Masoor Dal or Red Lentils recipe is a simple ,extremely delicious comforting dal cooked in the Instant Pot Pressure Cooker with pot-in-pot basmati rice.This dal is vegan and gluten-free and pairs well with rice, quinoa, roti. You can also enjoy it as a soup.
RED LENTILS [MASOOR DAL]
Red lentils are known as Masoor dal in hindi .These lentils are versatile food that provides a good source of protein, fiber, B-complex vitamins, iron and zinc.
These red lentils are available in split and whole form in the market.These are used to make traditional dal ,soups or curries.
IF YOU LIKED THIS YOU MAY ALSO LIKE
- Dal Tadka – Dal prepared with split pigeon peas lentils ,assorted spices
- Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper and indian spices
- Whole green moong dal– Dal cooked with whole mung beans
- Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
- Panchmel dal – dal prepared with five varieties of lentils
SERVING SUGGESTIONS FOR MASOOR DAL
Masoor Dal is served traditionally roti ,chapati, jeera rice or steamed rice.But can be eaten with quinoa, brown rice! or even eaten as a lentil soup.
TIPS & VARIATIONS:
- No need to soak the dal in water.
- If your dal is watery, you can turn on the saute mode and cook for another 2-3 minute in the end.
- For a variation ,you can also make this dal by skipping onion, ginger and tomatoes.
- Note on the consistency:If one wants really soft mashed dal, 6 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode.But I like dals (lentils) to be little firm so I selected 5 minutes Manual/Pressure Cooker (high pressure) option.If you want want more firmer dal then choose 3 minutes Manual/Pressure Cooker (high pressure).
- Vegan Variation: Skip ghee and use oil of your choice.
HOW TO MAKE MASOOR DAL IN INSTANT POT WITH POT-IN-POT RICE STEP BY STEP
INGREDIENTS:
Firstly lets gather the ingredients to make Masoor Dal recipe
METHOD:
This recipe shows how to make Masoor Dal in Instant Pot Pressure Cooker. The main difference with traditional masoor dal preparation is that this is one-pot recipe.In traditional method usually we cook the dal separately first and then add the tadka(tempering) in it.
Firstly Wash and rinse the dal, keep aside. Press Saute mode on Instant Pot. Add oil and once it’s hot add cumin seeds. Let them crackle.
Add asafetida ,minced ginger garlic, green chillies ,curry leaves and saute for 15 secs.Then add chopped onion. Saute till onions turn light brown in color.
Add tomatoes , turmeric powder, red chili powder ,coriander powder ,garam masala powder and cook till tomatoes turn soft ,takes 2-3 minutes.
Then add rinsed lentils or dal ,salt ,water and give a stir.Adjust spices at this stage.No need to soak the dal for this recipe.
Once you add all ingredients for masoor dal in the instant pot, place the trivet and then the bowl of rice with water. This way they will both cook together.
Big advantage of the Instant Pot is the option to do Pot-in-Pot Cooking or PIP. This means you can cook multiple things at same time.See pictures below for reference.
Close the lid on the pot, and turn pressure valve to SEALING position.Cancel Saute mode.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase timer to 5 minutes.
Once the pot beeps, let it release the pressure naturally(NPR) for 10 minutes (Wait until silver button on lid drops).
Instant Pot Pressure Cooker Masoor Dal or Red Lentils is ready ,add some lemon juice and cilantro ,mix well and serve hot with boiled rice, quinoa or roti.
Note on the consistency:
If one wants really soft mashed dal, 6 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode.
But I like dals (lentils) to be little firm so I selected 5 minutes Manual/Pressure Cooker (high pressure) option.
If you want want more firmer dal then choose 3 minutes Manual/Pressure Cooker (high pressure).
ACCESSORIES NEEDED FOR THIS DAL AND RICE POT-IN-POT RECIPE
- Tall Trivet
- Stackable Steamer Insert Pans, or any oven-safe bowl
CHECKOUT MY OTHER INSTANT POT CURRY RECIPES
Black Eye Pea Curry(Lobia curry)
MASOOR DAL|RED LENTILS RECIPE CARD
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Masoor Dal|Red Lentils (Instant Pot & Stove Top)
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup masoor dal or red lentils (split)
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds(jeera)
- a pinch hing (asafetida)
- 2 green chillies
- 3 cloves ,minced
- 1/2 inch ginger ,minced
- 8-10 curry leaves (optional)
- 1 medium onion ,finely chopped
- 1 large tomato ,finely chopped
- salt to taste
- 3 cups water
- 2 tablespoon cilantro (coriander leaves) ,finely chopped
- 1 tablespoon lime juice
Dry Spices
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
For Basmati Rice
- 1 cup basmati rice
- 1.5 cups water
- a pinch salt (optional)
Instructions
Instant Pot Method:
- Firstly Wash and rinse the dal, keep aside. Press Saute mode on Instant Pot. Add oil and once it’s hot add cumin seeds. Let them crackle.Add asafetida ,minced ginger garlic, green chillies ,curry leaves and saute for 15 secs.Then add chopped onion. Saute till onions turn light brown in color.
- Add tomatoes , turmeric powder, red chili powder ,coriander powder ,garam masala powder and cook till tomatoes turn soft ,takes 2-3 minutes.Then add rinsed lentils or dal ,salt ,water and give a stir.Adjust spices at this stage.No need to soak the dal for this recipe.
- Once you add all ingredients for masoor dal in the instant pot, place the trivet and then the bowl of rice with water. This way they will both cook together. Big advantage of the Instant Pot is the option to do Pot-in-Pot Cooking or PIP. This means you can cook multiple things at same time.See pictures below for reference.
- Close the lid on the pot, and turn pressure valve to SEALING position.Cancel Saute mode.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase timer to 5 minutes. Once the pot beeps, let it release the pressure naturally(NPR) for 10 minutes.
- Masoor Dal or Red Lentils is ready ,add some lemon juice and cilantro ,mix well and serve hot with boiled rice, quinoa or roti.
Stove Top Method:
- Pressure cook the masoor dal adding 3 cups of water for 3-4 whistles.
- Heat oil or ghee in a kadai and add the cumin and let them splutter.
- Then add asafetida ,minced ginger garlic ,chopped green chili, curry leaves and saute for 15 secs.
- Next add the onions and saute till onions turn light brown in color.
- Add tomatoes and all the spice powders – turmeric powder, red chili powder, coriander powder and garam masala powder and cook till tomatoes turn soft ,takes 2-3 minutes.
- Now add the cooked and mashed dal ,stir well.Add water to adjust consistency and salt to taste.Boil dal for 2-3 minutes on a medium-low flame.Finally chopped coriander leaves.
- Masoor Dal or Red Lentils is ready ,add some lemon juice and cilantro ,mix well and serve hot with boiled rice, quinoa or roti.
Notes
- I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
- No need to soak the dal in water.
- If your dal is watery, you can turn on the saute mode and cook for another 2-3 minute in the end.
- For a variation ,you can also make this dal by skipping onion, ginger and tomatoes.
- Note on the consistency:If one wants really soft mashed dal, 6 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode.But I like dals (lentils) to be little firm so I selected 5 minutes Manual/Pressure Cooker (high pressure) option.If you want want more firmer dal then choose 3 minutes Manual/Pressure Cooker (high pressure).
- Vegan Variation: Skip ghee and use oil of your choice.
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