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metal bucket of red lentils with tempered oil on top with chili and garlic top down

Everyday Instant Pot Masoor (Red Lentil) Daal

  • Author: hungrygirlinqueens
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Lentils
  • Method: Instant Pot
  • Cuisine: Indian

Description

This Instant Pot Masoor (Red Lentil) Daal recipe is the perfect weekday meal. It requires minimal prep work, delcious and healthy. 


Ingredients

Scale
  • 1 cup Masoor Daal (Red Lentils)
  • 1 large beefsteak tomato, roughly chopped
  • 1 green chili, minced (optional) 
  • 1 tsp salt 
  • 1/2 tsp turmeric 
  • 3 1/2 cups water
  • 2 tablespoons olive oil 
  • pinch of hing (asafetida) 
  • 1 tsp cumin seeds 
  • 1 tsp paprika 
  • 2 cloves of garlic, sliced 
  • 2 broken dried red chilies (optional) 

Instructions

  1. Roughly chop tomatoes, mince green chili (optional) and slice garlic. 
  2. Rinse the masoor daal (red lentils) until the water runs clear. 
  3. Place red lentils, tomatoes, green chili, salt and turneric into the Instant Pot. 
  4. Add water and stir with a wooden spoon. Place the lid on to the Instant Pot and make sure the Release Valve is on the Seal Setting
  5. Turn the Instant Pot to Low-Pressure Mode for 6 minutes. 
  6. After the pressure builds, the lentils will cook for the set 8 minutes. Then let the pressure release manually, by moving the Release Valve from the Seal Setting to the Vent Setting
  7. Remove the lid and use a potato masher to mash the lentils and tomatoes about 10 times until tomatoes are no longer chunky. 
  8. In a small pot, heat up the oil at a medium low heat for about 1 minute. 
  9. Add the hing and cumin seeds.
  10. When the cumin seeds begin to sputter, add the sliced garlic, paprika and dried chilies (optional). 
  11. Little bubbles will begin to form and the oil infuses.
  12. Swish the oil in the pot over the flame, a few times and remove from heat. 
  13. Pour tadka, or tempered oil, over the cooked lentils (reserve a little for garnish) and mix. 
  14. Pour lentils into a serving dish and pour reserved tadka on top as a garnish and serve. 

Notes

  • When Maually releasing the pressure, use a wooden spoon as hot water or hot steam will release.
  • Lift small pot off the flame if the oil is getting too hot to ensure you do not burn the spices or garlic.
  • Tadka should take about 5-7 minutes to make as it is only a small amout of oil. 

Keywords: red lentils, instant pot, masoor daal, tadka