Whole Masoor Dal - Brown Lentil Curry (Stovetop + Instant Pot)

Ingredients

• 190 g (1 cup)whole masoor dal (brown lentils), rinsed and drained
• 1.2 litres (5 cups)water
• 1 smalltomato, finely chopped (optional, but recommended)
• 4–5 clovesgarlic, crushed or finely chopped
• 7.5 ml (½ tbsp)crushed ginger
• 5 ml (1 tsp)coriander powder
• 2.5 ml (½ tsp)cumin powder
• 1.25–2.5 ml (¼–½ tsp)red chilli powder, or Kashmiri red chilli powder
• 1.25 ml (¼ tsp)turmeric powder
• 7.5 ml (1½ tsp)kosher salt
• 1 smallgreen chilli, such as Serrano or Thai, sliced widthways or chopped
• 1.25 ml (¼ tsp)ground black pepper
• 45–60 ml (3–4 tbsp)neutral oil, such as grapeseed or avocado oil
• 30 ml (2 tbsp)ghee or butter, or more oil
• 2.5–5 ml (½–1 tsp)cumin seeds
• 1 smallyellow onion, quartered and thinly sliced
• 1.25 ml (¼ tsp)garam masala
• 5 ml (1 tsp), or more to tastefresh lemon or lime juice
• 30 ml (2 tbsp)fresh coriander or mint leaves, or a blend of both, chopped

Instructions

1. 1

   Soak the lentils

   For the stovetop method, soak the dal for at least 1 hour and up to overnight.

2. 2

   Simmer on stovetop

   Drain the dal and put it in a medium pan with the water, tomato, garlic, ginger, coriander powder, cumin powder, chilli powder, turmeric and salt. Stir, bring to the boil over medium-high heat, then lower the heat to medium-low for a simmer. Skim off any white scum with a slotted spoon. Partly cover, leaving the lid ajar, and cook for 50 minutes, stirring occasionally, until the lentils have no bite and mash easily.

3. 3

   Mash and simmer

   Lower the heat so the dal simmers gently. Use a wooden spoon to mash some lentils against the sides of the pan. Stir in the sliced or chopped green chilli and black pepper, then leave the dal to simmer gently while you make the tarka, stirring occasionally.

4. 4

   Pressure cook

   For the Instant Pot method, put the dal, water, tomato, garlic, ginger, coriander powder, cumin powder, chilli powder, turmeric and salt in the pot and stir. Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook and cook on High Pressure for 20 minutes, or 18 minutes if the dal was soaked. Let the pressure release naturally for 5 minutes, then release any remaining pressure manually.

5. 5

   Mash in pot

   Remove the lid and select Sauté on Less. Mash some lentils against the sides of the pot with a wooden spoon. Stir in the green chilli and black pepper, then let the dal simmer while you prepare the tarka, stirring occasionally.

6. 6

   Brown the tarka

   Heat the oil and ghee or butter in a medium frying pan over medium heat. Once hot, add the cumin seeds and onion. Sauté, stirring often, for about 8–11 minutes, depending on the amount of onion, until deeply brown.

7. 7

   Finish the dal

   Pour the tarka over the simmering dal. If it is too thin, simmer for another 2–3 minutes; if it is too thick, add ½ cup (about 120 ml) of water, preferably boiling. Mash some more lentils against the sides if desired. Turn off the heat, taste and adjust the salt if needed, then stir in the garam masala, lemon or lime juice and chopped coriander or mint. Serve hot with basmati rice and Kachumber salad, or chopped crunchy vegetables.

What is whole masoor dal?

Masoor dal is a familiar Indian lentil dish, and this version uses whole brown lentils rather than split red lentils. The lentils simmer with aromatics and spices until soft, then are partly mashed for a creamy, substantial texture.

A final tarka—spices and onion cooked in fat and poured over the dal—adds a browned, fragrant finish. The stovetop and Instant Pot options make the recipe adaptable to the equipment and time available.

Nutrition and macros by portion

The nutrition label shows one serving as written: 353 calories, 13g protein, 34g carbs, 19g fat.

The lentils and rice served alongside supply most of the meal’s carbohydrate, while the lentils also contribute protein. Oil and ghee or butter provide much of the fat. For a balanced plate, serve a sensible scoop of dal with basmati rice and a generous side of crunchy salad or vegetables.

The lentils and aromatics

Whole lentils: Rinsing and draining the masoor removes any surface dust. For the stovetop method, soaking for at least an hour helps prepare them for the long simmer; the Instant Pot method can use unsoaked lentils, with a slightly longer pressure-cooking time.

Aromatics: Tomato is optional but recommended, while garlic and ginger build the savoury base. Green chilli and black pepper are stirred in after cooking the lentils, keeping their flavour distinct in the finished curry.

Getting the lentils tender

Stovetop: Keep the pan at a steady, gentle simmer after bringing it to the boil. The recipe gives 50 minutes as a guide; the useful cue is that the lentils have no bite and mash easily.

Instant Pot: Cook on High Pressure for 20 minutes, or 18 minutes if the lentils were soaked. Let the pressure release for 5 minutes before releasing the remainder manually.

Building a creamy texture

Partial mashing: Press some of the cooked lentils against the sides of the pot with a wooden spoon. This thickens the dal while leaving enough whole lentils to give it texture.

Consistency: The tarka is added while the dal simmers. If the result is too thin, simmer it for 2–3 minutes more; if too thick, loosen it with ½ cup (about 120 ml) of preferably boiling water.

Why the tarka matters

Deeply browned onion: Cook the onion and cumin seeds in oil and ghee or butter over medium heat, stirring often. Allow about 8–11 minutes, and look for a deep brown colour rather than stopping when the onion is merely soft.

Pour the hot tarka over the simmering dal, then stir in the garam masala, citrus juice and fresh herbs at the end. These finishing additions keep their aromas noticeable in the bowl.

Timing and preparation

The listed total time is 45 minutes, but the stovetop instructions call for 50 minutes of cooking after soaking. Soaking can also take at least an hour, or overnight; allow for that separately when planning the stovetop version.

The Instant Pot instructions specify 20 minutes at pressure for unsoaked dal or 18 minutes for soaked dal, plus the 5-minute pressure release. The onion tarka is made separately while the cooked lentils simmer.

What to serve alongside

Basmati rice is the suggested accompaniment and makes the dal a more filling meal. Kachumber salad or chopped crunchy vegetables provide a fresh contrast to the soft lentils.

Serve the dal hot, with the rice and salad alongside so each portion can be combined to taste.

Recipe notes & tips

• Rinse and drain the whole lentils before cooking.
• For the stovetop version, soak the dal for at least 1 hour or overnight.
• Keep the stovetop lid ajar and skim off white scum that rises to the surface.
• Mash only some of the lentils to keep a mix of creamy and whole textures.
• Stir the onion often while it browns so it cooks evenly.
• Adjust the finished consistency with a short extra simmer or a little boiling water.

Variations

• Kashmiri chilli: Use Kashmiri red chilli powder in place of the regular chilli powder.
• More heat: Choose the upper amount of red chilli powder and add the green chilli as listed.
• Herb finish: Use chopped mint instead of coriander, or combine the two.
• Butter tarka: Use butter instead of ghee for the onion and cumin tempering.
• Oil-only tarka: Replace the ghee or butter with more neutral oil.
• Citrus finish: Add more lemon or lime juice to taste when finishing the dal.

Common mistakes to avoid

• Rushing the stovetop lentils: Cook until they have no bite and mash easily, rather than relying only on the clock.
• Leaving the dal too thin: Simmer it for an additional 2–3 minutes before serving.
• Making the dal too thick: Stir in ½ cup (about 120 ml) of preferably boiling water.
• Stopping the onion too soon: Continue cooking until it is deeply brown, about 8–11 minutes.
• Mashing every lentil: Press some against the sides, leaving others whole for texture.
• Forgetting to taste at the end: Check the salt and adjust it before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan or microwave, stirring and adding a splash of water if the dal has thickened.

Frequently asked questions