This comforting INSTANT POT TOOR DAL is a staple Indian lentil dish tempered with aromatic spices like cumin, mustard seeds, and turmeric. Using a pressure cooker makes the process almost completely hands-off while delivering deep, authentic flavor. It is perfect served warm over basmati rice or scooped up with fresh roti.
A warm bowl of dal over rice is the ultimate comfort meal. This Instant Pot version takes a traditional, slow-simmered process and makes it manageable for a busy weeknight. It builds a strong flavor foundation by tempering whole spices in ghee before pressure cooking the lentils to a smooth, creamy finish.
This specific dish holds a lot of meaning in our house. It is one of Pooja’s absolute favorite comfort foods. We realized that if we wanted to enjoy it regularly without waiting for family visits, we had to learn how to make it ourselves. We spent time learning the methods from our moms, figuring out the exact timing and spice ratios to get that familiar, home-cooked taste.
Moving the recipe to the Instant Pot was a game changer for us. It keeps the cooking contained to one pot and guarantees tender lentils every single time. It is a reliable, nourishing staple that you can customize based on what you have in your pantry.
IN THIS RECIPE...
What to Know About the Ingredients
LENTILS & AROMATICS:
- TOOR DAL: Also known as split pigeon peas. Soaking them first helps them cook evenly.
- GHEE OR OIL: Ghee provides a rich, nutty base for tempering the spices. Neutral oil works perfectly for a vegan option.
- ONION, GARLIC & GINGER: The fundamental aromatics that build the savory base of the dish.
GREEN CHILI & ROMA TOMATO: The chili adds a fresh bite of heat. The tomato provides a slight tang and moisture to help cook down the spices.
WHOLE SPICES:
- CUMIN & MUSTARD SEEDS: These are toasted in the hot ghee until they pop, releasing their essential oils.
- DRIED RED CHILI: Adds a mild, smoky background heat.
HING: Also known as asafoetida. It is optional but highly recommended for an authentic, savory depth.
GROUND SPICES & FINISHES:
- HALDI (TURMERIC): Gives the dal its vibrant yellow color and an earthy flavor.
- CORIANDER, GARAM MASALA & CAYENNE: This blend provides a warming, spiced finish without being overpowering.
- SALT: Crucial for bringing out the flavors of the lentils and spices.
- KASURI METHI: Dried fenugreek leaves. Crushing a little into the finished dal adds a restaurant-quality aroma.
CILANTRO & LEMON JUICE: Stirred in right at the end to brighten the rich lentils.
How to Make Toor Dal
1. Prep the Lentils:
Rinse the toor dal thoroughly under cold water until the water runs clear. Soak the rinsed dal in a bowl of cold water for 30 minutes to soften it.
2. Temper the Whole Spices:
Turn on your Instant Pot and select the SAUTE function. Add the ghee. Once the ghee melts and is hot, toss in the cumin seeds, mustard seeds, and the dried red chili. Stir occasionally and let them cook until the seeds start to sizzle and pop.
3. Sauté the Aromatics:
Add the hing (asafoetida), chopped green chili, minced garlic, grated ginger, and diced onion to the pot. Sauté the mixture for 3 to 4 minutes until the onions become soft and translucent. Try to stop before they start to brown.
4. Cook the Tomatoes and Spices:
Stir in the diced tomato along with the turmeric (haldi), coriander powder, garam masala, cayenne powder, and salt. Cook this mixture for about 2 minutes. You want the tomatoes to break down and become mushy.
5. Pressure Cook:
Drain the soaked toor dal and add it to the pot along with 3 cups of water. Stir everything well to ensure nothing is stuck to the bottom, then press the CANCEL button to stop the sauté function. Place the lid securely on the Instant Pot and set the steam release valve to “sealing”. Press the PRESSURE COOK button and set the timer for 10 minutes on high pressure.
6. Release and Finish:
When the cooking time is up, let the Instant Pot sit undisturbed for 10 minutes to allow a natural pressure release. After 10 minutes, manually release any remaining steam. Carefully open the lid and stir the dal. Stir in the kasuri methi, chopped cilantro, and fresh lemon juice. Taste the dal and add more salt if needed before serving warm.
Frequently Asked Questions
Can I use other dals or lentils for this recipe?
Yes, you can easily substitute the toor dal. Red lentils (masoor dal) or yellow moong dal work very well. If you use red lentils, you can skip the 30-minute soaking step and reduce the pressure cooking time to 5 minutes, as they break down much faster.
Is it necessary to soak the toor dal?
Soaking helps the lentils cook faster and more evenly. It also helps make them easier to digest. If you forget to soak them, you can increase the pressure cooking time to 15 minutes, but the final texture might vary slightly.
Can I make this vegan?
Absolutely. Just swap the ghee for a neutral cooking oil like avocado or canola oil. The rest of the ingredients are naturally plant-based.
How do I store and reheat leftovers?
Store any leftover dal in an airtight container in the refrigerator for up to 4 days. It will thicken considerably as it cools. When reheating on the stove or in the microwave, add a splash of water to thin it back out to your desired consistency.
Related Recipes
Easy Instant Pot Toor Dal (Indian Yellow Lentils)
Ingredients
- 1 cup toor dal split pigeon peas
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 dried red chili
- ¼ teaspoon hing asafoetida (optional)
- 1 green chili finely chopped
- 2 garlic cloves minced or crushed
- ½ inch piece of ginger grated
- 1 yellow or sweet onion diced
- 1 roma tomato diced
- ½ teaspoon haldi turmeric
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- ¼ teaspoon cayenne powder
- 2 teaspoons salt
- 3 cups water
- 2 tablespoon cilantro roughly chopped
- 1 tablespoon lemon juice
- 2 teaspoons kasuri methi optional
Instructions
- Rinse the toor daal several times until the water runs clear. Then let is soak in cold water for 30 minutes.1 cup toor dal
- Press the SAUTE button on the instant pot and add the ghee to the pot. Once the ghee is melted, add the cumin seeds, mustard seeds, and dried red chili to the pot. Cook, stirring occasionally, until the seeds begin to sizzle and pop.2 tablespoons ghee, 1 teaspoon cumin seeds, ½ teaspoon mustard seeds, 1 dried red chili
- Next, add the hing (asafoetida), green chili, garlic, ginger, and onion. Saute for 3-4 minutes or until the onions turn translucent but before they begin browning.¼ teaspoon hing, 1 green chili, 2 garlic cloves, ½ inch piece of ginger, 1 yellow or sweet onion
- Add the tomato and the remaining dried spices (haldi, coriander powder, garam masala, cayenne powder, and salt). Stir to combine and statue for 2 minutes until the tomatoes soften and begin to get mushy.1 roma tomato, ½ teaspoon haldi, ½ teaspoon coriander powder, ½ teaspoon garam masala, ¼ teaspoon cayenne powder, 2 teaspoons salt
- Add the rinsed toor daal and 3 cups of water to the pot and mix well. Press the CANCEL button.1 cup toor dal, 3 cups water
- Place the lid on the instant pot, set the steam vent to “sealing”, and press the PRESSURE COOK button. Cook at high pressure for 10 minutes.
- Once the instant pot beeps, allow the steam to release naturally for 10 minutes before manually releasing the rest of the steam. Open the pot and stir the entire mixture. Add the kasuri methi, cilantro, and lemon juice. Taste for seasoning and add more salt if necessary.2 teaspoons kasuri methi, 2 tablespoon cilantro, 1 tablespoon lemon juice
- Serve over rice or with roti and enjoy!
