Instant Pot Whole Masoor Dal (Sabut Masoor Dal)

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5 from 43 votes

Instant Pot Whole Masoor Dal (Sabut Masoor Dal)

Discover the flavors and simplicity of whole masoor dal cooked effortlessly in an Instant Pot.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 219kcal

Author: Shilpa Kerur

Ingredients

2 cup whole masoor dal (brown lentils)
2 tablespoon oil
1 teaspoon cumin seeds
1 large onion finely chopped
1 inch ginger grated
2 cloves garlic grated
1 green chilli finely chopped
1 large tomato finely chopped
½ teaspoon turmeric powder
1 teaspoon ground coriander
½ teaspoon red chili powder
1 teaspoon salt adjust as per taste
½ teaspoon garam masala (use store-bought or homemade garam masala)
1 tablespoon kasoori methi (dried fenugreek leaves)
2 tablespoon lemon juice (or lime juice)
2 tablespoon cilantro

Instructions

Wash the whole masoor dal thoroughly in water. Drain the water and set it aside.
Set the Instant Pot to saute mode and add oil. Once it heats, add cumin seeds and saute for a few seconds.
Once the cumin splutters, add onion and fry for 3 minutes. Add ginger, garlic, and green chili. Saute for one more minute.
Add tomato, turmeric powder, chili powder, coriander powder, and salt. Mix well.
Add ¼ cup water. Cover and let the tomatoes cook for 2 minutes.
Add the washed brown lentils. Also, add 6 cups water and mix well.
Close the lid of the Instant Pot and pressure cook for 20 minutes.
Do a natural pressure release for 10 minutes, then do a quick release.
Add garam masala, coriander leaves, Kasuri methi, and lemon juice. Mix well.
Serve hot with rice or roti.

Video

Notes

I use 6 cups of water for 2 cups of brown lentils. This gives me a slightly thick dal. Adjust the consistency as per your liking.

Lightly mash some of the cooked masoor dal. This will make the final dish creamy and buttery.

While whole masoor dal does not require soaking like some other lentils, you can soak it for about 15-20 minutes before cooking to reduce the cooking time slightly.

Before cooking, make sure to rinse the whole masoor dal thoroughly under running water to remove any dirt or impurities.

Properly sautéing the onions, garlic, and ginger enhances the flavor of the dal. Cook them until they turn translucent and the raw smell from the ginger-garlic paste goes.

The amount of spices mentioned in this recipe can be adjusted according to your taste preferences. If you prefer a milder dal, reduce the amount of red chili powder or omit the green chili.

Nutrition