Go Back
+ servings
Lentil Dal in a plate

Whole Masoor Dal - Brown Lentil Curry (Stovetop + Instant Pot)

Print Recipe
A truly easy and wholesome Whole Masoor Dal (Brown Lentil Curry) recipe you can make with any variety of brown lentils. This is a dump-and-go recipe that includes stovetop and Instant Pot instructions. Healthy and flavorful with only 15 minutes of total hands-on time! Tested to perfection!
Cuisine Indian, Pakistani
Diet Vegan, Vegetarian
Keyword Instant Pot Whole Masoor Dal
Prep Time 5 minutes
Cook Time 30 minutes
Tadka 10 minutes
Total Time 45 minutes
Servings 4 servings
Calories 353

Equipment

  • Regular Pot or Instant Pot (for cooking Dal)
  • Small to Medium Skillet (for Tadka)

Ingredients

To Cook the Dal

  • 1 cup whole masoor dal (brown lentils) rinsed and drained - See Note 1
  • 5 cups water
  • 1 small tomato finely chopped (optional, but recommended)
  • 4-5 garlic cloves crushed or finely chopped - See Note 2
  • 1/2 tbsp crushed ginger
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4-1/2 tsp red chili powder or sub kashmiri red chili powder
  • 1/4 tsp turmeric powder
  • 1 1/2 tsp kosher salt

After Cooking

  • 1 small green chili pepper (such as Serrano or Thai chili) sliced widthwise or chopped
  • 1/4 tsp ground black pepper

For the Tarka (Tempering)

Garnish

  • 1/4 tsp garam masala
  • 1 tsp fresh lemon or lime juice or more to taste
  • 2 tbsp cilantro or mint leaves (or a blend of both) chopped

Instructions

To Cook the Dal - Stovetop

  • Stovetop: Soak the dal for at least one hour, up to overnight.
  • Drain the dal and add it to a medium pot along with the remaining ingredients listed under 'To Cook the Dal'. Stir to combine. Bring to a boil over medium-high heat, then reduce the heat to a simmer (medium-low). Use a slotted spoon to remove any white scum that rises to the top. Cover with the lid ajar. Cook, stirring occasionally, for 50 minutes, until the dal has no bite to it and can easily be mashed. - See Note 3)
  • Reduce the heat to low so that it gently simmers. Use a wooden spoon to mash the dal along the edges to enhance the creamy texture. Add the green chili pepper and ground black pepper listed under ‘After Cooking’. Stir and allow to gently simmer while you proceed to the Tarka. (It's natural to stir occasionally, but don't worry, it won't stick to the bottom. - See Note 4)

To Cook the Dal - Instant Pot

  • Instant Pot: Add all the ingredients listed under ‘To Cook the Dal’ to the Instant Pot and stir to combine. Secure the lid and set valve to Sealing. Select the Manual/Pressure Cook setting and set time to 20 minutes (18 if pre-soaked) on High Pressure. Once dal is cooked, allow pressure to release for 5 minutes, then manually release any remaining pressure.
  • Uncover the lid and select the Sauté setting on the Instant Pot and set to Less. Use a wooden spoon to mash the dal along the edges to enhance the creamy texture. Add the green chili pepper and ground black pepper listed under ‘After Cooking’. Stir and allow to simmer while you prepare the Tarka. (It's natural to stir occasionally, but don't worry, it won't stick to the bottom. - See Note 4)

Tarka (Tempering)

  • In a medium skillet, heat oil and ghee over medium heat. Once hot, add the cumin seeds and onions. Sauté, stirring often, until they turn deeply brown (~8-11 minutes, depending on the amount of onions).
  • Pour the tarka over the simmering dal. If the dal is too thin, simmer for an additional 2-3 minutes, or until you reach your ideal consistency. Continue to mash the dal against the edges to enhance texture.
  • Turn off the heat (or select Cancel to turn off the Instant Pot). Taste and adjust salt, if needed. Add the garam masala, lemon juice, and cilantro and give it a stir. Serve hot with basmati rice and Kachumber Salad (or any chopped crunchy vegetables).

Notes

Note 1: Any variety of brown lentils works for this recipe. If making on the stovetop, it's best to soak this dal for at least one hour, up to overnight. For Instant Pot, if you pre-soak the dal for one hour, pressure cook for 18 minutes or less (depending on how long you soaked it).
Note 2: In the original IP recipe, I left the garlic cloves whole because they mash easily with a wooden spoon. Bonus: Mashing them allows you mash the dal along with them, ensuring a creamier texture. I tried leaving them whole in the stovetop method, but it took extra effort to break them down with my wooden spoon (still works, just not as easily). To avoid that, I've asked for finely chopped garlic. You can still leave them whole if you're making the IP version, just be sure to crush after.
Note 3: The age of lentils will determine cook times. Older dried whole lentils can take up to 1 hour, while very new can take 40 minutes. Treat cooking lentils is like cooking pasta. Just cook until they can easily be mashed, adding water if needed.
Note 4: The dal should still be soupy at this point, with plenty of liquid above it. If it's getting too thick, thin it out with 1/4-1/2 cup of (preferably boiling) water. Adjust salt accordingly.
Note on Cook time: Cook time is for Instant Pot, and includes time to build up pressure.

Nutrition

Calories: 353kcal | Carbohydrates: 34g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 782mg | Potassium: 535mg | Fiber: 16g | Sugar: 3g | Vitamin A: 77IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 4mg