Whole Masoor Dal Recipe

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This whole sabut masoor dal is rich, creamy, deeply flavoured, and elegantly topped with fried onions tadka.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Indian

Servings: adults

Calories: 333kcal

Rinse brown lentil with water 2 – 3 times. Soak in clean water for 15 – 20 minutes. After set time, drain the soaked masoor dal.
In a pressure cooker or instant pot, combine the drained lentil, 3 cups of water, turmeric, coriander powder, ginger, tomato, asafoetida, green chilli, and salt.
Pressure cook for 4 whistles on medium heat. The lentils should be cooked but should still hold their shape (not be completely mashed). Once done, let the pressure release naturally, mash the dal lightly with the back of a ladle to give it a slightly creamy texture.
Heat ghee or oil in a heavy-bottomed pan. Add the sliced onion and fry until it turns light golden and slightly crispy. This takes patience (around 15-20 minutes). They must be truly golden, but not burnt! Add sliced garlic, cumin, and cook for 1 – 2 minutes to brown the garlic.
Turn on the heat of the masoor dal. Add chilli powder, mango powder, garam masala, and stir to combine. Taste, if required, add more seasoning accordingly.
Adjust the consistency by adding a little hot water if the dal is too thick. Let it simmer gently for 10 minutes for the flavours to meld. Pour the simmering Whole Masoor Dal into a serving bowl. Spread the tadka with ghee and fried onions over the dal.
Garnish with fresh coriander leaves. Serve the decadent and comforting whole masoor dal with jeera rice or naan.

Soaking brown lentil helps in reducing the cooking time and at the same time keeping the texture of lentil intact.
In an instant pot, pressure cook the lentil for 15 minutes at medium setting.