Can I make this recipe without a pressure cooker?

Absolutely! Simmer the lentils in a regular pot with the same ingredients (ginger, tomato, turmeric, salt) for about 20-25 minutes until soft and mushy. You might need to add a bit more water as it cooks down.

My dal turned out too thick/thin. How can I fix it?

This is an easy fix! If too thick, simply add warm water a little at a time until you reach your desired consistency. If too thin, simmer uncovered for a few more minutes to reduce the liquid.

Can I use brown or green lentils instead of red?

While you can, the cooking time and texture will be quite different. Brown and green lentils hold their shape and require longer cooking times (about 20-25 minutes under pressure). The resulting dish will be less creamy and more textured.

How can I make this dal more filling for a main dish?

Turn this into a complete one-pot meal by adding diced vegetables like carrots, potatoes, or cauliflower when pressure cooking the lentils. You can also serve it over quinoa instead of rice for additional protein.

Simple Masoor Dal Recipe

Name: Simple Masoor Dal Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 cup red lentil (dhuli masoor dal), dry; ½ inch ginger, grated; 1 medium tomato, chopped; ½ teaspoon turmeric; ½ teaspoon salt, adjust to taste; 3 cups water; 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; ½ teaspoon salt; ½ cup water (optional, to adjust consistency); 1 tablespoon cilantro, chopped

Description

This Simple Masoor Dal Recipe is a comforting, protein-packed Indian dish that’s incredibly easy to make. The creamy red lentils are mixed with aromatic spices and herbs, then topped with a flavorful tadka (tempered spices), making it perfect for pairing with rice or rotis. It’s a wholesome, hearty, and delicious meal that can be prepared effortlessly using an Instant Pot.

Ingredients

Units Scale

For the Dal:

1 cup red lentil (dhuli masoor dal), dry
1/2 inch ginger, grated
1 medium tomato, chopped
1/2 teaspoon turmeric
1/2 teaspoon salt, adjust to taste
3 cups water

For the Tadka (Tempered Spices):

1 & 1/2 tablespoons ghee (or oil)
3/4 teaspoon cumin seeds
3–4 large garlic cloves, chopped
2 whole dried red chilies, broken
1 medium red onion, chopped
5–6 curry leaves
1/2 teaspoon Kashmiri red chili powder
1/2 teaspoon salt
1/2 cup water (optional, to adjust consistency)
1 tablespoon cilantro, chopped

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Instructions

Prepare the Dal
In the steel pot of your Instant Pot, combine 1 cup of dry red lentils (dhuli masoor dal), grated ginger, chopped tomato, turmeric, ½ teaspoon salt, and 3 cups of water. Close the lid and set the valve to the sealing position. Pressure cook on high for 5 minutes. Allow the pressure to release naturally. Once done, the dal should be completely soft.
Make the Tadka
While the dal is pressure cooking, prepare the tadka. Heat 1½ tablespoons of ghee in a wide pan over medium heat. Add the cumin seeds and let them sizzle. Then, add the chopped garlic cloves and broken red chilies. Sauté for about 1 minute until the garlic starts to change color.
Cook the Aromatics
Add the chopped onion, curry leaves, and the remaining ½ teaspoon salt to the pan. Cook for around 3 minutes, stirring often, until the onions caramelize or turn light golden brown. Stir in the Kashmiri red chili powder and cook for another 30 seconds.
Combine Dal and Tadka
Add the pressure-cooked dal to the pan with the tadka. Mix everything until well combined. Add additional water (up to ½ cup) at this point to adjust the desired consistency of the dal. Simmer on low-medium heat for 3 to 4 minutes.
Finish and Serve
Stir in the chopped cilantro just before serving. Serve the dal hot with plain rice or rotis for a hearty, flavorful meal.

Notes

If the dal thickens after refrigeration, add some water while reheating to reach your preferred consistency. It’s best reheated on the stovetop.
For a spicier version, add green chilies to the tadka and replace Kashmiri red chili powder with regular chili powder.
You can enhance the flavor further by adding a dollop of butter or a squeeze of fresh lime juice before serving.

Nutrition

Serving Size: 1 Serving
Calories: 250kcal
Sugar: 4g
Sodium: 450mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 9g
Protein: 9g
Cholesterol: 15mg