Masoor ki Dal | Indian Red Lentils

This easy Masoor ki Dal (Indian Red Lentils) comes together in minutes with a handful of ingredients and is wonderfully flavorful and satisfying.

Dal is easily one of the most versatile, healthy, filling, and delicious meals. There are so many dals that we have in Indian cooking and ways to prepare them.

{Similar Reads: Homestyle Dal Makhani}

One of my family’s favorite weeknight dals is Masoor ki dal. A light and flavorful lentil with a tempering of caramelized onions and fragrant ginger is such a comforting dish, anytime of year!

Masoor ki dal comes in two varieties: one has the husk removed and the other variety is the whole lentil. The de-husked variety is known as red lentils or red masoor daal. The other one is known as the sabut masoor (whole) dal.

Masoor ki dal is a quick cook lentil which is why it makes for a great weeknight choice as be prepared just under half an hour. What I love most about this simple yet delicious daal is how it can be prepared in whatever pot you have, you don’t need a pressure cooker. Below I’m sharing three ways how to make it: Instant Pot, Pressure Cooker and Stove top.

Masoor ki Dal | Indian Red Lentils

 

Save Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

This easy Masoor ki Dal (Indian Red Lentils) comes together in minutes with a handful of ingredients and is wonderfully flavorful and satisfying.

Author: Nisha Vedi Pawar

Serves: 4

Ingredients

• 1 cup masoor dal; red lentils
• 1 tablespoon grated ginger; about 1 inch
• 2 garlic cloves; chopped
• ½ teaspoon haldi/turmeric
• ½ teaspoon red chili powder; adjust to taste
• 1 teaspoon jeera/ cumin seeds
• 2 tablespoon oil or ghee
• ½ cup onions; diced
• ½ cup tomatoes, diced
• 4 cup water
• 1 teaspoon salt adjust to taste

Method

PREP

1. Wash lentils until water runs clear and soak for 10 minutes

Instant Pot:

1. Add masoor dal, water, salt, turmeric and grated ginger to instant pot and set on pressure mode for 10 minutes at high pressure with the venting off.
2. Let the venting naturally release for 6-7 minutes, then move the Pressure Release to venting to release any remaining steam.
3. Open the pot and turn to Sauté mode for 3-4 minutes, stirring often to smooth out and thicken the dal.
4. In a separate pan add oil and heat on medium heat.
5. Add cumin seeds and allow to sputter, to this add onions and saute until translucent.
6. Now add the garlic and tomatoes and cook until waters evaporate.
7. Finish the tadka/tempering by adding red chili powder; mix and then add hot tempering to hot dal.

Pressure cooker:

1. Add masoor dal, water, salt, turmeric and grated ginger to pressure cooker and cook for 2-3 whistles.
2. Let the pressure naturally release.
3. Open the cooker and set stove heat to medium low, stirring often to smooth out and thicken the dal.
4. In a separate pan add oil and heat on medium heat.
5. Add cumin seeds and allow to sputter, to this add onions and saute until translucent.
6. To this add the garlic and tomatoes and cook until waters evaporate.
7. Next add red chili powder and mix and then add hot tempering to hot dal.

Stove top:

1. Add masoor dal, 6 cups water, salt, turmeric and grated ginger to medium pot. Bring to a boil, then reduce to a simmer, cover and cook until tender, 15-20 minutes.
2. Once soft, stir to smooth out and thicken the dal.
3. In a separate pan add oil and heat on medium heat.
4. Add cumin seeds and allow to sputter, to this add onions and saute until translucent.
5. Next, add the garlic and tomatoes and cook until waters evaporate.
6. Now add the red chili powder and mix and then add hot tempering to hot dal.

Notes

Garnish with cilantro
Serve with rice, quinoa, roti or naan

3.5.3251

Enjoy,