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SideChef
Recipes
Beans & Legumes
Instant Pot Coconut Masoor Dal Tadka

11 INGREDIENTS • 6 STEPS • 30MINS

Instant Pot Coconut Masoor Dal Tadka

Recipe

4.4

10 ratings
Community Pick
Community Pick
Masoor dal tadka, aka red lentil curry, is super high in protein & naturally vegan. Made in the instant pot with simple ingredients, this recipe will become a family favorite in no time!
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Masoor dal tadka, aka red lentil curry, is super high in protein & naturally vegan. Made in the instant pot with simple ingredients, this recipe will become a family favorite in no time!
author_avatar
My Plantiful Cooking
Hi, I am Meesha! My goal is to make plant-based cooking more approachable and to prove that healthy, wholesome meals can also be delicious and flavorful at the same time.
https://www.myplantifulcooking.com/

30MINS

Total Time

$2.05

Cost Per Serving

Ingredients

Servings
4
us / metric
Red Lentils
1 cup
Red Lentils
whole, not split
Red Onion
1
Small Red Onion, diced
Garlic
3 cloves
Garlic, minced
Tomato
2
Small Tomatoes, chopped
about 200 grams
Coconut Milk
3/4 cup
Coconut Milk
or 1/2 can, about 3/4 cup
Water
2 cups
Water
Cumin Seeds
1 tsp
Cumin Seeds
or 3/4 teaspoon Ground Cumin
Ground Ginger
1/2 tsp
Ground Ginger
Chili Powder
1/2 tsp
Chili Powder
Ground Turmeric
1/2 tsp
Ground Turmeric
Salt
1/2 tsp
Salt

Nutrition Per Serving

VIEW ALL
Calories
289
Fat
12.0 g
Protein
12.7 g
Carbs
36.0 g
Love This Recipe?
Add to plan
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Instant Pot Coconut Masoor Dal Tadka
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author_avatar
My Plantiful Cooking
Hi, I am Meesha! My goal is to make plant-based cooking more approachable and to prove that healthy, wholesome meals can also be delicious and flavorful at the same time.
https://www.myplantifulcooking.com/

Author's Notes

Both skimmed or full-fat coconut milk can be used.

Dal can be stored in the fridge for 4 days, and in the freezer for up to 3 months.

Cooking Instructions

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step 1
Adjust the instant pot to the "saute" settings. Heat up some oil in the pot. Add in the Red Onion (1) and cook until caramelized, about 3-4 minutes.
step 1 Adjust the instant pot to the "saute" settings. Heat up some oil in the pot. Add in the Red Onion (1) and cook until caramelized, about 3-4 minutes.
step 2
Add in the Garlic (3 cloves) and saute it for another 1-2 minutes, until the garlic is browned.
step 2 Add in the Garlic (3 cloves) and saute it for another 1-2 minutes, until the garlic is browned.
step 3
Toss in the Tomatoes (2), Cumin Seeds (1 tsp), Chili Powder (1/2 tsp), Ground Ginger (1/2 tsp), Ground Turmeric (1/2 tsp), Salt (1/2 tsp) and cook until the tomatoes have softened and the spices are fragrant about 4-5 minutes. Press the "cancel" button to stop sauteing.
step 4
Transfer in the Red Lentils (1 cup), Coconut Milk (3/4 cup), Water (2 cups) and place the lid on. Select the pressure cook settings and cook it at high pressure for 10 minutes.
step 4 Transfer in the Red Lentils (1 cup), Coconut Milk (3/4 cup), Water (2 cups) and place the lid on. Select the pressure cook settings and cook it at high pressure for 10 minutes.
step 5
When the timer goes off and a beep sound can be heard, let the pressure release naturally for 10 minutes before removing the excess pressure.
step 6
Give the dal a quick stir, adding more salt if necessary. Serve it with some brown rice or chapati and enjoy!
step 6 Give the dal a quick stir, adding more salt if necessary. Serve it with some brown rice or chapati and enjoy!

Tags

Beans & Legumes
Dairy-Free
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Indian
One-Pot
Soups & Stews
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