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Whole Masoor Dal
This warm whole masoor dal, or brown lentil curry, is easy to make in just 30 minutes in the Instant Pot. Plus is vegetarian and gluten-free.
Servings: 4 Servings
Calories: 265kcal
Equipment
Recipe Video
Ingredients
- 2 tablespoons ghee or neutral oil
- ½ teaspoon whole cumin seeds
- 1 small yellow onion finely diced
- 1 plum tomato finely diced
- 1 ½ teaspoons ginger paste
- 1 ½ teaspoons garlic paste
- 1 cup whole Masoor dal rinsed and drained
- 3 to 4 cups water
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon ground turmeric
- 2 teaspoons kosher salt
- 1 tablespoon grated jaggery optional
- ¼ cup cilantro chopped to garnish
Instructions
- Set the Instant Pot to saute mode and heat ghee or oil. Add cumin seeds and cook until they start to sizzle about 30 seconds.
- Add onion, tomato, ginger and garlic and saute for 2 to 3 minutes or until the tomatoes start to soften. You can use a non-locking lid to cover the pot to speed up cooking.
- Add turmeric, red chili powder, ground coriander, salt and mix well.
- Add the masoor and pour in 3 cups of water and give a quick stir.
- Close the Instant Pot lid with the pressure release valve to sealing and pressure cook for 10 minutes followed by 10 minute natural pressure release.
- Open the pot and stir in the jaggery. Add more water to bring the dal to the desired consistency. Note that the Dal will continue to thicken quite a bit as it cools down. Adjust salt if needed.
- Cook on saute mode until the dal comes to a gentle boil.
- Garnish with cilantro and serve hot with steamed Basmati Rice or brown rice for a delicious gluten-free and vegan meal. OR serve with Roti or Paratha and Beet Raita.
How to Make Masoor Dal in a Stovetop Pressure Cooker
- Follow all the steps. Pressure cook for 3 whistles on medium heat. Allow to pressure to release fully before opening the pressure cooker.
How to Make Masoor Dal in Stovetop Pan
- Use a heavy-bottomed casserole or a Dutch oven for this recipe. Follow steps 1 to 4 above. Cooke covered on medium heat for 20 to 25 minutes or until the Masoor is cooked soft.
- Open the lid and stir in the jaggery. Add more water to bring the dal to the desired consistency. Adjust salt if needed. Cook uncovered on medium heat until the dal comes to a gentle boil. Turn the heat off and garnish with cilantro
Notes
- Be sure to toast the spices – toasting spices in the ghee for a few seconds enhances their flavor and really helps to develop rich flavors in the recipe.
- Soak the whole masoor – you can soak the whole masoor overnight in water or for 3 to 4 hours to cut down on cook time. If you soak, drain the water and discard. Pressure cook the recipe for 6 minutes total.
- Don’t add too much extra water – the lentils may look too thin when you first finish cooking it, but it will also thicken as it cools.
- If you don’t have Kashmiri chili powder, use a combination of smoked or sweet paprika with a pinch of cayenne.
- Make it spicy – to make a spicier curry, add 1 to 2 chopped green chilies in addition to the ginger and garlic.
- Make it vegan – use a neutral oil instead of ghee for cooking the recipe.
Nutrition
Serving: 4g | Calories: 265kcal | Carbohydrates: 35g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1186mg | Potassium: 552mg | Fiber: 15g | Sugar: 5g | Vitamin A: 369IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 4mg
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