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garlic dill lentils
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4.57 from 23 votes

Garlic Dill Lentils

A delicious lentil dish cooked with fresh dill, garlic and green chillies.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Side Dish, Soup
Cuisine: Indian
Servings: 3
Calories: 211kcal


  • 1 tablespoon ghee or oil
  • ½ teaspoon mustard seeds
  • teaspoon hing {asafetida} optional
  • ½ teaspoon turmeric
  • 2 green chillies sliced into half, 1 jalapeño sliced
  • 10 curry leaves
  • 10 garlic cloves minced
  • ½ cup split red lentils/masoor daal or mung daal rinsed and drained
  • 2 cups chopped dill leaves
  • 1 teaspoon salt
  • 3 cups water
  • 2 tablespoons gram flour (besan) mixed in ¼ cup of water


  • Turn Instant Pot to Saute(more) mode. Once the hot sign displays add ghee or oil. Add mustard seeds and allow them to splutter. Add hing, turmeric, green chilies, garlic and curry leaves. Mix well and cook for a minute. Take out most of this tempering in a bowl and reserve.
  • Add lentils and chopped dill to the Instant Pot. Mix well. Add salt and water. Mix again deglazing the pot to make sure the lentils are not sticking to the pot.
  • Close Instant Pot with pressure valve to sealing. Pressure cook(hi) for 4 minutes. Allow 5 minutes of natural pressure release and then carefully quick release the remaining pressure.
  • Open Instant Pot and mix with an immersion blender or mash the lentils with the back of a spatula. 
  • Set Instant Pot to saute mode. Stir in gram flour mixed in water and half of the reserved tempering. Mix well and bring to a gentle boil.
  • Take out the lentils in a serving bowl. Serve hot topped with remaining tempering and steamed rice or parathas. 



Calories: 211kcal | Carbohydrates: 29g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 901mg | Potassium: 600mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2545IU | Vitamin C: 101.3mg | Calcium: 114mg | Iron: 4.9mg
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