20-Minute Instant Pot Green Lentil Dal (Vegan)

Feb 2, 2021 (Last updated May 22, 2026) by Hannah Sunderani

Say hello to this creamy and luxurious instant pot dal! Made in an Instant Pot with green lentils, canned tomatoes, coconut cream and curry spices. It’s a wholesome, warm and hearty recipe that’s ready in 20 minutes. I like to serve on a bed of rice, or with naan bread.

So, let me tell you exactly how to make it so that you can enjoy it pronto!

How to make dal in the Instant Pot

This recipe comes together effortlessly, thanks to the help of our Instant Pot there is minimal work. Here’s what you’ll do:

So there we have it. A very easy recipe for Instant Pot Dal. I know you’re going to love this quick and luxurious dal recipe as much as we do. 

And, if you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

GFNFSGF

20-Minute Instant Pot Green Lentil Dal (Vegan)

5 from 4 votes

By Hannah Sunderani

This Vegan Instant Pot Dal takes 20 minutes to make. It's aromatic, beautifully spiced, flavourful and filling! Made with green lentils for a meat-free curry!

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Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Serves 4 people

Ingredients

• 1 tsp curry powder
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili flakes
• 1 tbsp coconut oil
• 1 yellow onion , finely chopped
• 4 cloves garlic , finely chopped
• 3/4 tsp sea salt
• 1 cup green lentils (dry)
• 1 can diced tomatoes , strained (795 mL/28 fl oz)
• 1/3 cup coconut cream (or coconut milk)
• 1/2 lime , juiced
• fresh cilantro for garnish, finely chopped

Instructions

• In a small bowl combine the spice mixture: curry powder, chili powder, cumin, paprika, and chili flakes. Set aside.
• Turn the Instant Pot to "Sauté" setting and add the coconut oil, onion and garlic. Cook for 1-2 minutes, then add the spice mixture along with 2 tbsp water. Cook until the onions have softened. Then hit "Cancel," and scoop out the spiced mixture.
• Add the lentils to the Instant Pot along with 3 cups of water. Cover and seal the lid with the vent turned to sealing. Hit the "Pressure Cook" button and set it to 10 minutes. (It takes a few minutes for the Instant pot to come to pressure. Then the timer will begin countdown).
• When the timer is complete, move the toggle to release the pressure. (It's helpful to put a kitchen towel over top to catch the steam). Let sit for 5 minutes, then open the lid.
• Transfer the spice mixture back into the Instant Pot along with the diced tomatoes and coconut cream. Squeeze in the lime juice Mix and mix well to combine. Serve immediately, or hit the "keep warm" button until ready to eat. Scoop into bowls and garnish with fresh cilantro. Serve this Dal on it's own, or with naan bread, or basmati rice.

Notes

Dal will keep for up to 5 days. Keep in the fridge in an air-tight container. 

You can also freeze this dal for up to 2 months. Let thaw and room temperature and heat in the microwave or on the stovetop. 

Nutrition information is a rough estimate. 

Approvals

Nutrition

Calories: 308kcal | Carbohydrates: 40g | Protein: 15g | Fat: 11g | Saturated Fat: 9g | Sodium: 466mg | Potassium: 820mg | Fiber: 18g | Sugar: 5g | Vitamin A: 624IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 6mg

DID YOU

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