Simple Masoor Dal Recipe

Introduction

Simple Masoor Dal is a comforting and flavorful red lentil dish that’s easy to prepare. This recipe combines tender lentils with aromatic spices and a savory tadka, making it perfect for a wholesome meal any day of the week.

Ingredients

• 1 cup red lentil dhuli masoor dal, dry
• ½ inch ginger, grated
• 1 medium tomato, chopped
• ½ teaspoon turmeric
• 1 teaspoon salt, divided (adjust to taste)
• 3 & ½ cups water, divided
• 1 & ½ tablespoons ghee or oil
• ¾ teaspoon cumin seeds
• 3-4 large garlic cloves, chopped
• 2 whole dried red chilies, broken
• 1 medium red onion, chopped
• 5-6 curry leaves
• ½ teaspoon Kashmiri red chili powder
• 1 tablespoon cilantro, chopped (or more to taste)

Instructions

1. Step 1: In the Instant Pot steel pot, combine 1 cup dry dhuli masoor dal, grated ½ inch ginger, chopped tomato, ½ teaspoon turmeric, ½ teaspoon salt, and 3 cups water.
2. Step 2: Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes. Allow the pressure to release naturally until the dal is soft.
3. Step 3: While the dal cooks, heat 1 & ½ tablespoons ghee in a wide pan over medium heat. Add cumin seeds and let them sizzle.
4. Step 4: Add chopped garlic and broken dried red chilies. Sauté for 1 minute until garlic starts to change color.
5. Step 5: Stir in chopped onions, remaining ½ teaspoon salt, and curry leaves. Cook, stirring often, until onions caramelize and turn light golden brown, about 3 minutes.
6. Step 6: Sprinkle in ½ teaspoon Kashmiri red chili powder and cook for 30 seconds. Then add the pressure-cooked dal and mix well.
7. Step 7: Add an additional ½ cup water to adjust the consistency if needed. Let the dal simmer on low-medium heat for 3 to 4 minutes.
8. Step 8: Stir in chopped cilantro just before serving. Serve hot with plain rice or rotis.

Tips & Variations

• Use oil instead of ghee for a lighter version, or add a pinch of asafoetida (hing) to the tadka for extra aroma.
• Adjust chili powder according to your spice preference for a milder or hotter dal.
• For a creamier texture, mash a portion of the cooked dal before adding the tadka.

Storage

Store leftover dal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the dal has thickened. This dal does not freeze well as it may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular red lentils instead of dhuli masoor dal?

Yes, regular red lentils can be used but may require slightly less cooking time since they cook quickly. Adjust pressure cooking time accordingly.

Is it necessary to pressure cook the dal?

Pressure cooking speeds up the process and softens the lentils well, but you can also simmer the dal on the stove for about 25-30 minutes until tender.

Simple Masoor Dal Recipe

Print Recipe

★★★★★

5 from 142 reviews

This Simple Masoor Dal recipe features red lentils cooked to creamy perfection with aromatic spices and a flavorful garlic-cumin tadka, made effortlessly in an Instant Pot. It’s a wholesome, comforting Indian lentil dish that pairs perfectly with rice or rotis for a nutritious meal.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dal and Base

• 1 cup red lentil dhuli masoor dal, dry (approx. 185 grams)
• ½ inch ginger, grated
• 1 medium tomato, chopped
• ½ teaspoon turmeric
• 1 teaspoon salt, divided (adjust to taste)
• 3 & ½ cups water, divided

Tadka (Tempering)

• 1 & ½ tablespoons ghee (or oil)
• ¾ teaspoon cumin seeds
• 3–4 large garlic cloves, chopped
• 2 whole dried red chilies, broken
• 1 medium red onion, chopped
• 5–6 curry leaves
• ½ teaspoon Kashmiri red chili powder
• 1 tablespoon cilantro, chopped (or to taste)

Instructions

1. Prepare the Dal: To the steel pot of your Instant Pot, add 1 cup of dry dhuli masoor dal (red lentils), grated ½ inch ginger, chopped medium tomato, ½ teaspoon turmeric, ½ teaspoon salt, and 3 cups of water. Secure the lid and set the valve to sealing. Pressure cook on high for 5 minutes. Allow natural pressure release until the pin drops to ensure the dal is soft and fully cooked.
2. Make the Tadka: While the dal cooks, heat 1 & ½ tablespoons ghee in a wide pan over medium heat. Once hot, add ¾ teaspoon cumin seeds and allow them to sizzle and pop. Add chopped garlic cloves and broken dried red chilies; sauté for about 1 minute until the garlic starts to change color.
3. Sauté Onions and Spices: Add the chopped red onion, remaining ½ teaspoon salt, and curry leaves to the pan. Cook for approximately 3 minutes, stirring frequently until onions caramelize and turn a light golden brown.
4. Add Chili Powder and Combine: Stir in ½ teaspoon Kashmiri red chili powder and cook for 30 seconds to release its aroma. Add the pressure cooked dal into the pan and mix everything well. At this stage, add the remaining ½ cup water to adjust the dal’s consistency as desired.
5. Simmer and Garnish: Let the combined dal and tadka simmer on low to medium heat for 3 to 4 minutes to meld the flavors. Finally, stir in 1 tablespoon chopped cilantro. Serve the dal hot with plain rice or rotis for a comforting meal.

Notes

• You can substitute ghee with oil for a lighter version.
• Adjust salt and chili powder according to taste preferences.
• The dal can be tempered with additional spices like mustard seeds if desired.
• Ensure natural pressure release for tender dal texture.
• This dish pairs excellently with steamed basmati rice or Indian flatbreads like roti or chapati.

Keywords: Masoor Dal, Red Lentil Curry, Instant Pot Dal, Indian Lentil Recipe, Vegetarian Dal