Instant Pot Lentil Curry

Easy to make creamy Instant pot lentil curry that tastes ridiculously delicious. This Vegetarian and Vegan lentil curry is everything! Easy, delicious, healthy, gluten-free and flavourful… All at the same time!

Not just that it takes approximately 30 minutes in Instant pot or pressure cooker. Convinced? Let me show you the recipe of how to make this simple lentil curry for dinner.

First of all, let’s talk about lentils. I used dried brown lentils for the curry because In India we believe in making our curries mostly from scratch. Making these lentils from scratch is easier, cost-effective and healthy (no added sodium) and in case you pick organic, it’s better.

All you need to do is soak the whole lentils beforehand. In case you are using skinned or split lentils you don’t even need to soak them. Coming back to lentils you can use green gram (whole moong) or Turkish gram for the same recipe.

The lentil curry is spicy, don’t worry I will tell you how to tone them down in case your tolerance to spices/heat is lesser. You do not need hours of prep, just a few minutes to prep this dinner beauty and most of the time given in cooking is hands-off.

It’s easy to cook because all you need is a few easily available ingredients, easily available spices, a few minutes and one pot.

You can make potato lentil curry in Instant pot or regular pressure cooker. And it can either be brown lentil curry, green lentil curry or Turkish gram curry. You see Now how accommodating and forgiving this recipe is. Seriously this is the only lentil curry recipe you will ever need.

Serve these brown lentils with Rice or Naan for a comforting and satisfying weeknight dinner that is nutritious as well. We love our Dal chawal (lentil and rice). So this makes cosy meal that sticks to your ribs to make you feel warm and comforting. It instantly perks you up.

How To Make Best Lentil Curry

Ingredients and substitutions

Whole Brown lentils – You can make the same curry with green gram, or Turkish gram both taste good.
Potatoes – can be substituted for sweet potatoes, carrots or Yam to make it healthier.
Ghee – can be substituted for coconut oil to make it vegan.
Onion
Tomatoes
Curry leaves optional
Ginger – you can also add garlic if you like the flavour.
Spices – Coriander powder, garam masala, cumin powder, turmeric powder, red chilli powder.

all of these are easily available in any Indian grocery store or online.

Brown Lentil Curry in Instant Pot

First you need to wash dal and soak it for minimum one hour. The next step is cooking the aromatics for the curry on the saute mode in instant pot. [Photos 1,2,3,4,5,6]

After cooking the aromatics and preparing the tadka, and cooking onion and tomatoes I add potatoes or any other vegetables I am using. [Photos 1,2,3,4,5,6]

Final step is addition of soaked lentils and and pressure cooking it on low for 20 minutes. [Photos 1,2,3,4,5]

After keeping it on natural release for 5 minutes, I force release the pressure by moving valve to venting position and lentil curry is done. [Photo6]

For more clarity on texture and exact recipe looks at various stages I strongly recommend watching video below.

Lentil Curry Video Recipe

RECIPE NOTES and TIPS

• Normally in Indian Lentil curries, coconut milk is not added, so I did not use it. We use coconut milk in certain curries but usually not in lentils. Adding coconut milk in lentils I think is done in American recipe to tone down the spice level.
• In case, you are not up to spicy hot curry you can go ahead and add coconut milk. But I do not add that.
• Certain recipes tell you to add creaminess you need to add coconut milk or cream actually you don’t. I am telling you because it’s a staple Indian dish on the dinner table, and I cook curry pretty much every day.
• Lentil when pressured cooked for the right time automatically become creamy. If you want lentils al dente, reduce the cooking time.
• There is no such thing as curry powder in India. We have different spice powders but none by the name of curry powder that we use in Indian curry recipes. If you like the taste go ahead and use it.

Why I love to Cook Lentil Curry in Instant Pot

When I say it is simple and easy I am not exaggerating. Active hands on cooking time is only 5-7 minutes when you are cooking onion and tomatoes with aromatics.

It’s one pot. Usually when you cook Indian Dal/lentils you have to make it in two parts. One cooking lentils and then add aromatics in the form of tadka or tempering. Here It is done one pot. Less cleanup 🙂

If you do not have instant pot and want to make it in Authentic Indian way. You can try this recipe of Whole Masoor Dal/Brown lentil curry.

Can you Freeze and Reheat Lentil Curry?

Yes to both. You can make a big batch of this Instant pot lentil curry and freeze for 2-3 months. Store in the fridge for up to 4-5 days in an airtight container. It reheats beautifully in the microwave.

A days-old lentil curry always tastes more delicious than fresh. In the case of leftovers store in the fridge and next day enjoy it with your favourite bread.

When you store it in the fridge it thickens as it cools down. You can add a couple of tablespoons of water or milk as per your preference and gently reheat in microwave or stovetop.

I have been using the instant pot from 2 years now. In case you are still sceptical about cooking curry in Instant pot watch this video. The instant pot is great to cook most Indian recipes.

You can read Is Instant Pot Good for Indian Cooking  or 10 mistakes to avoid while cooking in Instant pot.

More Such Recipes

• Instant Pot Brown Chickpeas Curry

• Instant Pot Coconut Rice

• Instant pot Veg pulao

More Dal Recipes

• Instant Pot Dal Makhani Restaurant Style
• Green Moong Dal
• Sindhi Dal Pakwan
• Dal Palak Recipe
• Instant Pot Dal Makhani
• Khatti Dal

Check out all that I use for this recipe on my Instant Pot Essentials page

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