentils (Masoor Dal)
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Packed with flavor and really simple to make, this instant pot Indian red lentils makes for the perfect vegetarian comfort food!
Serves: 6
For the Lentils:
  • 1 Cup Red Lentils, rinsed well
  • 2 ½ Cups Water
  • 1 14.5 oz. Can Crushed Tomatoes
  • 1 Small Onion, finely diced
  • 4 Cloves Garlic, finely minced
  • 1 Teaspoon Ginger Paste
  • 1 Teaspoon Turmeric
  • ½ Teaspoon Cumin
  • ½ Teaspoon Coriander
  • 1 Dried Red Chili, Bird’s Eye Chili
  • ½ Teaspoon Salt
For the Tadka (Tempering):
  • ¾ Teaspoon Cumin Seeds
  • ¾ Teaspoon Black Mustard Seeds
  • ¾ Teaspoon Coarsely Ground Black Pepper
  • 2 Tablespoons Ghee
  • 4 Cloves Garlic, thinly sliced
For Serving:
  • Cooked Rice
  • Hot Nann
  • Lime Wedges
  • Fresh Cilantro, for garnish
For the Lentils:
  1. Combine the lentils, water, tomatoes, onion, garlic, ginger, turmeric, cumin, coriander, chili, and salt. Set the Instant Pot to “pressure cook” on high pressure and set the timer for 5 minutes. Allow a 5 minute natural release before venting the steam.
For the Tadka:
  1. While your lentils are cooking, combine the cumin seeds, black mustard seeds, and pepper in a small bowl to combine. Heat the ghee in a small sauté pan over high heat. Once it’s very hot, add in the spices – they will spatter and jump around. Allow them to toast for about 15 seconds and then remove the pan from the heat. Immediately add in the sliced garlic, swirling the pan.
  2. Once the garlic is lightly browned, immediately transfer the mixture to a small bowl.
  3. To serve, ladle the lentils over rice and top with a spoonful of the tadka to stir in as you eat. Top with fresh cilantro and a squeeze of lime. Warm naan is the perfect accompaniment for dunking!