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Servings:

Instant Pot Coconut Masoor Dal Tadka

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!

Total Time

30min

4.4

10 Ratings

Author: My Plantiful Cooking

Servings:

Ingredients

•

1 cup

Red Lentils

•

Small Red Onion , diced

•

3 cloves

Garlic , minced

•

Small Tomatoes , chopped

•

3/4 cup

Coconut Milk

•

2 cups

Water

•

1 tsp

Cumin Seeds

or 3/4 teaspoon Ground Cumin

•

1/2 tsp

Ground Ginger

•

1/2 tsp

Chili Powder

•

1/2 tsp

Ground Turmeric

•

1/2 tsp

Salt

Cooking Instructions

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.

Add in the Garlic (3 cloves) and saute it for another 1-2 minutes, until the garlic is browned.

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.

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.

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.

Give the dal a quick stir, adding more salt if necessary. Serve it with some brown rice or chapati and enjoy!

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.

Nutrition Per Serving

CALORIES

289

FAT

12.0 g

PROTEIN

12.7 g

CARBS

36.0 g