Instant Pot Whole Masoor Dal

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
• Instructions
• Serving suggestions
• Variations
• Equipment
• Storage
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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.

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.

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.

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