Red Lentils – Instant Pot & Stovetop (Masoor Dal)

Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot and stovetop. This super delicious, healthy and budget friendly vegan meal can be made in less than 30 minutes! 

If you want a quick and satisfying vegan dinner for weeknights, you have come to the right place. Just some basic ingredients, onions, tomatoes and spices, make this red lentil curry an easy dinner. Cook rice pot-in-pot along with the lentils and you have a whole meal ready in one go!

You might be thinking, “why do these red lentils look yellow?”. I get it! I want to assure you this is exactly how the color looks after cooking. Most recipes add way too much tomatoes, which makes the finished lentils look red in color 🙂

What are lentils?

Lentils, also known as Dal or Dhal are a mini legumes. They are a good source of protein, fiber and minerals.

There are many varieties of lentils such as yellow (moong and toor), green (moong), red (masoor), brown (whole masoor) and black (urad) lentils.

Red and yellow lentils are the quickest to cook and have a creamy melt in the mouth texture. They are great in soups, curries and for making baby food purees.

What are Red Lentils (Masoor Dal)?

Red Lentils are the quickest cooking lentils. They have a mild subtly sweet flavor. As they cook so quickly, they are perfect for soups, stews, and curries. They can be cooked without soaking in just 15-20 minutes.

Red lentils are called Masoor Dal in Hindi. You can find whole or split red lentils.

Lentils are also perfect to make when cooking on a budget. They are healthy and satiating. Add some veggies while cooking them and enjoy with rice for a complete nutritional meal.

Red Lentils Nutrition

Red lentils (or any lentils) are a nutrition powerhouse. They are rich in protein and fiber. Lentils are also packed with folate, iron, phosphorus, magnesium, zinc and potassium. They are a perfect protein for vegans and are also gluten-free.

Red Lentils v/s Brown Lentils

Did you know that red lentils are actually brown lentils with the outer skin removed. Hence you will find that brown lentils are also called Masoor Dal.

Red lentils cook very quickly and lose their shape. If you prefer texture or are cooking lentils to add to a salad, then use brown lentils.

Where to buy Red Lentils?

Red Lentils are quite easily available at grocery stores such as Whole Foods, Sprouts or on Amazon.

This time I got these red lentils from Thrive Market. I like the convenience of getting pantry staples at home, rather than having to go looking around in stores. Thrive Market is known for selling organic foods and natural products at 25-50% below traditional retail prices. Now who does not like that..and don’t forget delivery to your doorsteps! Give them a try if you have not already. Here is a special discount from Thrive for my readers – 25% first order + one month free trial!

How to cook Red Lentil Curry in Pressure Cooker?

Let’s start with gathering the ingredients. This Masoor Dal recipe uses very basic ingredients – red lentils, onions, tomatoes, ginger, garlic, green chili pepper and spices to make the dal.

You can use whole or split red lentils in this recipe.

1. The first step is to rinse the lentils. In this case, soaking the lentils is not necessary as these red lentils cook very quickly.
2. Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
3. When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
4. Then add tomatoes and spices. Stir and sauté for another 2 minutes.
5. Now we are ready to add the lentils and water. The red lentils to water ratio for cooking is 1:3 in the instant pot. Then pressure cook for 5 minutes at high pressure.
6. After the cooking time is done, let the pressure release naturally for 5 minutes, then quick release the pressure.

How to cook Red Lentils & Rice together?

One of the big advantages of the Instant Pot (pressure cooker) is – the option to do Pot-in-Pot Cooking or PIP. This means being able to cook multiple things at a time, by also cooking in a small pot inside the main pot. To do pot-in-pot cooking, you need a tall trivet and stainless steel containers that you can use within the main pot.

After adding all the ingredients for the lentils. Place a trivet. Then a steel bowl with rice and water on the trivet.

The cooking time for white basmati rice is similar to the cooking time of Masoor Dal. You always want to match things that cook in approximately the same time when doing pot-in-pot cooking.

Stir in the lime juice and garnish with cilantro.

The lentils are perfectly cooked and so creamy!

How to make Red Lentils (Masoor Dal) in Stovetop Pressure Cooker?

Traditionally, lentils were first boiled in a pressure cooker and then mixed with tempering (tadka) made in a fry pan. However this recipe makes Masoor Dal as a one-pot recipe.

Follow the same steps as above. In the stovetop pressure cooker, cook for 1 whistle (about 5 minutes) and let the pressure release naturally.

How to cook Red Lentils in a Pot on Stovetop?

In a large pot  over medium heat, follow the same steps as the recipe above. After adding lentils and water, bring to a boil, then lower the heat and cover to cook until the lentils are tender, about 15 to 20 minutes.

Variations for Red Lentil Curry 

Red lentils with coconut milk

Traditionally coconut milk is not used in cooking dal. However coconut milk is a great addition to make the dal creamier. It is also a perfect addition to add more nutrition while keeping the recipe vegan.

Red lentils with Spinach or Kale

We love to add leafy greens to lentils. They add good nutrition and help to make the dal a well-rounded meal. Chop spinach or kale and stir into the lentils are pressure cooking. Let the dal rest for 5 minutes until the greens become tender. Here is my Spinach Dal recipe with Toor Dal (yellow lentils).

How to serve Red Lentils?

These Red Lentils (Masoor Dal) pair perfectly with basmati rice. You can also pair with quinoa or cauliflower rice.

Sometimes we also like to add a bit of tempering on the dal when serving. This is the red color oil (or ghee) along with sautéed garlic you see on the top of the bowl of dal in the pics.

To make the tempering, in a small pan, heat ghee or oil. Add some cumin seeds and sliced garlic. Cook for about 30 seconds to a minute until the garlic becomes golden in color. Then take the pan off heat and add a pinch of red chili powder. I prefer Kashmiri red chili powder, as it is not spicy.

Drizzle this tempering over the dal when serving. It adds such a beautiful pop of color!

Try these easy & delicious Red Lentils and let me know how they turn out.

Check out other lentil recipes I have posted in the past:

• Toor Dal Fry
• Chana Dal
• Green Moong Lentils
• Brown Lentils
• Yellow Moong Dal 
• Dal Makhani

Recipe Video

Print Recipe Pin Recipe

Click stars to rate!

4.75 from 4 votes

Red Lentils Recipe (Masoor Dal)

Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot and stovetop. This super delicious, healthy and budget friendly vegan meal can be made in less than 30 minutes! 

Course Main Course

Cuisine Indian, North Indian

Keyword red lentil curry, red lentil dal, red lentil instant pot

Diet Gluten-free, Vegan

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Calories 217kcal

Author Meeta Arora

Ingredients

• 1 tbsp Ghee or Oil
• 1 tsp Cumin seeds (Jeera)
• 1 Green chili pepper optional
• 1/2 cup Onions diced
• 1/2 tbsp Garlic minced
• 1/2 tbsp Ginger grated
• 1 cup Tomatoes chopped
• 1 cup Red lentils (Masoor Dal) rinsed
• 3 cups Water
• 1 tbsp Lime juice
• Cilantro to garnish

Spices

• 1/2 tsp Ground Turmeric (Haldi powder)
• 1/2 tsp Coriander powder (Dhaniya powder)
• 1/2 tsp Red Chili powder (Mirchi powder) adjust to taste, I used mild Kashmiri red chili powder
• 1/2 tsp Garam Masala optional
• 1 tsp Salt adjust to taste

For Basmati Rice

• 1 cup Basmati Rice
• 1.25 cup Water
• 1 tbsp Ghee or Oil
• 1 tsp Salt

US Customary - Metric

Instructions

• Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
  
• When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
  
• Add tomato and spices. Stir and sauté for another 2 minutes. 
  
• Add the lentils, water and stir well. 
• (For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position. 
• Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins. 
  
• After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR). 
• Open the pot. Add the lime juice and stir the dal. 
  
• Garnish with cilantro. Serve dal with roti, naan or rice. 

For stovetop pressure cooker

• Follow the same steps as above. In the stovetop pressure cooker, cook for 1 whistles (about 5 minutes) and let the pressure release naturally.

For stovetop pot

• In a large pot over medium heat, follow the same steps as the recipe above. After adding lentils and water, bring to a boil, then lower the heat and cover to cook until the lentils are tender, about 15 to 20 minutes.
  

Notes

Optional Tempering when serving: In a small pan, heat ghee or oil. Add some cumin seeds and sliced garlic. Cook for about 30 seconds to a minute until the garlic becomes golden in color. Then take the pan off heat and add a pinch of red chili powder. I prefer Kashmiri red chili powder, as it is not spicy. Drizzle this tempering over the dal when serving. It adds a beautiful pop of color!

Make it less spicy: Skip the green chili and red chili powder. 

Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 

Vegan Variation: Skip ghee and use vegan oil of your choice.

Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 217kcal | Carbohydrates: 32g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 640mg | Potassium: 556mg | Fiber: 15g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 11.8mg | Calcium: 44mg | Iron: 4mg

Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry