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! 

Red Lentils served in 3 bowls over rice and topped with cilantro
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If you want a quick and satisfying vegan dinner for weeknights, you have come to the right place. Just some basic ingredients, such as onions, tomatoes, and spices, make this red lentil curry an easy dinner. Cook rice pot-in-pot along with the lentils, and you will 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 🙂

Watch How to Make Instant Pot Red Lentils

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.

Curious about pulses used in Indian cooking? Check out my detailed guide about Indian Pulses.

What are Red Lentils (Masoor Dal)?

Red Lentils are the quickest-cooking lentils. They have a mild, subtly sweet flavor. Because 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 them 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 in a bowl along with a packet of red lentils from Thrive Market

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 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? 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.

Ingredients to cook dal - onions, tomatoes, ginger, garlic, spices, red lentils
  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.
Red lentils being cooked in the instant pot

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.

Learn more about the instant pot pot-in-pot method with this comprehensive guide!

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.

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.

Pot-in-pot rice with lentils in the instant pot

Stir in the lime juice and garnish with cilantro.

The lentils are perfectly cooked and so creamy!

Perfectly cooked Red lentils in a ladle filled from the instant pot

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.

Red Lentils served in 3 bowls over rice and topped with cilantro

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 after 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).

Red Lentils with Pumpkin

You will love this variation to cook veggies along with the lentils. I like to add pumpkin or butternut squash to make pumpkin dal. You can also add zucchini if you like.

How to serve Red Lentils?

These Red Lentils (Masoor Dal) pair perfectly with basmati rice. You can also pair it 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:

4.88 from 201 votes

Red Lentils Curry (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! 
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 

Spices

For Basmati Rice

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.

Video

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.

Nutrition

Calories: 217kcalCarbohydrates: 32gProtein: 12gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 640mgPotassium: 556mgFiber: 15gSugar: 3gVitamin A: 430IUVitamin C: 11.8mgCalcium: 44mgIron: 4mg

Additional Info

Course: Main Course
Cuisine: Indian, North Indian
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.88 from 201 votes (152 ratings without comment)

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127 Comments

  1. Can I use canned diced tomatoes for this recipe? Also, could we mix masoor dal with the yellow moon daal? Thanks!

    1. Hi Amrit – Yes, you can use canned diced tomatoes. Also, a blend of yellow split moong dal and masoor dal will work well. Hope you enjoy the dal!

  2. This was delicious and so easy to make! I’m going to try the channa dal next so I may compare the two.

    Do you know if this freezes well? I accidentally made twice the amount (hit the x2 by accident) and not sure I can eat it all before it spoils.

    1. Hi Twinkle – Sorry I am late in responding. It can be stored in the refrigerator for up to 3 days. And it will freeze well too.

  3. Excited to try but nervous…How does basmati rice cook (pot in pot) in only 5 min when it usually takes 23 min in IP?
    Thank you

    1. Hi Marie – Brown rice typically takes 22-25 minutes on high pressure. For white basmati, 4 minute high pressure works well or rice mode which typically defaults to 12 minutes on low pressure. I hope you give it a try 🙂

    1. Hi BE – Unfortunately cumin powder is not a direct replacement for cumin seeds. You can skip the seeds. If you have mustard seeds by any chance, they could be used in this recipe. Cumin powder tastes great in this dal too. If you like, you can add 1/2 teaspoon along with the other spices. Hope you enjoy the dal!

  4. Hi Meeta ji,
    I like the quick masoor dal & rice PIP option, have duo-6 qt. but need to buy trivet and pot for this recipe.
    Please guide
    Good day,
    Raj.

  5. So this was super easy and I made into a soup. I just added one 8 oz of evaporated milk and purée. I did not make the rise part. Is cold and raining now and I wanted soup. I added a few garlic croutons and supper yummy.

  6. Hi Meeta, I just wanted to let you know that this is my go-to recipe for red lentil dal! I’ve made it several times, and the whole family agrees that this is the best tasting dal they’ve had. I love how easy it is using the instant pot! Recently, I tried the pot-in-pot method to cook the rice, and oh my gosh what a game changer! Thanks a bunch!

  7. This looks delicious and wonderfully simple! I like to cook in bulk for the week. Any idea how I could adjust the recipe and cooking time for using a whole pound of dried dal? I’ve just been making a big pot of rice separately for the week.

    Thanks in advance!

    1. Hi Yvonn – The cooking time typically remains the same even if you increase or decrease the quantity in the instant pot. The instant pot will take longer to come to pressure and release pressure. Hope you enjoy it!

  8. Hello, I was wondering how would I amend this recipe if I wanted to make this with coconut milk?
    Thank you

    1. Hi Anneeka – I would add 1/2 cup less water when cooking the dal, and cook for 3 minutes high pressure. And at the end after releasing pressure, add in the coconut milk and give a boil.