Instant Pot Dal
Instant Pot Dal with green or brown lentils simmered in bold aromatic broth is balanced out by the creaminess of coconut milk for an unforgettable taste explosion. A gluten free, vegan 30-minute one pot meal.
Servings: 6 servings
Calories: 199kcal
Ingredients
- 1 large onion finely chopped
- 2 garlic cloves minced
- 2 tbsp ginger minced
- 1 tbsp oil or butter
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp salt
- Pinch of cayenne to taste
- 2 cups vegetable broth low sodium
- 2 cups green brown, black or red lentils, rinsed & drained
- 14 oz can coconut milk light or full fat
- 3 oz tomato paste low sodium
- Cilantro naan or pita bread and yogurt, for serving
Instructions
- On Instant Pot, press Saute and wait until display says Hot.
- Add oil or butter, onion, garlic and ginger. Saute for 5 minutes, stirring occasionally.
- Add garam masala, coriander, chili powder, salt and cayenne. Saute for 30 seconds, stirring constantly.
- Add broth and deglaze the pot. Press Cancel.
- Add lentils and stir. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 8 minutes. If you like very soft lentils, do 10 minutes.
- After release pressure right away using Quick Release by turning valve to Venting.
- Press Saute and add coconut milk and tomato paste. Stir and cook for 10 minutes uncovered and stirring occasionally. This is when dal will thicken.
- Serve hot garnished with cilantro and naan bread or rice on a side.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat in small pot on a stovetop covered on low and stirring occasionally. You might have to add a bit more water or broth to dilute dal to your desired consistency.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
- Freezer meal: Sauté the garlic, onions, and spices first. Then freeze everything except the broth, coconut milk, and tomato paste in a freezer friendly airtight container. At cooking time, add broth, proceed with cooking instructions.
- Lentils: I used green lentils and 8 minutes as I like a bit of a bite to my lentils. Black lentils will stay more intact and red will almost become a mush.
- Consistency: Add more water or broth if using Keep Warm or next day as dal thickens. Generally, adjust consistency to your liking.
- Garam masala substitute: Use curry powder entirely or combine 1 1/2 tsp ground cumin+1/2 tsp allspice.
- Coconut milk after: I experimented and really liked adding coconut milk after pressure cooking. Stew comes out more creamy and milk doesn't separate.
Nutrition
Serving: 1cup | Calories: 199kcal | Carbohydrates: 10g | Protein: 3g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 5mg | Sodium: 538mg | Fiber: 3g | Sugar: 5g