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Instant Pot Dal Soup

Sue Lau
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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 palatablepastime.com
Keyword vegan recipes
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