Dal is made quickly and easily in the Instant Pot. Protein-packed and vegan, this nourishing recipe will be your new easy dinner staple.
Instant Pot Dal makes our weekly plant-based dinner staple doable with minimum hands-on time—and leaves us with ample leftovers for lunches throughout the week or a freezer-friendly meal in the future.
What Kind of Lentils to Use for Dal
Here, not one, but two types of lentils—split yellow lentils (or split yellow peas) and split red lentils—make this warming dal full of subtle texture and rich flavour.
Split yellow lentils do not need to be soaked when cooked in the Instant Pot (soaking time is usually 4 hours or so), just rinsed well along with the red lentils, meaning dinner is on the table fast. Not having to soak is also handy if you haven’t planned ahead, making this a fabulous weeknight pantry dinner.
I love using the Instant Pot for making dal because I don’t worry about it catching and burning on the bottom. I can also use a slower-to-cook lentil without the wait. It isn’t necessarily faster in all aspects, but I don’t have to babysit a pot on the stove, which counts for a lot when I’m busy doing other things (namely, taking care of a baby!)
What to Serve with Dal
To serve, I enjoy dal on a bed of cooked basmati rice and topped with yogurt, herbs, and onion, but it’s incredible on its own, too. Try it with naan, roti, or sourdough bread.
The dal can be served thicker, like in the photos, or thinned with additional water. Next-day dal is always thicker, but I find more flavourful, too. If you prefer lentil soup rather than lentil stew, thin with additional water, as needed.