Whole Masoor Dal Recipe (Brown Lentils Curry)
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
237 kcal
-
Course
Main Course
-
Cuisine
Indian
Whole Masoor Dal Recipe (Brown Lentils Curry)
Description
This dal begins by tempering cumin seeds in hot ghee or oil, followed by sautéing diced onions, green chili, minced garlic, and grated ginger until the onions turn golden brown. Chopped tomatoes and spice powders — turmeric, coriander, red chili, and garam masala — are added next to build layered flavor. Rinsed whole brown lentils are incorporated with water, then cooked under pressure in an Instant Pot or stovetop pressure cooker until tender.
After cooking, lime juice is stirred in to add brightness and freshness, and the dal is garnished with chopped cilantro. This gives a balance between earthy lentils, spicy warmth, and a citrus finish typical in Indian lentil dishes. Cooking times and pressure settings ensure thoroughly cooked lentils while maintaining a curry-like consistency.
This dal serves well alongside Indian breads like roti or naan, or simply with steamed rice for a wholesome vegetarian meal.
For milder flavor, omit or reduce the green chili and chili powder. The recipe is designed for a 6-quart Instant Pot but instructions are provided for stovetop cooking as well.
Ingredients
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 1 green chili pepper optional
- 1 cup onion diced
- 1/2 tablespoon garlic minced
- 1/2 tablespoon ginger grated
- 1 cup tomato chopped
- 1 cup brown lentil rinsed, Whole Masoor Dal
- 2 1/2 cups water
- 1 tablespoon lime juice
- cilantro to garnish
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon red chili powder adjust to taste, I used mild Kashmiri red chili powder, Mirchi powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt adjust to taste
Instructions
- Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
- When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
- Add tomato and spices. Stir and sauté for another 2 minutes.
- Add the lentils, water and stir well. Press cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 12 mins. After the instant pot beeps, let the pressure release naturally.
- Open the pot. Add the lime juice and stir the dal.
- Garnish with cilantro. Serve dal with roti, naan or rice.
For stovetop pressure cooker
- Follow the same steps as above. Cook for 3-4 whistles (about 12 minutes) and let the pressure release naturally.
For stovetop in a pan
- Follow the same steps until adding the lentis, and water. Add 1/2 cup more water. Cook on stovetop partly covered for 30-35 minutes until the lentils are cooked and soft. You might have to add more water as it evaporates in the pan.
Notes
- To reduce spiciness, omit the green chili and lower red chili powder amount as desired.
- Common green chilies to use include Thai, Bird's Eye, or Serrano peppers; adjust according to your heat tolerance.
- This recipe was developed for a 6-quart Instant Pot DUO60 multi-use pressure cooker.
- For stovetop cooking, adjust water quantity and pressure settings as noted in recipe instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 640mg | 27% |
| Potassium | 614mg | 13% |
| Fiber | 16g | 64% |
| Sugar | 4g | 8% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 49mg | 5% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
