Instant Pot Red Lentil Dal Curry
Silky Indian dal in 25 minutes — no soaking, no babysitting.
Method · 10 steps
- 1
Set Instant Pot to SAUTE (normal). Add 2 tbsp ghee. Once melted, add onion and saute 4 minutes until softened and just golden.
- 2
Add ginger and garlic. Cook 30 seconds until fragrant.
- 3
Stir in coriander, cumin, turmeric, garam masala, and cayenne. Toast 30 seconds — this blooms the spices.
- 4
Add diced tomatoes (with juices) and scrape the bottom of the pot hard with a wooden spoon. This deglaze step is mandatory — spices stuck to the bottom will absolutely trigger BURN.
- 5
Stir in rinsed lentils, 4 cups water, and salt. Stir once to distribute — make sure no lentils are stuck to the sides.
- 6
Cancel saute. Lock the lid, set valve to SEALING. Cook on HIGH PRESSURE for 8 minutes. Total time is about 30 minutes including pressurize.
- 7
When cook time ends, let pressure NATURALLY RELEASE for 10 minutes, then quick release any remaining pressure.
- 8
While the dal rests, make the tadka: heat remaining 2 tbsp ghee in a small skillet over medium. Add cumin seeds, mustard seeds, and dried chiles. Sizzle 30-45 seconds until the seeds pop and turn fragrant — do not burn.
- 9
Open the Instant Pot. The dal will be silky. Pour the sizzling tadka directly over the top (it will crackle dramatically — that's the point).
- 10
Stir in lemon juice and cilantro. Serve over basmati rice or with naan.
Chef's notes
- →Rinse lentils until the water runs clear. Unwashed red lentils foam under pressure and can clog the valve.
- →The tadka at the end is non-negotiable — it's the soul of the dish.
- →Add coconut milk stirred in at the end for a creamier dal makhani-style variation.
Storage
Fridge 5 days. Freezer 3 months. Dal thickens as it sits — add water when reheating to loosen.
