Instant Pot Brown Lentils Curry Recipe | Whole Masoor Dal
Indulge in the rich flavors of this comforting Instant Pot Brown Lentils Curry, a hearty dish infused with aromatic spices and wholesome ingredients. This recipe promises a delightful culinary journey, perfect for cozy dinners or vibrant gatherings with loved ones.
Ingredients:
1 tablespoon Oil (use neutral flavor oil)
½ tsp Cumin Seeds or Jeera
2 small Onions, finely chopped (approximately 3/4 cup)
2 small Tomatoes, finely chopped (approximately 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:
- Preparation: Begin by washing and soaking the brown lentils for 15 minutes. After soaking, drain the water and set aside. Note that soaking lentils is optional but offers benefits such as improved digestibility.
- Sauté Aromatics: Start the Instant Pot in Sauté Mode. Add oil and cumin seeds. Once the cumin seeds are roasted, add finely chopped onions and sauté until they turn translucent.
- Add Flavors: Incorporate chopped tomatoes, ginger garlic paste, and green chilies (optional). Introduce the array of spices – turmeric, Kashmiri red chili powder, ground coriander, and roasted cumin powder. Sauté and add a few tablespoons of water to prevent the spices from burning.
- Combine Lentils: Now, add the soaked and drained brown lentils to the pot. Cancel Sauté Mode.
- Pressure Cook: Pour 2 ½ cups of water into the Instant Pot, add salt to taste, and secure the lid. Pressure Cook on High for 15 minutes. Allow for Natural Pressure Release for up to 10 minutes before manually releasing the remaining pressure.
- Final Touch: Open the Instant Pot and stir the curry using a ladle. The dal is now ready to be served, garnished with freshly chopped cilantro.
- Optional Tempering: For added flavor, heat ghee or oil in a small pan. Add cumin seeds and Kashmiri red chili powder (optional). Once aromatic, drizzle this tempering over the prepared dal just before serving.
Notes:
- Soaking Lentils: While optional, soaking lentils before cooking offers benefits such as improved digestibility and reduced flatulence.
- Ingredient Substitutions: Garam masala can be substituted with curry powder, and Kashmiri red chili powder can be replaced with paprika. Adjust quantities based on personal preference.
- Storage and Freezing: Leftover curry can be stored in an airtight container in the refrigerator for 4-5 days or frozen for up to 2 months. Adjust the consistency by adding hot water while reheating.
Savor the essence of traditional Indian cuisine with this delightful Whole Masoor Dal recipe, offering a perfect balance of flavors and textures that will surely tantalize your taste buds. Whether enjoyed as a comforting weeknight meal or showcased at a festive gathering, this dish is bound to impress and delight with its wholesome goodness and irresistible aroma.
Instant Pot Brown Lentils Curry Recipe | Whole Masoor Dal
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
Soaking the Brown Lentils, Whole Masoor Dal or Sabut Masoor Ki Dal – I prefer washing and soaking the lentils for atleast 15 minutes before cooking. This step is optional and you can just wash and drain the lentils, add to the IP. However, soaking has its own benefits – easy to digest, no flatulence etc.
Substitutes for Ingredients
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.
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 but plain water is perfectly fine considering we are using so many spices for the curry base.
Tempering – This step is optional. The tempering or the final touches is done using ghee but can be easily substituted with oil. If you skip the tempering, the lentil curry recipe is Vegan.
Instructions for cooking Whole Masoor Dal in Stove Top Pressure Cooker
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.
Storage / Freezing Instructions –
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.