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Masoor Dal Recipe

Enjoy the wholesome goodness of our Masoor Dal recipe. Simple yet satisfying, this Dal Recipe is not only easy to prepare but also flavorful meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Video Notes

Ingredients
  

For Pressure Cooking
  • 1/2 cup masoor dal (red lentils) washed and soaked
  • 1 no tomato diced
  • 2 nos green chilies slit
  • 1/4 tsp turmeric powder
  • 1/2 tsp ghee
  • 2 cups water
For First Tempering
  • 2 tbsp oil
  • 1 tsp panch phoran
  • 1 no bay leaf
  • 1 tsp ginger-garlic paste
  • 1 no onion medium, finely sliced
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/4 tsp sugar
  • salt to taste
  • 1/4 tsp garam masala
For Second Tempering
  • 1 tbsp oil
  • 2 nos dry red chilies
  • 1/2 tsp kashmiri red chili powder
  • coriander leaves chopped

Equipment

  • 1 mixing bowl
  • 1 pan
  • 1 pressure cooker

Method
 

Preparation
  1. Begin by washing and soaking masoor dal for a minimum of 15 minutes.
    1/2 cup masoor dal (red lentils)
  2. In a pressure cooker, combine soaked dal, water, chopped tomato, slit green chilies, ghee, and turmeric powder.
    1 no tomato, 2 nos green chilies, 1/2 tsp ghee, 2 cups water, 1/4 tsp turmeric powder
  3. Cook until the dal achieves a soft and mushy consistency. Set aside.
First Tempering
  1. Heat oil in a pan. Add panch phoran seeds and bay leaf.
    2 tbsp oil, 1 tsp panch phoran, 1 no bay leaf
  2. Once the seeds splutter, add finely chopped onions and sauté until they turn golden brown.
    1 no onion
  3. Add ginger-garlic paste and sauté until the raw aroma disappears.
    1 tsp ginger-garlic paste
  4. Add turmeric powder, red chili powder, and the cooked dal to the pan. Adjust the consistency with water if necessary.
    1/2 tsp turmeric powder, 1 tsp red chili powder
  5. Add salt, garam masala, and sugar. Mix well.
    1/4 tsp sugar, salt, 1/4 tsp garam masala
  6. Simmer for a few minutes and garnish with chopped fresh coriander leaves.
    coriander leaves
Second Tempering
  1. Heat oil in a tadka pan. Add dry red chilies and kashmiri red chili powder.
    1 tbsp oil, 2 nos dry red chilies, 1/2 tsp kashmiri red chili powder
  2. Add the tempering to the masoor dal.
  3. Serve the Masoor Dal hot, paired with steamed rice or any Indian bread.

Notes

To Cook Red Lentil in Instant Pot
  • Start by rinsing the red lentils. Soak the cleaned lentils for 30 minutes in water.
  • In an instant pot, combine soaked dal, water, chopped tomato, slit green chilies, ghee, and turmeric powder.
  • Secure the Instant Pot lid and set the valve to the sealing position. Cook on high pressure - select the "Manual" or "Pressure Cook" setting, and set the timer to 8 minutes.
  • Allow the Instant Pot to naturally release pressure for about 10 minutes. After that, carefully release any remaining pressure by turning the valve to the venting position.
  • Open the Instant Pot, and check the lentils if they are fully cooked.
  • Follow the next steps as mentioned in the recipe above.