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A bowl of masoor dal with a spoon.
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5 from 1 vote

Masoor Dal (Red Lentil Curry)

Masoor Dal is a creamy, vegan red lentil curry with sweet potatoes and aromatic Indian spices made in the Instant Pot or on the stove.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Soup
Cuisine: Indian
Diet: Vegan
Servings: 4
Calories: 317kcal
Author: Denise Perrault

Ingredients

  • 1 medium yellow onion chopped (1 cup)
  • 2 cloves garlic minced or pressed
  • 1 tablespoon ginger minced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric powder
  • ½ teaspoon cayenne pepper more if desired
  • 1 teaspoon salt
  • 1 large sweet potato peeled and diced (2 ½ cups)
  • 1 can chopped tomatoes 15 ounces
  • 1 cup split red lentils rinsed
  • 3 cups water
  • 1 cup light coconut milk
US Customary - Metric

Instructions

How to Make Masoor Dal in the Instant Pot

  • Set the Instant Pot to Sauté mode. When it heats (it beeps to tell you), add the onions. Stir the onions continuously for 2-3 minutes until they soften and become translucent.
  • Add the ginger, garlic, coriander, cumin, turmeric, cayenne powder, and salt. Mix them with the onions and add the sweet potatoes. Stir to coat the potatoes in spices. Turn off the Instant Pot.
  • Stir in the tomatoes and use a wooden spoon or another non-abrasive utensil to clear the bottom of the Instant Pot.
  • Pour in the lentils and water and stir the ingredients. Place the lid on the Instant Pot and close the sealing handle. Cook on high pressure for 8 minutes. Let the Instant Pot naturally release for 15 minutes, then carefully open the steam handle and remove the lid.
  • Stir the dal and add the coconut milk. Adjust the spices if needed.

How to Make Masoor Dal on the Stove

  • Heat a large pot on medium heat. Add the onions, stirring them constantly so they don't stick.
  • Mix in the garlic, ginger, and spices. Then add the sweet potatoes and stir them to coat with spices.
  • Lower the heat and stir in the tomatoes, water, and lentils. Stir the bottom of the pot to release ingredients stuck on the bottom.
  • Adjust the heat so the lentils are simmering, cover the pot, and cook for 20-25 minutes until the lentils break down and the sweet potatoes are soft and tender.
  • Add the coconut milk as a final touch and adjust the spices as needed.

Video

Notes

  • Cooking time reflects the time to heat the Instant Pot and stovetop cooking.
  • Store leftover dal in an airtight container in the refrigerator for 5 days or freeze it for 3 months.
  • If using whole red lentils (whole masoor dal), add ½ a cup of extra water and allow 2 more minutes of high pressure for Instant Pot cooking. It will take up to 10 more minutes to cook on the stovetop.
  • Sweet potatoes come in all shapes and sizes. If you end up with over 2 ½ cups diced, add ½ a cup of water to ensure the red lentil curry isn’t too thick.
  • If the dal is too thin or you want a creamier texture, puree all or part of the soup. Red lentils will thicken as they cool, which might be all you need. To thin the soup, add extra coconut milk or water.
  • Plant milk plus a few drops of coconut extract is a lower-fat substitute for coconut milk.

Nutrition

Calories: 317kcal | Carbohydrates: 55g | Protein: 15g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 832mg | Potassium: 1024mg | Fiber: 19g | Sugar: 8g | Vitamin A: 12314IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 6mg