Instant Pot Masoor Dal Tomato Protein Pasta
Masoor dal and tomato masala sauce with red lentil penne, cooked in one Instant Pot. A vegan, iron-rich Indo-fusion dinner ready in about 25 minutes. Also called Dal & Tomato Masala Pasta.
Equipment
- 6-quart Instant Pot or electric pressure cooker
Ingredients
For the sauté base
- 1 1/2 tablespoons neutral oil avocado, sunflower, or peanut
- 1 teaspoon cumin seeds
- 4 cloves garlic large, finely chopped
- 1 inch fresh ginger finely chopped
- 1 medium yellow onion chopped
- 1 green chili optional; slit lengthwise, seeds removed for mild
- 1/2 cup masoor dal split red lentils, rinsed well
For pressure cooking
- 1 1/4 cups water divided
- 7 oz red lentil penne about 200 g
- 1 can crushed tomatoes 14 oz
- 2 tablespoons tomato paste
- 1/2 teaspoon Kashmiri red chili powder mild color
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder or to taste
- 1/2 teaspoon garam masala
- 3/4 teaspoon fine salt divided; up to 1 teaspoon total
- 1/2 teaspoon sugar
For the finish
- 1 1/2 teaspoons kasuri methi dried fenugreek leaves, crushed
- 1/4 cup full-fat canned coconut milk optional; up to 1/3 cup
- 2 tablespoons fresh cilantro chopped; up to 3 tablespoons
- 1 tablespoon fresh lemon juice or to taste
- 1/4 teaspoon garam masala for sprinkling
- lemon wedges for serving
Instructions
Sauté and layer
- Turn on Sauté (Normal). When Hot, add oil and cumin seeds. Sizzle 20 to 30 seconds until fragrant.
- Add garlic, ginger, onion, and green chili. Cook 3 to 4 minutes until onion softens.
- Add rinsed masoor dal. Stir 1 minute.
- Add 1/4 cup water and scrape the bottom until no browned bits remain. Turn off Sauté.
- Add remaining 1 cup water. Scatter red lentil penne evenly. Spoon crushed tomatoes and tomato paste over pasta. Sprinkle Kashmiri chili, turmeric, coriander powder, red chili powder, garam masala, 3/4 teaspoon salt, and sugar on top. Pat tomatoes gently with the back of a spoon. Do not stir.
Pressure cook and finish
- Close lid, valve to Sealing. Cook on High Pressure for 5 minutes. Natural release 5 minutes, then quick-release remaining steam.
- Open lid and stir well. Turn on Sauté (Normal).
- Stir in kasuri methi. Simmer 2 to 3 minutes until sauce coats the penne. Add optional coconut milk if using.
- Taste and add remaining salt and more chili if needed. Fold in most of the cilantro. Stir in lemon juice. Sprinkle garam masala. Serve hot with lemon wedges.
Notes
Dal and pasta timing: 5 minutes High Pressure plus 5 minutes natural release is tuned for rinsed masoor dal and red lentil penne. If your penne brand is very thin, try 4 minutes on the next batch.
Do not stir after layering tomatoes and pasta. Stir only after opening the lid to avoid mushy noodles and burn notices.
Rinse masoor dal until water runs mostly clear to reduce foaming under pressure.
Optional coconut milk adds gentle richness without dairy. Skip for a lighter, tangier bowl and rely on lemon at the finish.
Storage: refrigerate in an airtight container up to 3 days. Reheat on the stove with 2 to 4 tablespoons water, stirring gently, then finish with fresh lemon and cilantro.
Meal prep: chop onion, garlic, and ginger the night before. Rinse masoor dal and store drained in the fridge until cooking.
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