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    Home » Recipes » Instant Pot Recipes

    Instant Pot Dal (Indian Lentils) + Water Ratio & Time Calculator

    Modified: Jun 22, 2025 Published: Jul 12, 2022 by Sravanthi Chanda. Leave a Comment

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    5 from 5 votes
    Detailed Steps Jump to Recipe

    Craving a comforting meal that’s quick and easy to make? This Instant Pot Dal comes together in 30 minutes, making it perfect for busy weeknights. With a simple mix of lentils, spices, and aromatics, this dish delivers bold flavors without any fuss.

    I make this Indian dal almost every day, and over time, I’ve fine-tuned the cooking process. To make it even easier for you, I’ve created a handy tool to find the exact cooking time and water ratio for any lentils.

    instant pot dal with rice in a plate

    Dal is a classic Indian side dish made with lentils, cooked until soft and tempered with simple spices. Traditionally, it’s slow-cooked on the stovetop, but with the Instant Pot, you can make it in a fraction of the time without compromising on flavor.

    I make dal almost every day, switching between different lentils for variety. If you love a lighter, creamier texture, try my Instant Pot Masoor Dal, made with red lentils that cook in minutes. Instant Pot Spinach Dal and Instant Pot Brown Lentil Dal are great options for an earthy, wholesome twist.

    To make cooking even easier, I’ve created a handy tool to help you find the right water ratio and cooking time for any lentils.

    Jump to:
    • Ingredients and Substitutions
    • Detailed Steps
    • Instant Pot Dal Water Ratio & Cooking Time Calculator
    • Instant Pot Dal Water Ratio & Cooking Time
    • Variations
    • Storage & Reheating
    • Recipe

    Ingredients and Substitutions

    • Dal or lentils: I used split pigeon peas or toor dal in this recipe. This is the most common lentils used to make Indian dal. But you can also use other lentils like yellow lentils (moong dal), brown lentils (sabut masoor dal), and red lentils(masoor dal) to make this Instant pot dal. The only difference would be the cooking times. Please refer to the cooking times section for various lentils.
    instant pot dal ingredients
    • Spices: Dal is an everyday dish in most homes, so it just has the basic spices like cumin, ground coriander, red chili powder, and turmeric powder. I sometimes add garam masala powder or curry powder to flavor it more and change the taste.
    • Aromatics: This recipe uses finely chopped garlic, ginger and onion to flavor the dal. You can use either garlic, ginger, onion, or all of these to flavor the dal.

    Detailed Steps

    Step 1: Start the Instant pot in saute mode and add oil. 

    Step 2: Once it is hot, add cumin, mustard, minced garlic, chopped ginger, slit green chili (optional), curry leaves, and asafoetida.

    Step 3: I usually take some tempering and keep it aside for the garnish. So once the seeds splutter, carefully scoop out the tempering.

    Step 4: Add finely chopped onions and cook for 2 minutes.

    Step 5: Add the finely chopped tomatoes and spice powders - ground cumin, coriander powder, red chili powder, and turmeric powder. Let it cook for a couple of minutes.

    Step 6: Add rinsed lentils to the Instant Pot inner pot.

    Step 7: Add water and mix the dal well. Stop the Instant Pot saute mode and Close it with its lid. Seal the vent.  

    Step 8: Start the Instant Pot in pressure cook or manual mode and cook it on high pressure for 6 minutes.

    Once the Instant Pot finishes cooking., wait 10 minutes and manually release the pressure.

    Step 9: If using leafy veggies, finely chop them and add them to the dal. 

    Step 10: Start the Instant Pot in saute mode and cook the dal for a couple of minutes. Add the tempering and serve the dal.

    Instant Pot Dal Water Ratio & Cooking Time Calculator

    Wondering how much water to use for different dals in the Instant Pot? Use this Dal Water Ratio & Cooking Time Calculator to get the perfect water-to-dal ratio and cook time based on your preferred texture.

    Select your dal type and texture preference to see the exact water ratio, cooking time, and soaking recommendation for the best results.

    Tip: Choose the soft texture option if you like your dal creamier. For a firmer bite, go with medium or firm.

    Instant Pot Dal Water Ratio & Cooking Time

    Water Ratio: 1:3

    Cooking Time: 8 min HP, 10 min NPR

    Soaking Needed? Recommended

    Variations

    • Vegetables: Add more nutrition by mixing in bottle gourd, ridge gourd, zucchini, or carrots. Hard veggies should be pressure-cooked with the dal.
    • Leafy Greens: Spinach, fenugreek, kale, Swiss chard, mustard greens, amaranth, or sorrel leaves all work well. Add after pressure cooking to keep their color and nutrients. If needed, use saute mode for a quick simmer.
    • Herbs: Fresh cilantro is the classic garnish, but mint or dill can add a unique flavor twist. Try them for a refreshing change!

    Storage & Reheating

    • Room Temperature - Stays fresh for 8-10 hours.
    • Refrigerator - Store for up to 2 days.
    • Freezer - Freeze in portions for up to 3 months. Always thaw only what you need and consume immediately - do not refreeze.
    • Reheating - Dal thickens when stored. Add water while reheating and use it right away. Discard if the color or odor changes.

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe

    instant pot dal with rice in a plate

    Easy Instant Pot Dal

    By: Sravanthi Chanda
    Make this easy Instant Pot dal with pantry staples for a quick, comforting meal. This vegan, gluten-free recipe is a keeper - use my cooking times calculator for any dal!

    Rate this recipe by clicking the stars!

    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Course Main Course, Side Dish
    Cuisine Indian
    Servings 4
    Calories 171 kcal

    Equipment

    • Instant Pot
    Prevent your screen from going dark

    Ingredients
      

    • 1 cup split pigeon peas Toor dal (you can use any lentils)
    • 3 cups water
    • ½ cup tomato finely chopped
    • ½ cup onion finely chopped
    • 1 tablespoon oil
    • 1 green chili optional, use it for spicier dal
    • 1 teaspoon ginger grated
    • 1 teaspoon garlic grated or smashed
    • ½ teaspoon coriander powder
    • ½ teaspoon red chili powder
    • ½ teaspoon ground cumin
    • ¼ teaspoon cumin seeds
    • ¼ teaspoon mustard
    • ¼ teaspoon turmeric powder
    • 6 curry leaves optional
    • Hing pinch (optional)
    • 1 teaspoon Salt adjust according to taste
    • Cilantro for garnish

    Instructions
     

    • Rinse the lentils and keep them aside.
    • Start the Instant pot in saute mode and add oil, cumin, mustard, curry leaves, crushed garlic, and asafoetida (if using). Add green chili now if you are using it.
    • Once cumin seeds splutter, add finely chopped onions and cook them for a couple of minutes.
    • Now add finely chopped tomatoes and let them also cook for 2 minutes.
    • Then goes the spice powders - ground cumin, coriander powder, turmeric powder, red chili powder, and salt.
    • Add the rinsed lentils to the Instant pot inner pot and mix it well.
    • Add water and deglaze the pot if required.
    • Stop the Instant pot saute mode and close it with its lid. 
    • Seal the vent, start the Instant pot in manual or pressure cook mode and cook it for 6 minutes on high pressure. Please check the cooking times section as time varies for different lentils.
    • Once the Instant pot finishes cooking, wait for a natural pressure release or manually release the pressure after 10 minutes.
    • Stir the dal and add more water to adjust the consistency of the dal.
    • If using any leafy veggies, add them now and cook the dal for a couple of minutes in saute mode. Or close the Instant pot and keep it aside for 10 minutes. The residual heat will cook the leafy greens.
    • The delicious Instant pot dal is ready to serve.

    Notes

    Cook rice along with dal: Before pressure cooking, place a trivet in the pot and set a bowl with 1 cup basmati rice and 1.25 cups water on top. Let both cook together for a complete meal.
    Soaking is optional: Lentils cook quickly, even without soaking. I sometimes soak brown lentils, especially if they are aged.
    Choose your fat: I use coconut oil, but you can use ghee, butter, or any oil for tempering. Traditionally, dal is tempered with ghee.
    Customize the spice level: I use green chili + red chili powder, but you can adjust to taste. Whole red chilies, chili flakes, or freshly ground black pepper add extra heat.
    Experiment with flavors: Make dal your own by adding any of these - coconut milk, bay leaf, curry powder, garam masala, garlic powder, onion seeds, jaggery, amla, or tamarind paste.

    Nutrition

    Calories: 171kcalCarbohydrates: 26gProtein: 9gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 668mgPotassium: 97mgFiber: 7gSugar: 3gVitamin A: 291IUVitamin C: 36mgCalcium: 46mgIron: 2mg
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    Sravanthi Chanda standing in a rose garden, wearing a light green embroidered sweater and patterned black kurta, smiling softly with trees and flowers in the background.

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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