This recipe is quick, easy, and packed with wholesome ingredients. The multi cooker significantly reduces cooking time while still delivering deep, rich flavors. It’s naturally vegetarian, budget-friendly, and highly customizable. The creamy texture and warm spices make it both satisfying and comforting, and it pairs beautifully with rice or flatbread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
red lentils, rinsed onion, finely chopped garlic cloves, minced fresh ginger, grated canned diced tomatoes vegetable broth or water coconut milk olive oil or ghee curry powder or garam masala ground turmeric ground cumin salt black pepper optional: chili flakes or fresh chili fresh cilantro for garnish lemon juice for finishing
Directions
Set the multi cooker to sauté mode and heat the oil or ghee.
Add chopped onion and cook until softened.
Stir in garlic and ginger, cooking until fragrant.
Add curry powder (or garam masala), turmeric, and cumin, and cook for about 1 minute to release the spices’ aroma.
Add the rinsed red lentils, diced tomatoes, and vegetable broth or water. Stir well.
Close the lid and cook on high pressure for 8–10 minutes.
Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
Open the lid and stir in the coconut milk.
Adjust seasoning with salt, pepper, and optional chili flakes.
Finish with a squeeze of lemon juice and garnish with fresh cilantro before serving.
You can add vegetables like spinach, carrots, or sweet potatoes for extra nutrition. For a thicker dahl, reduce the liquid slightly; for a soupier consistency, add more broth. Swap coconut milk with yogurt for a tangier finish. You can also experiment with spices like mustard seeds or curry leaves for a more traditional flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a bit of water or broth if the dahl thickens. This dish freezes well for up to 2–3 months; thaw overnight in the refrigerator before reheating.
FAQs
Do I need to soak red lentils?
No, red lentils cook quickly and do not require soaking.
Can I make this without a multi cooker?
Yes, you can cook it on the stovetop; just simmer until the lentils are soft.
Is this recipe vegan?
Yes, as long as you use oil instead of ghee.
How spicy is this dish?
It’s mild by default, but you can adjust the heat with chili.
Can I use other lentils?
Yes, but cooking times will vary depending on the type.
What can I serve with dahl?
Rice, naan, or flatbread are great options.
Can I make it thicker?
Yes, reduce the liquid or let it simmer longer after cooking.
Why is my dahl too thick?
Red lentils absorb a lot of liquid; just add more broth or water.
Can I add protein?
Yes, chickpeas or tofu can be added for extra protein.
Can I double the recipe?
Yes, just ensure your multi cooker is large enough.
Conclusion
Multi Cooker Red Lentil Dahl is a quick, nourishing, and flavorful dish that’s perfect for any day of the week. With its creamy texture and warming spices, it’s a comforting meal that’s easy to prepare and endlessly adaptable to your taste.
Multi Cooker Red Lentil Dahl is a quick and nourishing dish made with tender red lentils simmered in aromatic spices. This easy multi cooker red lentil dahl recipe delivers a creamy, flavorful, and protein-rich meal perfect for busy weeknights.
Ingredients
1 cup red lentils, rinsed
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 can (400g) diced tomatoes
2 cups vegetable broth or water
1 cup coconut milk
2 tablespoons olive oil or ghee
1–2 teaspoons curry powder or garam masala
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt (or to taste)
½ teaspoon black pepper
Optional: chili flakes or fresh chili
Fresh cilantro for garnish
1–2 tablespoons lemon juice (for finishing)
Instructions
Set the multi cooker to sauté mode and heat the oil or ghee.
Add chopped onion and cook until softened.
Stir in garlic and ginger and cook until fragrant.
Add curry powder (or garam masala), turmeric, and cumin, and cook for about 1 minute.
Add rinsed red lentils, diced tomatoes, and vegetable broth or water. Stir well.
Close the lid and cook on high pressure for 8–10 minutes.
Allow natural pressure release for 10 minutes, then release remaining pressure carefully.
Open the lid and stir in coconut milk.
Adjust seasoning with salt, pepper, and optional chili flakes.
Finish with lemon juice and garnish with fresh cilantro before serving.
Notes
Red lentils cook quickly and do not require soaking.Adjust consistency by adding more broth for a thinner dahl or simmering longer for a thicker texture.Add vegetables like spinach, carrots, or sweet potatoes for extra nutrition.Use oil instead of ghee to keep the dish vegan.This dish thickens as it sits; add liquid when reheating if needed.
