Instant Pot Dal Soup (and Tomato-Onion Cooking Masala Recipe)

Instant Pot Dal Soup is easily  made in the electric pressure cooker  for a delicious vegan split pea  soup with  curry spice.
Instant Pot Dal Soup

Instant Pot Dal Soup

By Sue Lau | Palatable Pastime

Instant Pot Dal Soup is my recipe of the day for the blogging event Veganuary!

I am not a vegan but I do like eating every type of food. So I will  surf from dinners serving meat to vegetarian dinners to vegan dinners and back again. It’s all good.

Todays recipe  is for toor dal soup  using the Instant Pot.  Toor dal  are also known as yellow split peas. In  some places  also called  toover dal. These cook  up nicely in  the pressure cooker.

I  have included two ways to cook them. The first adds spices as you go.  The other prepares a tomato-onion masala cooking blend that you add one  cup of the mix instead of measuring out spices and all that . You choose which one you like.

The tomato-onion masala is an extra cooking  step, but it makes extra so you can  freeze it in  zippie bags and have it ready to go. It has a superior flavor so that is  why you  would want to do this.

Instant Pot Dal Soup

Besides being  used in the dal, you can also use the masala to flavor curries.

The dal soup is good served as a first  course,  as it is probably too light to be  a full meal.  Unless you  supplement with things like roti or tandoori nan breads.

Or  perhaps you just feel  like eating light, as I sometimes  like  to do at lunch. A bowl of dal soup  and a samosa suit me fine.


Vegan Recipes for #Veganuary!

Instant Pot Dal Soup

Instant Pot Dal Soup

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Instant Pot Dal Soup

Instant Pot Dal Soup

Sue Lau
Prep Time 5 mins
Cook Time 30 mins
Natural release time 30 mins
Course Soup
Cuisine Indian
Servings 6


  • Instant Pot or Electric Pressure Cooker


  • 1 large onion minced
  • 2 tablespoons coconut oil
  • 3 cloves garlic minced
  • 1 teaspoon mustard seed
  • 2 teaspoons cumin seed
  • 1-1/2 cups toor dal
  • 6 cups water
  • pinch asafoetida
  • 1 teaspoon ground turmeric
  • 2 teaspoons salt
  • 1 tablespoon ground coriander
  • 1/2 teaspoon garam masala
  • 1 tablespoon grated ginger


  • Note: I occasionally make this with Tomato-Onion masala if I have some prepared- to do that, substitute one cup of the tom-onion masala in lieu of everything except the water and the toor dal. See the recipe for this below this recipe.
  • Saute the onion , garlic, nustard seed and cumin seed in the Instant Pot on the browning setting.
  • Add the remaining ingredients and stir.
  • Cover with lid and seal the vent.
  • Cook at 30 minutes at pressure on manual/high.
  • Allow steam to reduce without using the quick release so it doesn't clog the valve.
  • Open pot when steam has subsided (it won't open if there is still pressure).
  • Puree with a stick blender to make it as smooth as you like.


From the kitchen of
Keyword vegan recipes

Tomato-Onion Masala (for cooking)

My tomato-onion masala is a quick seasoning I sometimes use instead  of  spices and  onions, etc. You would basically make this in advance and keep portions in the freezer.

It is actually my preferred way to make this curry soup.

I have kept the recipe separate from the dal  so no one gets confused.  You can always make it with spices from scratch. It all depends if you had time to make the masala ahead.

Tomato-Onion Seasoning Masala

Sue Lau
Prep Time 10 mins
Cook Time 30 mins
Quick Release 7 mins
Course Condiments
Cuisine Indian
Servings 1 quart


  • Instant Pot or Electric Pressure Cooker


1 quart seasoning masala:

  • 1-1/2 pounds sliced onions
  • 2 tablespoons coconut oil or ghee
  • 15 ounce can crushed tomatoes
  • 1-1/2 cups water
  • 2 tablespoons grated ginger
  • 2 tablespoons minced garlic
  • 1 tablespoon mustard seed
  • 2 tablespoons fenugreek powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon ground cayenne pepper


  • Saute the onions, in the coconut oil or ghee until browned using the sear setting.
  • Add the canned tomatoes, water, ginger and garlic.
  • Place lid on cooker and set to seal.
  • Cook at pressure/high for 15 minutes.
  • Use the quick release.
  • Stir in the remaining spices and puree with a stick blender.
  • Package in one cup increments for the freezer.
  • Use one cup of the tomato-onion masala in the dal recipe instead of the listed spices.


From the kitchen of
Keyword Seasoning Masala


Instant Pot Dal Soup

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14 responses

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  7. This is right up our alley! I’ve made it a goal to use our pressure cooker more often this year. Can’t wait to try this soup.

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