Instant Pot Red Lentils with Broccoli | Masoor Dal Tadka with Broccoli

Are you looking for easy weeknight dinner recipes? My quick and nutritious red lentils with broccoli or the broccoli masoor dal tadka will be a perfect fit then! This customizable vegan broccoli dal can be made quickly in Instant Pot. Check out my detailed recipe with the video below.

We all prefer easy dinner recipes, especially after a long tiring day. This broccoli dal tadka is one such recipe. It has the combined goodness of lentils and broccoli along with the flavors of cumin seeds, ginger, and garlic.

I love to sneak in vegetables in my dal or the lentils. I have a few recipes like sobji dal (mixed vegetable lentils), yellow cucumber dal, tender jackfruit dal on my blog already. Now I am adding this broccoli dal to my recipe repertoire.

Broccoli Dal:

For vegetarians, broccoli is one of the best sources of Vitamin B. It’s a low-calorie food but rich vitamins, minerals, and also fiber. It falls under the cruciferous vegetable category. With all these benefits we want to include broccoli in everyday cooking. But, broccoli is a hit or miss vegetable. While some devour, some hate it.

If you love it, I would recommend steamed broccoli or cheesy baked broccoli. But if you are getting acquired to broccoli, then sneaking in dal would be the best bet. As we mash the dal and the broccoli, it gets mixed up with the dal and the added flavors of cumin seeds, ginger, and garlic, you won’t feel the raw taste of broccoli.

Red Lentils & Broccoli:

Are you wondering why I combined these two in specific? No big reason. Red lentils get cooked comparatively faster so during weeknights I prefer them. But you can use other lentils like yellow split lentils, yellow mung beans, green mung beans, green lentils, brown lentils, split pigeon peas as well. Just adjust the timing according to the lentils you are using. I would recommend 20 minutes of pressure cooking if you are using whole green mung beans or split pigeon peas.
Instead of broccoli, you can use veggies of your choice also. Carrot, cauliflower, squash will be an excellent addition to this dal.

If you notice, I am using 2 tbsp of cumin seeds for tempering. Trust me, folks, the cumin seeds add excellent flavor. I have tried this recipe with 1 tbsp, 1.5 tbsp of cumin seeds also. I would strongly recommend using atleast 1 tbsp of cumin seeds for this recipe.

How to make Broccoli Dal or Masoor Dal Tadka in Instant Pot?

The recipe is straightforward. We first temper and saute the garlic, ginger, chili, and onion. Then dump in the broccoli, lentils, and salt. Pressure cook them all together and mix and mash. I usually simmer it for sometime after pressure cooking. It helps the dal to thicken a bit.
Now, let me share how to make Red lentils with Broccoli in Instant Pot with stepwise pictures and the video. (PS: Check the pressure cooker version below the recipe notes. )

• Set the Instant Pot on saute mode and when the display shows “HOT” add 1 tbsp of coconut oil. When the oil is hot, add the cumin seeds and the asafoetida. Saute for 30 seconds or until the cumin seeds sizzle.

• Then add the chopped green chilies, garlic, and ginger.

• Saute for 30 to 45 seconds.

• Next, add the onion and cook until the onion turns soft. It usually takes about 4 to 5 minutes.

• At this stage, add the broccoli and give it a good mix. Then add the lentils, turmeric powder, and salt. Mix again.

• Add 3 cups of water and mix thoroughly. Make sure you scrape the bottom as well.

• Now press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position. Pressure cook for 15 minutes at high-pressure mode. When the cooking is complete, allow the pressure to release naturally.
• When the pressure is all released, open the Instant Pot. Set the Instant Pot in “Saute Mode” again. Add a handful of cilantro.

• Mix and mash the cooked lentils with the back of a ladle or using a potato masher.
• Then allow the lentils to simmer for 3 to 4 minutes and press the cancel button.
• Yummy broccoli masoor tadka or the curried lentils with broccoli is ready. Relish it as is or with rice or Indian flat-bread.

Recipe Notes-

• You can use yellow mung beans or whole green mung beans or split yellow lentils or split pigeon peas instead of red lentils. If you are using split pigeon peas or whole green mung beans, soak the lentils for 30 minutes and pressure cook for 20 minutes instead of 15 minutes.
• Adjust the green chilies and salt according to your preference.
• You can add ½ to 1 tsp of garam masala for additional flavor.
• Instead of broccoli, you can use other seasonal vegetables. Depending upon the vegetables, adjust the cooking time. If you are using sturdy vegetables, then you might need to increase the cooking time.
• I personally, like the flavor of coconut oil, but you can use oil of your choice. And if you are not strictly vegan, you can use ghee/clarified butter for tempering.
• Before serving, you can add about 2 tsps of lemon juice. 
• You can skip asafoetida to make it gluten-free or use gluten-free asafoetida.

Masoor Dal Tadka | Stove-Top Pressure Cooker Version:

Heat a pressure pan or pressure cooker and add the oil. When the oil is hot, add the cumin seeds and asafoetida and allow it to sizzle. Then add the chopped green chilies, ginger and garlic. Saute for 30 seconds. Next, add the onions and saute until the onion turns soft. Now add the broccoli, lentils, turmeric powder and salt. Mix well and then add the water. Mix again. Close the pressure cooker and cook this for three to four whistles/hisses. Let the pressure release naturally. Open the pressure cooker lid and mash the dal. Add cilantro and allow the dal the simmer over medium heat for 3 to four minutes.

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5 from 1 vote

Instant Pot Red Lentils with Broccoli | Masoor Dal Tadka with Broccoli

Nutritious and easy-to-make red lentils curry with broccoli sneaked in, made in Instant Pot. Here is the recipe for the vegan red lentils with broccoli or broccoli masoor dal tadka.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: rice accompaniment, roti accompaniments

Cuisine: Indian

Servings: 6

Calories: 106kcal

Author: Srividhya G

Equipment

• Instant Pot

Ingredients

• ▢ 1 tbsp coconut oil
• ▢ 2 tbsp cumin seeds
• ▢ ½ tsp asafoetida a generous pinch
• ▢ 2 green chilies finely chopped
• ▢ 1 tbsp garlic finely chopped
• ▢ 1 tbsp ginger finely chopped
• ▢ 1 cup red onion finely chopped
• ▢ 12 to 15 broccoli florets
• ▢ ½ cup red lentils rinsed and drained
• ▢ ½ tsp turmeric powder
• ▢ 1.5 tsp salt
• ▢ 3 cups of water
• ▢ ¼ cup of chopped cilantro (a handful should do)

Instructions

Prep-Work:

• Wash the lentils and drain the water. No need to soak the lentils.
• Cut the broccoli into small florets and wash them.

Steps:

• Set the Instant Pot on saute mode and when the display shows "HOT" add 1 tbsp of coconut oil.
• When the oil is hot, add the cumin seeds and the asafoetida. Saute for 30 seconds or until the cumin seeds sizzle.
• Then add the chopped green chilies, garlic, and ginger. Saute for 30 to 45 seconds.
• Next, add the onion and cook until the onion turns soft. It usually takes about 4 to 5 minutes.
• At this stage, add the broccoli and give it a good mix.
• Then add the lentils, turmeric powder, and salt. Mix again.
• Add 3 cups of water and mix thoroughly. Make sure you scrape the bottom as well.
• Now press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position.
• Pressure cook for 15 minutes at high-pressure mode. When the cooking is complete, allow the pressure to release naturally.
• When the pressure is all released, open the Instant Pot. Set the Instant Pot in "Saute Mode" again. Add a handful of cilantro.
• Mix and mash the cooked lentils with the back of a ladle or using a potato masher.
• Then allow the lentils to simmer for 3 to 4 minutes and press the cancel button.
• Yummy broccoli masoor tadka or the curried lentils with broccoli is ready. Relish it as is or with rice or Indian flat-bread.

Video

Notes

• You can use yellow mung beans or whole green mung beans or split yellow lentils or split pigeon peas instead of red lentils. If you are using split pigeon peas or whole green mung beans, soak the lentils for 30 minutes and pressure cook for 20 minutes instead of 15 minutes.
• Adjust the green chilies and salt according to your preference.
• You can add ½ to 1 tsp of garam masala for additional flavor.
• Instead of broccoli, you can use other seasonal vegetables. Depending upon the vegetables, adjust the cooking time. If you are using sturdy vegetables, then you might need to increase the cooking time.
• I personally, like the flavor of coconut oil, but you can use oil of your choice. And if you are not strictly vegan, you can use ghee/clarified butter for tempering.
• Before serving, you can add about 2 tsps of lemon juice.
• You can skip asafoetida to make it gluten-free or use gluten-free asafoetida.

Nutrition

Calories: 106kcal | Carbohydrates: 16g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Sodium: 651mg | Potassium: 287mg | Fiber: 6g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 3mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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Update Notes: This recipe was originally posted in 2014 but now updated with Instant Pot Version, new photos and video.