Pressure Cooker Golden Lentil Daal
- 2 tablespoons neutral cooking oil
- 1 red jalapeño, seeded and minced
- 4 cloves garlic, minced
- 1 (1 inch) piece fresh ginger, peeled and grated
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 3 cups water
- 1½ cups red lentils
- 1 Roma (plum) tomato, diced
- ¼ cup lemon juice
- ¾ teaspoon salt, or more to taste
Toppings: cilantro leaves, yogurt, jalapeño slices, cilantro leaves
For best results, we recommend using:
- Warm oil in the pot of a pressure cooker set to Sauté on Normal.
- Cook and stir jalapeño pepper, garlic, ginger, cumin, coriander, turmeric, and cayenne pepper in hot oil until seeds are fragrant and start popping; 2 to 3 minutes.
- Stir water, lentils, and tomato into pot.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High pressure. Let pressure release naturally for at least 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Vigorously stir lemon juice vigorously with lentils to create a creamier consistency; season with salt.
- Ladle lentils into bowls and garnish with yogurt, jalapeño slices, and cilantro.
Neutral oils, such as canola and grapeseed, are excellent options for this dish. Coconut oil, although not as neutral, is also great option and is all the rage lately for good reason! Coconut oil increases the healthy (HDL) cholesterol in your body, but it also helps to convert the LDL or “bad” cholesterol into good cholesterol!
What others are saying
tom strand says:
this recipe is SO delicious! i added some cauliflower - thanks for a great recipe.
Jordan Clark says:
Lots of flavor! I also added garam masala (my new fave ingredient). The pressure cooker is perfect for making lentils and other grain legumes. That's the only way I cook it now.
Randall Hauk says:
Having an arsenal of dal recipes gives me cover for my trips to the Indian grocery on the other side of town so I can randomly try some of the interesting items they have while getting some bulk lentils beyond those boring brown ones I can find in any supermarket. This has become one of my favorites. It is just nicely seasoned and super-easy to make. I use Fresno chile as I don't technically know I've ever seen a "red jalapeno," which is fine because Fresnos are among my favorite chiles.
Greg Jones says:
I've always bought the canned golden lentil soup, but I'm so glad to have found this recipe! This is a healthy soup made with flavorful, fragrant spices, and way better than store bought. The only thing I did different was add a little fresh squeezed lemon juice. Definitely going to make this again this winter.
Jake Findlay says:
I couldn't find a red jalapeno so subbed green and it may have changed the flavor a little. Loved the full flavor of the fresh ginger and lemon combo. I topped this on jasmine rice.
Jessica Scott says:
I enjoyed making this classic Indian dish! It's so easy to make, which is perfect for when I'm craving healthy comfort food. You can probably also substitute with green or brown lentils. Another plus is that it reheats nicely the next day!