Indian Style Brown Lentils Curry Recipe or Whole Masoor Dal made in Instant Pot under 40 minutes. A Vegetarian, Gluten Free Dal that pairs well with rice or Indian breads.
Instant Pot Brown Lentils Curry recipe or Sabut (Whole) Masoor Dal is a healthy, protein rich, vegetarian, gluten free, family friendly, easy to make weeknight meal.
This no coconut brown lentil curry is made without cream or nuts. It is naturally thick (thanks to brown lentils) and makes a creamy side to scoop your naan breads or roti.
This curry or dal as we call it is made using basic ingredients (which are easily customizable) from the pantry and makes a filling meal for the family.
The recipe requires just 10-15 minutes of prep work, while the lentils are soaking (optional). Just 5-10 minutes of active cooking time and the Instant Pot does its job.
By cooking pot-in-pot rice, you can save some time and have a full meal ready under 40 mins. A raita or chopped salad on the side would make it a complete meal.
With Instant Pot, this recipe becomes a one-pot meal whereas with pressure cooker, you have to cook the dal separately while the onion-tomato gravy mix is cooked on stove top. The results are same but this process requires your presence in the kitchen.
If you don't have Instant Pot, this can be easily done in a stove top pressure cooker as well. Don't forget to read the recipe card below for complete instructions.
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Whole Masoor Dal vs. Red Lentils
Whole Masoor Dal or Brown Lentils is one of the most common lentils available in local grocery stores.
They are round and flat in shape and has an orange interior. Whole Masoor Dal or Brown Lentils also known as Sabut Masoor Ki Dal is basically whole red lentils with skin.
Also referred to as Egyptian Lentils, the color ranges from light brown to dark brown (almost black) which is why it is referred to as "Kali Dal" in Indian Cuisine.
The cooked dal has a creamy texture and mild earthy flavor. Besides lentil curry, it can be added to soups, lentil Bolognese and salads.
5 things you'll love about Brown Lentils Curry Recipe
Vegetarian and Gluten Free Main Course
Pantry friendly ingredients
Easy one-pot weeknight meal for the family
Contains No Nuts, Cream or Coconut Milk
Freezer friendly, can be made ahead
Ingredients
Brown Lentils, Whole Masoor Dal or Sabut Masoor Ki Dal - I prefer washing and soaking the lentils for atleast 15 minutes before cooking.
This practice is not necessary and the lentils can just be washed, drained and added to the Instant Pot. However, soaking has its own benefits - easy to digest, no flatulence etc.
Also I am a creature of habit which means I cannot do away with the soaking.
Curry Base - Onion, Tomatoes, Ginger Garlic Paste + Spices
Store bought ginger garlic paste can be used or you could grind a batch yourself.
Making ginger garlic paste at home is easy - Just crush equal parts of ginger and garlic in a mortar and pestle or a mixer grinder jar. They can be frozen for months and used as curry base, for soups etc.
Spices - Turmeric, Kashmiri Red Chilli Powder, Ground Coriander, Roasted Jeera (Cumin) Powder and Garam Masala.
The spices are easily available in supermarkets or grocery stores. If you don't find them easily where you live, you can easily skip few.
Garam Masala, for instance, can be substituted with Curry Powder.
Kashmiri Red Chilli (gives good color, low heat) can be substituted with paprika.
The quantities, again, can be altered based on your family's preferences.
My husband and I love spicy food which is why you see green chilies added along with the red chili powder. It is totally optional.
Brown Lentils to Water Ratio - For a cup of Brown Lentils, I use 2 and 1/2 cups of water. You can use vegetarian stock or broth but honestly with so many spices, the curry doesn't need any extra flavor boost.
Tempering - This step is optional but Indians swear by tadka or tarka on their dal. The tempering or the final touches is done using ghee but can be easily substituted with oil. However, I always recommend ghee as the tiny amount of fat adds so much flavor to the dal.
If you choose to skip the tempering, the lentil curry recipe is Vegan.
Step-wise Instructions
Step 1 - Wash and Soak Brown Lentils for 15 minutes while prepping the other ingredients. Drain the water used for soaking.
Step 2 - Press Sauté Mode, add oil and cumin seeds (jeera).
Step 3 - Sautéing the onion, tomato, ginger garlic paste and green chillies
Step 4 - Adding the spices
Step 5 - Adding a splash of water to prevent the spices from burning.
Step 6 - Soaked and drained brown lentils added to the onion-tomato mix.
Step 7 - Water added to cook the lentils
Step 8 - Instant Pot Cook Time - For buttery lentils, allow NPR (Natural Pressure Release). It takes approximately 18 minutes. You can also release the pressure manually after 10 - 15 minutes.
Step 9 - Perfectly cooked lentils (while still holding its shape)is ready to serve.
Serving Suggestions
This Dal or lentil curry can be served with Basmati Rice, Brown Rice OR Quinoa for weeknight meal.
If you are making this curry for entertaining a bunch of friends or family, I would suggest serving it with Jeera (Cumin) Rice.
Indian Breads like Paratha (plain), Naan, Roti or Chapati can be paired with the dal.
Vegetable Sides - I love serving it with some Aloo Gobi (Stir Fried Potato and Cauliflower), Paneer Bhurji (scrambled cottage cheese), Kale Potato Stir Fry and Aloo Methi (Potatoes and Fresh Fenugreek).
You can also serve the lentil curry with Raita - Vegetable Raita, Pineapple Raita, Beetroot Raita and Onion Raita are some of our favorites.
Freezing / Storage Instructions
Once the curry or dal has cooled down, transfer it to an airtight container and store in the refrigerator for 4-5 days.
This curry thickens with time, especially after it has cooled down. You can add some hot water and adjust the consistency of the curry while re-heating either on stove top or microwave.
You can freeze the curry upto 2 months or longer. Once you thaw the curry, do not re-freeze as it comprises the shelf life.
FAQ's
Red Lentils are split brown lentils without skin. They are popularly known as red lentils even though they appear orangish in color. When cooked, these lentils appear yellow.
Always choose suitable variety of rice when cooking lentils. For Brown Lentils, I would recommend using Brown Rice for pot in pot cooking.
Other Instant Pot Dal or Lentil Curry Recipes
Instant Pot Pumpkin Dal - Perfect for Fall or Winters
Instant Pot Chana Dal (Split Chickpeas)
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Instant Pot Brown Lentils Curry Recipe | Whole Masoor Dal
Equipment
- Instant Pot (Read Stove Top Pressure Cooker Instructions in Notes)
Ingredients
- 1 tablespoon Oil use neutral flavor oil
- ½ tsp Cumin Seeds or Jeera
- 2 Onions small size - finely chopped, 3/4 cup
- 2 Tomatoes small size - finely chopped, 3/4 cup
- 1 Green Chili finely chopped (Optional)
- 1 tablespoon Ginger Garlic Paste
- ½ teaspoon Turmeric Powder or Haldi Powder
- ½ teaspoon Kashmiri Red chili powder Substitute with Paprika
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Ground Coriander
- ½ teaspoon Roasted Cumin Powder
- 1 cup Brown Lentils Whole Masoor Dal, Sabut Masoor Dal
- 2 ½ cups Water
- Finely Chopped Cilantro or coriander leaves
Tempering (Optional)
- 1 teaspoon Ghee or Clarified Butter Use Oil for Vegan Recipe
- ¼ teaspoon Cumin Seeds or Jeera
- A pinch of Kashmiri Red Chili Powder optional
Instructions
- Wash and Soak Brown Lentils for 15 minutes. After 15 mins, drain the water used for soaking and keep aside. Note - Soaking lentils is not mandatory.
- Switch on the Instant Pot and Press Sauté Mode. Add oil and cumin seeds (jeera).
- Once the cumin has roasted, add finely chopped onions and sauté for a couple of minutes.
- Now add chopped tomatoes, ginger garlic paste and green chilies (optional)
- Add the spices - Red chili, turmeric, ground coriander and roasted cumin powder. Sauté and add few tablespoons of water to prevent the spices from burning.
- Now add the Soaked and drained brown lentils. Cancel Sauté Mode.
- Add 2 & 1/2 cups of water for cooking and salt to taste.
- Close the Instant Pot with Lid, secure vent to sealing and Pressure Cook on High for 15 minutes. Allow Natural Pressure Release up to 10 minutes and release the balance pressure manually.
- Once the pin moves down, open the Instant Pot and mix using a ladle. The dal is ready to serve garnished with some cilantro.
- The dal will thicken as it cools down slightly and it will be even more thicker the next day. The consistency can be easily adjusted by reheating the dal with some hot water.
Notes
- Spices - Garam Masala can be substituted with Curry Powder. Kashmiri Red Chili (gives good color, low heat) can be substituted with paprika. The quantities, again, can be altered based on your family's preferences.
- Green Chilies - Optional or you can deseed and use jalapeno peppers, if you like.
- Making ginger garlic paste at home is easy - Just crush equal parts of ginger and garlic in a mortar and pestle or a mixer grinder jar. This can be frozen for months and used as curry base, for soups etc.
- Pressure Cook the washed and soaked lentils with salt for 3-4 whistles on high flame. (Water to Dal ratio is same as IP)
- Once the pressure releases naturally, remove the weight and open the lid.
- Heat a pan, add oil and cook the onion tomato base with spices. Now add the cooked brown lentils and mix. Reduce the flame and allow the dal to simmer for couple of minutes until it thickens and turns creamy. Switch off the flame and garnish with chopped coriander leaves (cilantro). Add the tempering with ghee just before serving.
- Once the curry or dal has cooled down, transfer to an airtight container and store in the refrigerator for 4-5 days.
- This curry thickens with time, especially after it has cooled down. You can add some hot water and adjust the consistency of the curry while re-heating either on stove top or microwave.
- You can freeze the curry upto 2 months or longer. Once you thaw the curry, do not re-freeze as it comprises the shelf life.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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