Whole Masoor Dal - Brown Lentil Curry (Stovetop + Instant Pot)
An easy, 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!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1 small green chili pepper (such as Serrano or Thai chili) (sliced widthwise or chopped)
- 1/4 tsp ground black pepper
- 3-4 tbsp neutral oil such as grapeseed or avocado
- 2 tbsp ghee or butter (or sub more oil)
- 1/2-1 tsp cumin seeds
- 1 small yellow onion (quartered and thinly sliced)
- 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
- 1
To Cook the Dal - Stovetop
- 2
Stovetop: Soak the dal for at least one hour, up to overnight.
- 3
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)
- 4
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)
- 5
To Cook the Dal - Instant Pot
- 6
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.
- 7
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)
- 8
Tarka (Tempering)
- 9
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).
- 10
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. If too thick, add 1/2 cup (preferably boiling) water. Continue to mash the dal against the edges to enhance texture.
- 11
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).