How to Cook Lentils (Dals/Pulses) in a Pressure Cooker

Archana Doshi
27496 ratings.

Cooking Lentils (Dals/Pulses) in a Pressure Cooker is one of the basics of every kitchen, especially Indian kitchens. Using a pressure cooker makes the process quick and efficient. This recipe shows you how to cook lentils like toor dal, moong dal, masoor dal and the like which can be used to make Dals, Sambars and various other lentil curries like

  1. Masoor Gassi,
  2. Black Eyed Peas Stew,
  3. Horsegram And Coconut Curry.

Prep in

0 M

Cooks in

30 M

Total in

30 M


4 Servings


  • 1 cup Yellow Moong Dal (Split) , or any other dal
  • 2 cups Water , or as needed

How to make How to Cook Lentils (Dals/Pulses) in a Pressure Cooker

  1. To begin cooking lentils in the pressure cooker, first thoroughly wash the lentils under running water.

  2. Drain the lentils completely and add the washed lentils into the pressure cooker. Next add enough water so there is at least 2 inches of water above the lentils. Place the lid on the pressure cooker, place the weight on it and cook until you hear 2 whistles.

  3. After 2 whistles, turn the heat to low and simmer for 3 to 4 minutes and then turn off the heat.

  4. Once this is done,  wait for the pressure to release completely before opening the cooker. Remember, the cooking process continues in the pressure cooker even when the heat is turned off and for as long as the pressure is retained in the cooker. This process may take up to 10 minutes.

  5. You will know that the pressure is released completely when you raise the weight gently and there is no whistling sound or pressure releasing vigorously. If you are able to lift and remove the whistle with ease, you know it is time to open the cooker.

  6. Once you open the cooker, gently press the lentils with the back of a spoon or between your fingers to check if they're cooked through. They should be soft and disintegrate easily. The lentils are now ready for use them as desired.

  7. You can which can use this method to cook lentils and pulses when making Dals, Sambars and various other lentil curries like Masoor Gassi, Black Eyed Peas Stew, Horsegram And Coconut Curry.