This Instant Pot Dal is super easy to make, protein rich, and naturally vegan. The best part is that you only need a handful of simple ingredients to turn this into an easy dinner that the family will ask you to make again and again.
Not long time ago I discovered for me how to use the instant pot. One of the things I learned to love so much is that such a pot is the ideal tool for meal prep ideas.
If you’re on the lookout for more simple recipes use the search bar to get more reasons to use this gadget for you and your family.
So it was only a matter of time that I bring you a new under 20 minute meal.
You can be sure this Instant Pot Dal is super simple, delicious, packed with amazing flavors in and out, full of high protein, healthy, warming, filling, budget friendly and always a fantastic choice that even pickiest kids will love.
What you need for this Instant Pot Dal
- Red lentils
- Minced garlic
- Sesame oil
- Vegetable broth
You need only 6 simple ingredients, not counting salt and pepper.
If you like to give this recipe some extra punch, these optional ingredients make it even more flavorful:
- Roasted cashews
- Garlic powder
Instant Pot Dal preparation
First add sesame oil, minced garlic, onions to the instant pot. Use the sauté function for around 2 minutes.
Now add vegetable broth, lentils, tomatoes, and optional chilis, ginger, cumin, garlic powder. Cover the lid and use high pressure setting for 10 minutes. Do not forget to seal your instant pot.
After 10 minutes open it, give everything a mix, and season if you like with a pinch of salt and pepper. Garnish with roasted cashews, serve finally on plates or in bowls.
Note: As always I use a 6 quart Instant pot. Also I recommend you make sure to keep in mind 10 minute is the total cooking time. The time it takes your pot to reach the high pressure is not included.
How much time this takes depends on your brand and type. But my guess is it shouldn’t take any longer than 10 minutes.
My Instant Pot Dal makes such an easy, filling and cheap meal, that you always have ready for meal prep, dinner, lunch, working lunches. Yup skip the food courts there is something delicious to come.
Variations and combos for this vegan Indian recipe
I love this recipe on its own. However, if you prefer to add something to it, I have some suggestions for you:
Serve it with naan bread like my Easy Roasted Garlic Naan.
Rice: long grain or white rice makes an amazing side dish too, as do roasted potatoes
Love seeing all your remakes.
- 4.5 cups vegetable broth
- 1 cup red lentils
- 1.5 cups onions chopped
- 4 tomatoes, chopped
- 4 cloves garlic, minced
- 2 Tbs sesame oil
- salt, pepper to taste
Optional add ons:
- 1/4 cup cashews roasted
- 2 tsp ginger
- 3 tsp cumin
- 1 tsp garlic powder
- 2 chilis, finely chopped
- First add sesame oil, minced garlic, onions to the instant pot. Use the sauté function for around 2 minutes.
- Now add vegetable broth, lentils, tomatoes, and optional chilis, ginger, cumin, garlic powder. Cover the lid and use high pressure setting for 10 minutes. Do not forget to seal your instant pot.
- After 10 minutes open it, give everything a mix, and season if you like with a pinch of salt and pepper. Garnish with roasted cashews, serve finally on plates or in bowls.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 198Total Fat: 7.7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5.9gCholesterol: 0mgSodium: 296mgCarbohydrates: 28.4gFiber: 7.1gSugar: 9.9gProtein: 7.4g