This comforting and flavoursome multi cooker red lentil dahl is ready in less than 30 minutes.
I love this Multi Cooker Red Lentil Dahl for so many reasons. First of all it tastes amazing. The selection of spices work so well together to create a bold curry flavour. Secondly, it's such a cheap meal to make! This whole dinner cost less than $10. Finally, it's ready in less than 30 minutes in the multi cooker. You can't go wrong!
This is a great to meal to make if you haven't meal planned. Most of these ingredients are pantry staples so this dinner can be easily whipped up with little effort. It's a good way to turn over pantry stock too. I know lentils sometimes spend months or even years in the pantry - use them up!
How to make multi cooker red lentil dhal:
To begin, turn the multi cooker to sauté mode and add the oil. Sauté the onion for 5 minutes until starting to turn golden, then add the ginger and chilli. Next add all of the spices and seasonings, allowing them to cook for 1 minute, stirring constantly. Then, add the tomatoes, coconut cream and water and give it a good stir. Pour in the red lentils and stir again.
Put the lid on the multi cooker and set it to Manual (Pressure cook) for 10 minutes. When that time is up, allow the pressure to release naturally. Remove the lid and give it a really good stir. Serve with steamed rice, roti, mango chutney and natural yoghurt.
If you love your multi cooker as much as me, be sure to check out my other speedy meals like Multi Cooker Mexican Chicken and Rice and Multi Cooker Beef Ragu
COMMON QUESTIONS ABOUT Multi cooker red lentil dahl:
Can I make this on the stove top? Sure thing. Simply complete the first 4 steps of the recipe in a large pot over a medium to low heat. When all the ingredients have been added, turn the heat up and bring the pot to the boil. Then reduce the heat down to a simmer for 30-40 minutes. Stir occasionally to prevent the dhal from sticking to the bottom and cook until the lentils are soft.
Will this keep well in the freezer? Yes. Freeze in an airtight container for up to three months. Defrost overnight and reheat in the microwave or in a pot on the stove top.
Which brand of Multi Cooker do I use? I use a Russell Hobbs Express Chef Digital Multi Cooker which I was gifted and I really love it. So many different functions I haven't even tried yet. I have mainly been using the pressure cooking manual mode.
What are the other names for a Multi Cooker? In the USA they are called Instant Pots. In New Zealand and Australia they can be called Magic pot, Digital Pressure cooker, All in one cooker & Crockpot express.
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*Disclaimer*
If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.
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Multi cooker red lentil dahl
A delicious dahl packed with spice and ready in less than 30 minutes.
Ingredients
- 1 Tbsp olive oil
- 1 large onion, diced
- 2 Tbsp crushed ginger
- 1 tsp crushed red chilli
- 2 tsp garam masala
- 1 Tbsp garlic powder
- 2 tsp turmeric
- ½ tsp cinnamon
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp honey
- 1 can crushed tomatoes (400g)
- 1 can coconut cream (400ml)
- 3 cups water
- 375g dried red lentils
Instructions
- Set the multi cooker to sauté and add the oil.
- Sauté the onion for 5 minutes until starting to turn golden, then add the ginger and chilli. Stir together.
- Add all of the spices and seasonings. Allow them to cook for 1 minute, stirring constantly.
- Next add the tomatoes, coconut cream and water and give it a good stir. Pour in the red lentils and stir again.
- Put the lid on the multi cooker and set it to Manual (Pressure cook) for 10 minutes.
- Allow the pressure to release naturally. Remove the lid and give it a really good stir then serve.
- Serve with steamed rice, roti, mango chutney and natural yoghurt.
Notes
- Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
- Stovetop instructions: Simply complete the first 4 steps in a large pot over a medium to low heat on the stove top. When all the ingredients have been added, turn the heat up and bring the pot to the boil. Then reduce the heat down to a simmer for 30-40 minutes. Stir occasionally to prevent the dhal from sticking to the bottom and cook until the lentils are soft.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 1299mgCarbohydrates: 27gFiber: 7gSugar: 7gProtein: 13g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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Bri says
Hey, just wondering if you can use a 200g tin of brown lentils instead? I've never cooked or eaten lentils before and happen to have a tin in the cupboard. Thanks!
VJ cooks says
Hi Bri, this dahl recipe is only suitable for dried lentils sorry. The process involves cooking them slowly and taking on the flavours of the sauce as they cook.
Toz says
Absolutely brilliant recipe. Followed all except the chilli which I subbed with a quarter teaspoon of ground dried chilli as that’s all I had. Thank you for sharing!
VJ cooks says
That's great to know! Thank you for your feedback, Toz.
Carla Watts says
Why does my Dahl turn to mush? Similar to mashed potato texture. I followed instructions and left pressure cooker in sealing position and allowed for natural release (which took 25 minutes). Is this right?
VJ cooks says
Ah sorry to hear that. Every multi cooker is different, I think mine has a natural release time of 20 minutes. The type of lentils you use can also impact the overall texture. I would suggest reducing the initial cook time from 10 minutes to 7 and see if that makes a difference.
Danielle says
Hey there I noticed in your recipe list it says coconut cream and in your instructions it says coconut milk. Will either work fine?
VJ cooks says
Hi Danielle, thanks for that, I've amended the instructions to say coconut cream. Having said that, coconut milk will also work, it will just be a little less creamy. I often substitute the two in recipes depending on what I have in the pantry 🙂
Kathryn says
Hi
I love using your recipes with my food technology students - Years 7-13. I point to your website as a place for quality recipes that always work out - not so much other american based recipe sites. Am making this dahl today for our staff as a winter soup treat. Thanks
Kellie says
Hey , just wondering if I could cook this in a slow cooker?
VJ cooks says
Yes you could. I would still sautee the onion with the spices in a frying pan. Then transfer to the slow cooker with the remainder of the ingredients. Cook on Low for 5-6 hours or High for 2-3 hours. Give it a stir near the end — red lentils break down quickly and become very creamy. If it thickens too much, add a splash of boiling water.