MASOOR DAL | Red Lentils | Indian Instant Pot Recipe | Vegan | The Pot Thickens

You can make this fast delicious Indian instant pot recipe for masoor dal on a weeknight or anytime. This is a vegan red lentils recipe packed with protein and flavor. I love red lentils as they cook quickly and have a wonderful creamy texture. With just a few spices, you can make this flavorful dish come alive in your bowl. Cooking in an instant pot is fast and simple and lets you acquire dinner on the table in a flash, but you can make this easily and quickly on the stove, too.

Ingredients:
2 cups red lentils (masoor dal) washed well
2 tbsp vegetable oil
1 big onion
6 cloves garlic
1” fresh ginger
1 big jalapeño seeded
2 tomatoes, chopped
1 tbsp cumin seed
1 tbsp mustard seed
1 tsp coriander powder
1 tsp turmeric
1 tsp Kashimiri red chili powder
2 dried red chilis
6-7 curry leaves
1/2 tsp asafoetida (hing)
2 tsp salt
8 cups water

Instructions:
Heat oil in the instant pot on the sauté setting or in a pot over medium heat. Add the mustard and cumin and cook for about 30 seconds until the aromas begin to release. Add asafoetida and dried chilis then add the curry leaves. Fry for 30 seconds and then add the onions. Cook for about 3-4 minutes and add the jalapeño, garlic and ginger. Cook another 5 minutes until softened. Add the dried spices, tomatoes and salt. Cook down or about 5 minutes. Add the rinsed dal and 8 cups of water. Stir well. Cook for 5-10 minutes under high pressure then let the instant pot cool and pressure release naturally. If using the stove, cook for about 20 minutes until the dal is soft and creamy.

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