4.8 from 210 votes
Whole Masoor Dal Recipe (Brown Lentils Curry)
Whole Masoor Dal Recipe prepares tender brown lentils cooked with cumin, ginger, garlic, tomato, and aromatic spices in ghee or oil. The dal is pressure cooked to soft perfection and finished with lime juice and fresh cilantro garnish. This curry offers a satisfying blend of earthy lentils and balanced Indian spices ideal for pairing with roti, naan, or rice.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
Calories:
237 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 237
% 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.