Whole Masoor Dal | Brown Lentils Curry - Instant Pot

Whole Masoor Dal (Brown Lentils Curry) recipe is a healthy and easy dal made in an Instant Pot pressure cooker with whole masoor dal, onions, tomatoes, and Indian spices. This dal is vegan, gluten-free, and pairs well with rice, quinoa, and roti.

I love making dals for everyday meals as they are a rich source of protein for a plant-based diet. I also like to add greens like palak (spinach) or kale and make the dal extra nutritious. It is also known as 'Masoor palak' or 'brown lentils curry with spinach.

If you love Lentils & Beans and looking for more Instant Pot Indian Recipes? Here are my 30+ Instant Pot lentils & Beans Recipes you must try.

What are Whole Masoor Dal (Brown Lentils)?

Masoor dal is a lentil that is brown-skinned on the outside and orange on the inside. They are known as Sabut Masoor Dal in Hindi or Brown Lentils in English. Their split variety is known as red lentils or masoor dal.

They hold their shape very well while cooking and turn creamy and thick when cooked, making them perfect for main dishes such as lentil curry (dal), soups, stews, and salads.

Ingredients

• Lentils: I have used Whole masoor dal (Brown Lentils) in this recipe. They are available in any Indian grocery store and on Amazon. I did not soak the lentils before cooking.
• Oil: use any cooking oil. You can also use ghee if you are not a vegan.
• Cumin seeds (jeera): They are a must in any Indian dal tempering, so do not skip them.
• Ginger and Garlic: I have fresh minced ginger and garlic in this recipe. You can also use store-bought ginger-garlic paste.
• Green Chilies: I have used 1 Thai green chili. However, you can skip reducing the heat.
• Onion: I have used finely chopped onions. You can skip onion for no onion recipe variation.
• Tomato: I have used chopped fresh Roma tomatoes.
• Spices: I have used turmeric powder, red chili powder, coriander powder, and garam masala. You can increase or decrease the spices according to your choice.
• Water: lentil to water ratio - I have used 2.5 cups of water for 1 cup of whole masoor dal.
• Lime juice: Use freshly squeezed lime juice for the best flavor.
• Coriander leaves: I have used coriander leaves for garnish.

How to Make Whole Masoor Dal (Brown Lentils) in Instant Pot

Press SAUTE on Instant Pot. Heat oil, and add cumin seeds. Let them splutter. Add minced garlic, ginger, green chilies, and onions. Saute till the onions turn light brown.

Add tomatoes, spices like turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook till the tomatoes turn soft and mushy, which takes 2-3 minutes.

Then add rinsed lentils (dal), water, and give a stir. Adjust spices at this stage. Also, Deglaze the pot to ensure no food particles stick to the bottom to avoid the Burn message.

Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 15 minutes.

When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.

Lastly, squeeze some lime juice, and add coriander leaves. Mix well.

Instant pot pressure cooker Whole masoor dal (brown lentils) recipe is ready. Serve hot with steamed rice, quinoa, roti, or serve it as a soup.

Stovetop Pressure Cooker Instructions

Follow the steps as the instant pot instructions. Give 4-5 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.

Stovetop Pot Instructions

If you don't have a pressure cooker and plan to make this Brown Lentil Curry on a stovetop pot, follow the exact instructions until we add brown lentils and water. Then cook for around 30-35 minutes on medium heat or till the lentils are soft and done. Adjust water accordingly.

How to Serve Brown Lentils Curry

Serve the whole masoor dal with Indian flatbreads like garlic naan, roti, or paratha. You can also pair it with a bowl of basmati rice, quinoa, or brown rice.

It can also be served as a lentil soup with crusty bread on the side.

Storage Suggestions

• Refrigerate: Store the leftover brown lentil curry in an airtight container in the fridge for up to 3 days.
• Freeze: You can store the whole masoor dal in a freezer-safe airtight container for up to three months in the freezer.
• Reheat: Reheat masoor dal tadka with some water on the stovetop or in the microwave oven. Defrost if frozen before reheating.

Tips & Variations

1. Soaking Lentils: If you soak the dal in water for 30 mins - 1 hour, it helps to cook lentils even faster.
2. Other Lentils: You can adapt the same recipe using whole green lentils (moong dal). Follow the same instructions, and the cooking time remains the same.
3. Pot-in-Pot: If you want to do pot-in-pot with brown rice, then soak the brown rice in warm water for an hour and then cook on high pressure for 15 minutes with a Natural Pressure Release (NPR).
4. Adjust Consistency: If your dal is thick, you can add some water and adjust the consistency.
5. No Onion-No Garlic: For a variation, you can also make this dal by skipping onion, and garlic.
6. Leafy Greens: You can also add some leafy greens like baby spinach, kale, and mustard leaves after pressure cooking.

More Pressure Cooker Lentil Recipes

• Whole Green Moong Dal – Dal cooked with whole mung beans
• Masoor Dal - Dal made with red lentils.
• Chana Dal Fry - Dal prepared with split chickpeas lentils, assorted spices
• Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
• Raw Mango Dal – Dal cooked with Raw Mango
• Butternut Squash Dal - Dal cooked with butternut squash or pumpkin.