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Instant Pot Dill Lentils (Suva Dal)

instant pot dill dal (dill leaves and lentils)

Instant Pot Dill Lentils (Suva Dal)

This is the perfect summer-time dal! Fresh dill leaves add a tangy, refreshing flavor to this lentil soup. For a twist on this recipe, try using fresh fenugreek (methi) leaves if you can find them at your local Indian grocery store.
5 from 6 reviews
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Cuisine Indian


  • ½ cup split red lentils masoor dal, soaked for 1-2 hours
  • ½ cup split pigeon peas toor dal, soaked for 1-2 hours
  • 2 tablespoons oil of choice
  • ½ teaspoon cumin seeds
  • ½ teaspoon black mustard seeds
  • 1 onion diced
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 to matoes diced



  • 2 ½ cups water
  • ¼ cup chopped fresh dill adjust to taste


  • Soak the lentils in cold water for 1-2 hours. Drain, rinse and set aside.
  • Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and mustard seeds to the pot. Once the cumin seeds brown and the mustard seeds begin to pop, add the onion. Stir-fry for 4-5 minutes or until the onions begin to soften.
  • Add the garlic and ginger and stir-fry for 30 seconds.
  • Add the tomatoes and spices. Stir-fry for 4-5 minutes, or until the tomatoes soften.
  • Add the lentils and water and give everything a good mix.
  • Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
  • Naturally release pressure.
  • Stir in the dill leaves and serve.
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