Known as Indian brown lentils, Whole Masoor Dal is the perfect easy dinner for a weeknight. Ready in under 30 minutes, this lentil curry is comforting and creamy with mild spice but full of rich flavor.
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This Whole Masoor Dal recipe is so simple to assemble in the Instant Pot. Great for a family meal or easy entertaining, this brown lentil curry will become a staple vegetarian recipe in your routine. The creamy and tender lentils take on all of the warming flavors of Kashmiri chili powder, coriander, and turmeric.
Love easy Instant Pot meals? Try my Green Mung Dal, Kala Chana Curry, and Rajma Masala recipes.
Whole Masoor Dal uses whole lentils that still have the skin, which makes them brown or greenish in color. Split lentil masoor dal are red, orange, or pink lentils that have had the husk removed. One of the many lentils and beans used in Indian Cooking, I masoor dal is one of the few beans that does not need soaking and cooks relatively faster.
This lentil dal is high in protein, completely vegetarian, and also gluten-free. Garnish the dal with cilantro and serve over rice for a complete meal. It is fantastic, also served with roti and paratha, as well as beet raita for cooling and soothing flavors.
Ingredient Notes
- Ghee - known as liquid gold, this is clarified butter that is used as a main cooking fat in Indian cuisine. It's so easy to make homemade ghee.
- Cumin seeds - whole cumin seeds rather than ground cumin give a nutty, warming flavor that is slightly sweet.
- Yellow onion - a base aromatic vegetable for the dal.
- Plum tomato - adds a hint of sweet tomato flavor to the dal sauce.
- Ginger and garlic paste - aromatic ingredients that form the foundation of Indian cooking. Both ingredients add a kick of fresh flavor. Ginger paste and garlic paste are easy to make homemade.
- Whole masoor - also known as brown or green lentils. These lentils still have their husk, which qualifies them as being whole.
- Coriander & turmeric - warming spices that add both sweetness to the dal as well as an earthiness in flavor.
- Kashmiri red chili powder - adds a beautiful red color and chili flavor with some heat to the dal.
- Cilantro - a fresh herb that adds spicy and citrus flavors, perfect for brightening the warm, rich flavors of the lentils.
How to Make Whole Masoor Dal
- Set the Instant Pot to sauté 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, coriander powder, and salt. Mix well.
- Add the masoor and water and give a quick stir. Close the Instant Pot lid with the pressure release valve to seal and pressure cook for 10 minutes, followed by a 10-minute natural pressure release.
- Open the pot and stir in the jaggery. Add more water to bring the dal to the desired consistency.
- Cook on sauté mode until the dal comes to a gentle boil. Garnish with cilantro.
Serving
Serve the Dal with white rice or brown rice that can be made easily in the Instant Pot.
I also love to serve masoor dal with hot roti or paratha for the most delicious combination of flavors. Pair it with a beet raita for an earthy but cooling flavor.
How to Store
Store the Whole Masoor Dal in an airtight container in the refrigerator for up to five days. This is a great meal prep meal to make a few days in advance, as the flavors get richer as it sits.
You can freeze the red lentils as well in an airtight container for up to two months. Thaw the lentils at room temperature for a couple of hours or in the fridge overnight. Reheat the lentils on the stove in a pot over medium heat until fully warmed through.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Whole Masoor Dal
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.
Caitlyn says
Can I use brown lentils instead?
Archana Mundhe says
I have not tested this recipe using brown lentils. They will need extra soaking time and make sure to grind them finely when making the batter. Let me know how it goes.
Heather says
I have so many recipes for various types of dals, but hadn't tried any whole masoor dal recipes yet, so I was really excited for this.
We're all just puzzled how it turned out *so good.* Like, it wasn't just good, it was AMAZING. It's all the same ingredients we use in everything - I don't know if the proportions on it are just perfect, or what. (I can't even say it's the jaggery or the cilantro, because I tasted it at the end before adding those, and it was already delicious.) It's a bit a mysterious because it's just a humble dal.
I served it with palak paneer, turmeric rice and Indian street corn. One of the best meals we've had recently.
Archana Mundhe says
That makes me so happy to hear! Whole Masoor really does have a magic of its own. it’s amazing how the same familiar ingredients can taste so different when the proportions and cooking method come together just right. I’m thrilled you enjoyed it so much, and your pairing with palak paneer, turmeric rice, and Indian street corn sounds absolutely incredible.
Marissa says
I love a great instapot meal. Tender and delicious. My house smelled amazing. We added this to basmati rice and tandoori chicken. A complete meal.
Archana Mundhe says
You just described the most perfect Indian dinner and I am here for every single bite! Dal with basmati rice and tandoori chicken on the side is a combination that never ever fails. So happy it was a hit! Come back and try more recipes!