Instant Pot Dal Fry (Lentil Curry)

The easiest 20 minute meal you’ll ever make.

Instant Pot lentil curry is perfect for those days you are running late or don’t have the time to whip up a tedious dinner. The best part is, it’s completely oil free and is super nutritious.

This lentil curry is prepared a little different than other lentil curries. You cook the lentils separately and cook the masala (or tadka) separately.

Instant Pot Dal Fry (Lentil Curry)



  • 1 cup moong dal
  • 1/2 cup masoor dal
  • 1/2 white onion - diced
  • 2 roma tomatoes - diced
  • 1 seranno pepper - diced
  • 2 tbsp ginger garlic paste
  • 1 1/2 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 1/2 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder
  • salt to taste



Off On

  1. Rinse the two dals at least 2 -3x and add to your instant pot with 2.5-3 cups water - pressure cook for 6 minutes.
  2. In a hot pan, toast your mustard seeds and cumin seeds, then add diced onions and saute
  3. Once the onions are translucent, add the seranno pepper and ginger garlic paste. Saute for 2-3 minutes. (adding a little water as needed)
  4. Add the tomatoes and cook until the tomatoes are soft.
  5. Add in all the spices and cook for another 2 minutes (adding a little water as needed).
  6. With a potato masher, mash the mixture until it starts to thicken a little. Cook for 1 minute
  7. Add in the cooked lentils from the instant pot and mix well- make sure everything is completely mixed together. If it's too thick, you can add a little bit more water to adjust the consistency.
  8. Garnish with cilantro and serve with roti or brown rice.
  9. Enjoy

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