Have you ever had Instant Pot Dal Lasooni – Garlic Lentil Soup before? Because if you haven’t, well, you’re pretty much missing out on something awesome here.
If you love the sharp taste of garlic, then you have come to the right place. Garlicky goodness with dal in a one-pot meal is a perfect week-day meal.
I don’t know why, but I especially like dals. Probably because they are easy to make, protein packed, and filling. I have to say, I had so much fun making this dal. For me, cooking is all about convenience and making people happy.
And seriously this is delicious and a people-pleaser. But you cannot skimp on the garlic. Add lots of it!
How do we make Instant Pot Dal Lasooni – Garlic Lentil Soup?
In the original recipe the dal is pressure cooked with water, salt, garlic, Serrano peppers, and turmeric. The dal is then mashed with a spoon. The tempering ingredients (cumin seeds, mustard seeds, extra garlic, red chili powder) are sautéed separately in a pan in ghee or oil and then added to the pressure-cooked dal.
However, like I have stated before, I am trying to simplify my recipes and make them fast and quick. In this recipe in order to simplify the cooking process. I sautéed the tempering ingredients in the instant pot, then threw the dal and water in the pot and pressure cooked it altogether. This methodology makes the cooking process fast, easy, and convenient. This quick recipe tastes great! You must give it a try.
Select sauté on the instant pot. Add oil to the pot. Add mustard seeds, cumin seeds, whole dried red chili peppers, asafoetida, Serrano pepper, and garlic paste. The garlic doesn’t need to be browned. Add dal, water, turmeric powder, red chili powder, and salt. Stir well.
Close the lid and select manual for 15 minutes. Quick pressure release when done.
Do I need to soak the dal before cooking for Instant Pot Dal Lasooni – Garlic Lentil Soup?
The base for this lovely, garlic lentil soup is toor dal / arhar dal (pigeon pea lentil).
In some recipes, I do soak the dal for 15 to 20 minutes before cooking. However, off late I have just started throwing the dal in without soaking it and I just cook it longer. It works just fine.
Do I use fresh garlic or paste?
I use garlic paste for this recipe. I always have garlic paste in my refrigerator versus actual garlic cloves. You can use fresh garlic cloves if you have those handy. If you are using fresh garlic cloves, peel and crush them to match the tablespoon quantity stated in the recipe.
Other ingredients: mustard seeds (rai), cumin seeds (jeera), asafoetida, whole red dried chilli peppers , garlic paste (either freshly minced or packaged), salt, ground turmeric (haldi), red chilli powder (ground cayenne pepper), Serrano pepper, lemon juice (either freshly squeezed or bottled).
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Instant Pot Dal Lasooni – Garlic Lentil Soup
Ingredients
- 3 tbsp oil of choice
- 1/2 tsp mustard seeds
(rai)
- 1/2 tsp cumin seeds
(jeera)
- 2 whole dried red chili peppers
- 1/4 tsp asafoetida
(heeng)
- 1 serrano pepper (green chili pepper) (sliced into 2 halves lengthwise)
- 2 tbsp garlic (either freshly minced or paste)
- 1 cup split pigeon peas lentils (toor dal
) - 3.5 cups water
- 1/2 tsp red chilli powder
(cayenne pepper)
- 1/2 tsp ground turmeric
(haldi)
- 1.5 tsp salt
- 1 tbsp lemon juice (either freshly squeezed or bottled)
- 2 tbsp cilantro (fresh and finely chopped) (dhaniya ke patte)
Instructions
Prep
- Wash the lentils a few times and discard the water. Make sure there is no residual water.
- Wash and finely chop the cilantro and slit the Serrano pepper.
Cook
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- When the oil is hot add mustard seeds and cumin seeds.
- When the seeds splutter, add whole dried red chili peppers, asafoetida, Serrano pepper, and the garlic paste. Stir.
- Sauté for 30 seconds and add the dal, water, red chili powder, ground turmeric and salt. Stir. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
- Press cancel.
- Select manual and cook at high pressure for 15 minutes.
- Use quick pressure release to depressurize. Open the lid.
- Add the lemon juice and stir.
- Transfer to a serving bowl. Garnish with cilantro.
Serve
- Serve with steamed rice or roti.
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