Masoor Dal Recipe (Red Lentil Dal)

Method11 steps · about 25 min

1. 1

   Step 1: Add masoor dal & moong dal (23 g) (optional) to a pot or pressure cooker. Wash it a few times until the water runs clear.

   Uses 95 g red lentils · 23 g moong dal · rinsing water; drain and discard

2. 2

   Step 2: For either stovetop route only, add chopped fresh tomatoes, optional green chili and 1¼–1½ cups cooking water to the rinsed lentils. If choosing the Instant Pot route at 3, skip these additions here and add them in that route instead.

   Uses two tomatoes only stove cooking route, IP uses 3 · green chili only stove cooking route · 1¼–1½ cup water only stove, not Instant Pot · same 95 g masoor and optional 23 g moong, only stove route

   
3. 3

   Step 3: Choose one cooking route. STOVETOP PRESSURE: cook the lentils, tomatoes and water from step 2 over medium heat to one or two whistles, then let pressure drop fully. ORDINARY POT: bring that mixture to a boil, then simmer until soft, about 15 minutes or longer for old lentils. Skim froth and add separate extra hot water only if needed. INSTANT POT: skip step 2 and the stovetop tempering in steps 6–10. On Sauté, heat the chosen ghee, 1 tbsp oil or 2 tbsp butter. Add mustard, cumin, dried chili, garlic and optional curry leaves or bay. Add tomatoes, initial salt, chili powder, hing, optional garam masala and turmeric; sauté 1 minute. Add the rinsed lentils from step 1 and optional green chili, with 1 cup cooking water without moong dal or 1¼ cups with moong dal. Deglaze thoroughly, seal and pressure-cook HIGH for 7 minutes. Let pressure release naturally and open only once the pin has fully dropped. Add kasuri methi and taste for extra salt or garam masala. If runny, sauté briefly; if too thick, add separate consistency water. Go directly to step 11.

   Instant Pot lentils only · 7 minUses Instant Pot only: one cup water or 1¼ if moong used · extra hot ordinary-pot cooking water only as needed · Instant Pot only: tomato; omit later stove tempering · Instant Pot only: green chili; omit later stove tempering · Instant Pot only: ghee; omit later stove tempering · Instant Pot only: dried red chili; omit later stove tempering · Instant Pot only: garlic; omit later stove tempering · Instant Pot only: mustard seeds; omit later stove tempering

4. 4

   Step 4: Once the pressure drops, open the cooker.

   Uses same fully soft dal, pressure fully dropped if applicable

5. 5

   Step 5: Mash the dal to suit your liking. You can make it smooth or keep it coarse for a texture. If needed you can pour 2 to 3 tbsp hot water to bring it to a consistency.

   Uses 2–3 tbsp hot water (optional consistency adjustment) · same batch to mash

6. 6

   Step 6: For the stovetop routes only, heat EITHER 1–2 tbsp ghee or the separate one tablespoon oil or two tablespoons butter. Skip 6–10 if the Instant Pot route already seasoned the dal.

   Uses 1–2 Tb ghee only for stove tempering, or chosen oil/butter · one tbsp oil only replacing ghee/butter on stove route · two tbsp butter only replacing ghee/oil on stove route

7. 7

   Step 7: Add mustard, cumin, dried chili, chopped garlic (2 clove) and optional curry-leaf (1 sprig) sprig or bay leaf (1) to the same selected tempering fat.

   Uses 1 dried red chili · 2 clove garlic · ¼ tsp mustard seeds · ½ tsp cumin seeds · 1 sprig curry leaves · 1 bay leaf · only stove route, same ghee or oil or butter

8. 8

   Step 8: Fry the same garlic-spice tempering until garlic is lightly golden. Turn off and stir in hing, initial chili powder, turmeric (¼ tsp) and optional garam masala (⅛ tsp). Use extra quarter teaspoon chili only if desired for heat; pour immediately so powders do not burn.

   Uses 1 pinch asafoetida · ¼–½ tsp Kashmiri red chili powder · ¼ tsp turmeric · ⅛ tsp garam masala · 0.25 tsp Kashmiri red chili powder · same fat/aromatics, not new raw garlic

9. 9

   Step 9: Pour the same finished tempering into the mashed stovetop dal from 5. Either use all of it now or reserve only half with its dried chili for 11; do not prepare another full tempering.

   Uses only stove route, same batch · all tempering or half if the remaining half garnish is reserved

10. 10

    Step 10: For stovetop dal only, add initial salt and crushed kasuri methi (½ tsp); simmer two minutes. Taste and use separately listed extra salt/garam only if needed.

    Simmer Dal · 2 minUses ½ tsp salt · ½ tsp kasuri methi · extra salt only to taste · extra garam masala only to taste · same combined batch

11. 11

    Step 11: Finish only the chosen stovetop dal from 10 or already-seasoned Instant Pot dal from 3. Add lemon juice (1–2 tbsp) and chopped coriander at service. If half the stovetop tempering was reserved at 9, garnish with only that same remainder. Serve with prepared rice or bread.

    Uses 2 tbsp coriander leaves · 1–2 tbsp lemon juice · only if stove chosen, same batch · only if Instant Pot chosen, same batch already seasoned · only if half was reserved at 9, not fresh full tempering