Masoor Dal Recipe (Red Lentil Dal)

Ingredients

• 0.5 cup masoor dal (red lentils)
• 2 tbsp moong dal (Optional)
• 2 medium tomatoes (Deseeded and chopped; approximately 1/2 to 3/4 cup)
• 1 green chili (Slit or chopped; optional)
• 1.375 cup water (Use 1 cup for Instant Pot plus 1/4 cup if using moong dal; add more hot water if needed on the stovetop)
• 1.5 tbsp ghee (Or use 1 tbsp oil or 2 tbsp butter)
• 1 dried red chili (Broken)
• 2 cloves garlic (Chopped)
• 0.25 tsp mustard seeds (Optional)
• 0.5 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 0.5 tsp salt (Adjust to taste)
• 0.375 tsp Kashmiri red chili powder (Use up to 3/4 tsp for more heat; adjust to taste)
• 0.25 tsp turmeric
• 0.125 tsp garam masala (Optional; add more if desired)
• 0.5 tsp kasuri methi (dried fenugreek leaves) (Crush between your palms before adding)
• 2 tbsp coriander leaves (Finely chopped, for garnish)
• 1.5 tbsp lemon juice (To serve)

Steps

1. 1

   Stovetop: Add the masoor dal and optional moong dal to a pot or pressure cooker. Rinse several times until the water runs clear, then drain well.

2. 2

   Add the chopped tomatoes, water, and optional green chili to the rinsed lentils.

3. 3

   For a pressure cooker, cook over medium heat for 1 to 2 whistles. For a regular pot, bring the mixture to a rolling boil, reduce the heat to medium-low, and cook until the lentils are soft, about 15 minutes. Skim off any froth that rises and add more hot water if needed.

4. 4

   Once the pressure has dropped completely, open the pressure cooker.

5. 5

   Mash the cooked dal to your preferred texture. Make it smooth or leave it slightly coarse. If it is too thick, stir in 2 to 3 tablespoons of hot water.

6. 6

   Heat the ghee, oil, or butter in a small pan over medium heat.

7. 7

   Add the mustard seeds, cumin seeds, broken dried red chili, and chopped garlic.

8. 8

   Sauté until the garlic is slightly golden and the seeds have become fragrant. Turn off the heat, or reduce it to low if the pan is very hot.

9. 9

   Add the asafoetida, Kashmiri red chili powder, turmeric, and optional garam masala to the hot tempering. Add the chili powder promptly so it does not burn.

10. 10

    Immediately pour the tempering over the cooked dal. Reserve half of the tempering with the red chili for garnishing, if desired.

11. 11

    Add the salt and crushed kasuri methi. Stir thoroughly.

12. 12

    Simmer the dal over low to medium-low heat for 2 minutes. Taste and adjust the salt as needed, then turn off the heat.

13. 13

    Stir in lemon juice or squeeze it over the dal just before serving. Garnish with chopped coriander leaves and the reserved tempering. Serve with rice or roti.

14. 14

    Instant Pot method: Press Sauté and add the ghee, oil, or butter to the inner pot.

15. 15

    Add the mustard seeds, cumin seeds, broken dried red chili, and garlic. Cook until the seeds splutter and the garlic is fragrant.

16. 16

    Add the chopped tomatoes, salt, Kashmiri chili powder, asafoetida, optional garam masala, and turmeric. Sauté for 1 minute.

17. 17

    Add the rinsed dal, optional green chili, and water. Stir well, scraping the bottom of the pot to release any stuck bits.

18. 18

    Secure the Instant Pot lid and set the steam-release handle to Sealing. If desired, place a bowl of basmati rice on a long-legged trivet to cook it at the same time.

19. 19

    Press Pressure Cook and set the timer for 7 minutes.

20. 20

    Allow the pressure to release naturally. When the pin drops, open the Instant Pot.

21. 21

    Add the crushed kasuri methi and stir. Taste and adjust the salt or garam masala. If the dal is too runny, use Sauté for a few minutes; if it is too thick, add a little hot water and sauté for 1 minute.

22. 22

    Finish with lemon juice and chopped coriander leaves. Serve the dal with rice.

Notes

The dal can be served with steamed rice, quinoa, millets, roti, naan, or chapati. Older lentils may take longer to soften. The optional moong dal makes the dish creamier and thicker. Keep the green chili out for a milder dish suitable for young children.

Nutrition per serving

• main
• vegetarian
• vegan-option
• gluten-free
• Indian
• stovetop
• Instant Pot
• one-pot