Brown lentils, also known as whole masoor dal or "sabut masoor dal" is popularly used in Indian cuisine. It is very easy and convenient to make this vegan and gluten-free brown lentil curry in an instant pot.
It is perfect for weekday meals with rice and Indian bread like roti. Any leftovers are great for the next day. Whole masoor dal also works well for meal planning and can be frozen for later use.
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Ingredients
This simple, nutritious and delicious whole masoor dal curry is made with just a few basic pantry ingredients and Indian spices.
The main ingredient is whole masoor dal, also known as brown lentils in English. You can easily find it in grocery stores in the aisle with rice and grains or purchase it online.
Indian spices like cumin seeds, turmeric powder, and garam masala are required for flavor. The spiciness comes from red chili powder, and you can adapt it to taste.
You will also need some tomato, onions, ginger garlic paste, lemon juice, and cilantro to make this delicious brown lentil curry at home in the instant pot.
Instructions
It is easy to make this Indian-style lentil curry with whole masoor dal in an instant pot. There is no need to soak the brown lentils, just rinsing them well with water is enough to get rid of any dirt or residue.
Once you gather all the ingredients, it will take only a few minutes to cook it completely hands-off.
Turn the instant pot on the saute mode. Add some ghee (or oil for making it vegan) once the liner is hot. Add the cumin seeds when the ghee is hot and allow them to crackle.
Add chopped garlic followed by chopped onions and continue to saute until the onions are translucent. Add tomatoes, salt, and other spices and continue to sauté with a spatula until the tomatoes are a little mushy.
Saute onions and spices.
Add tomatoes and continue to saute.
Now add the rinsed brown whole masoor dal and water. Deglaze the pot by scraping the bottom of the pot with the spatula. This will help avoid the burn message.
To cook whole masoor dal in the instant pot, the ratio of 1:2.5 of brown lentils to water works well for a thick consistency. You can add water once it is cooked and then saute it for a minute or two to adjust the consistency as per your liking.
Add brown lentils and water.
Masoor dal is ready.
Mix everything well and close the lid. Set the pressure release knob to the sealing position. It takes only 10 minutes to pressure cook whole masoor dal in the instant pot once the pot takes has come to pressure.
Once the curry is cooked, allow the pressure to release naturally, and then add water if you want to adjust the consistency. Add garam masala and salt to taste, and lime juice for flavor. Garnish it with chopped cilantro while serving.
Serving suggestions
Brown lentil curry, just like other Indian dals, is best served hot with basmati rice. It is also served in a thali, the Indian platter, which consists of a variety of dishes served on one big round plate.
You can serve this whole masoor dal along with curries, Indian bread like paratha or roti, pickles, dessert, sides, and appetizers in the Indian thali.
Variations
This whole masoor dal recipe is vegan and gluten-free. It is also suitable for kids. And the best thing is you can easily adapt this recipe to your taste.
- Spicy - add a little more red chili powder, serrano pepper, and garam masala to make it spicier.
- Spinach - after cooking, stir in some spinach leaves to make spinach with brown lentils.
- No onion garlic - to make whole masoor dal without onion and garlic, skip adding them and continue with the same process.
Equipment
This Indian-style whole masoor dal has been made in the electric pressure cooker, an instant pot, without soaking. I have used the 6 qt instant pot to make it. However, a 3 qt instant pot will work well too.
Storage
Just like other lentils, brown lentil curry can be stored in the refrigerator for 4-5 days. It is also perfect for meal planning and can be prepared in advance and stored in the freezer for about 2 months.
To store cooked whole masoor dal in the freezer, you can pressure cook only brown lentils and water in a 1:2.5 ratio. Allow it to cool down completely before portioning it and freeze it in a freezer-safe airtight container. You can add the tempering, tomato, onions, and spices when you are ready to eat.
When you are ready to use the frozen lentils, just place the container in the fridge overnight or thaw it in the microwave. Reheat and add water to adjust the consistency as the dal will thicken after freezing.
Top tip
Like any other lentils, the whole masoor dal will become thick after it cools down or after refrigerating. You can add some water to get it to the desired consistency.
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📖 Recipe
Whole Masoor Dal in Instant Pot
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Equipment
Ingredients
- 1 cup Whole masoor dal (brown lentils)
- 2 ½ cup Water (more if needed)
- 1 large Tomato (chopped)
- 1 cup Onion (chopped)
- 1 tablespoon Garlic (or paste)
- 1 teaspoon Serrano pepper (to taste)
Oil and spices
- 1 tablespoon Ghee (oil for vegan)
- 1 count Bay leaf
- 1 count Whole Red Chili
- ½ teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- ½ teaspoon Red chili powder (to taste)
- ½ teaspoon Garam masala (to taste)
- 1 teaspoon Salt (to taste)
To be added after cooking
- Lime juice (few drops)
- Cilantro (chopped)
Instructions
- Rinse masoor dal in water 2-3 times and discard the water.
- Turn on the instant pot on saute mode with normal setting.
- Once the instant pot is hot, add ghee (or oil for vegan).
- Once the ghee is hot, add the mustard seeds and cumin seeds, and let it crackle.
- Add the onions followed by garlic. Saute until onions are translucent (about a minute)
- Add the tomatoes, serrano pepper, turmeric powder, chili powder, and garam masala, and continue to saute until the tomatoes are soft.
- Add whole masoor dal, salt, and water.
- Deglaze the pot with a spatula.
- Press cancel to come out of saute mode.
- Lock the lid with pressure knob in sealing position.
- Pressure cook on high-pressure mode for 10 minutes followed by natural pressure release.
- Open the lid, give the dal a good mix, optionally add more water if needed, and saute for a minute.
- Adjust the salt and add garam masala if needed.
- Garnish with chopped cilantro and lime juice while serving.
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