Creamy red lentil dal, made in minutes, in an instant pot!
Once upon a time, a girl named Ashley with a food blog came up with this great recipe for red lentil dal, also known as masoor dal. But she had absolutely nothing interesting to say about the dal other than the fact that it was tasty. When she tried explaining this to the bowl of masoor dal, the dal was quite offended. So masoor dal decided HE would take over Ashley‘s post and talk a little about himself.
Hi. I’m Red Lentil Dal, but feel free to call me Masoor. I’m taking over Ashley‘s blog post today because frankly, I don’t trust her to do me justice. She thinks the only thing interesting about me is the fact that I taste good. 🙄To be quite honest, as a lentil, I feel a bit misunderstood and I’d like to take this opp to tell you about the real me.
I know what you’re thinking. But Masoor, you’re so popular. You’re everywhere! You’re in every grocery store. Everyone LOVES you.
Yes, it’s true. I’m basically a lentil celebrity. But that doesn’t mean I feel UNDERSTOOD. I sort of feel like no one really knows the real me. I mean, even my name. They call me Red Lentil but I’m really more orangey-pink/salmon in color and then after you cook me, I turn into a beautiful shade of gold. Yes, gold.
And I know everyone knows OF me but no one really appreciates how truly special I am. I’m not the lentil you bring to a party or introduce to family/friends. Why is that? Everyone loves chana dal for its texture and for how nutty it is and ugh, don’t get me started on the bigger guys, kidney and chickpea… they are so full of themselves. They show up at every Indian dinner party.
Everyone thinks of me as this mild, sweet lentil and I have this rep for turning to mush under any type of pressure. But I mean, it’s not my fault – I’m a sensitive dude. A quality to be admired. Also, I’m low maintenance. You don’t need to soak me (unless you want to) – just give me a quick rinse and cook. Easy, tasty and filling – what more could you possibly want?
I know I’m a common lentil, but I’m not ordinary, okay? I am really, really special.
Everyone treats me like I’m old news. Yes, I’ve been around for a while (my ancestors were around before domestication – like 11000BCE), but I’m not history… I’m historic. I mean, I’m mentioned a few times in the Bible… someone (Esau) gave up his birthright (to Jacob) for a bowl of ME (RED lentils). Yeah. I’m also mentioned in early Sanskrit lit (along with my buddies, ma (urad) and mung – who also deserve more love, in my opinion).
I’m also still really relevant now. I’m economical – I’ll keep your pockets and your belly nice and full. And I’m good for the environment, so please appreciate my plant-based awesomeness.
WHEW. Alright. I’ve made my case. You see it now, right? I’m one special lentil. So feel free to keep me on your weekly menu but invite me to a party every now and then too, okay?
If you want to learn more about my bean friends, check out this post about the different lentils used in Indian cooking or read this surprisingly fascinating book about beans or this interesting read about Indian food history. Enjoy!
Print Instant Pot Red Lentil Dal (Masoor Dal)
Print Recipe
Pin RecipeIngredients
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 1 serrano pepper, slit in half but still intact
- 3 cups water
- 1 cup red lentils (masoor dal), rinsed
- ½ cup onion masala
- 1 teaspoons salt
- ½ teaspoon garam masala
- ¼ teaspoon cayenne or red chili powder, to taste
- Cilantro, garnish
Instructions
- Press the sauté button, add oil and allow it to heat up for a minute. Add cumin seeds and serrano pepper to the pot. Once the cumin seeds start to brown, add the remaining ingredients to the pot.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure or wait 10 minutes, then release pressure.
- Adjust salt to taste and add more water if you’d like a thinner dal. The dal will thicken as it cools so if you are reheating it, you’ll likely need to add more water.
Ahhh soul food! Can’t wait to try this! I love all daals! I also love how you’re advocating for red masoor! 🙂
Yes! Can’t wait to hear what you think 🙂 Thanks Maneesha!
Quick question, what are the steps to cook if I don’t have any onion masala on hand?
Just following up, how would you make this if you don’t have onion masala already made.
Hi Ravan, sorry for the delay in answering your question. If you don’t have onion masala, you’ll want to sauté an onion until it starts to turn brown, add a teaspoon each of minced garlic and ginger and then add 1-2 diced tomatoes and sauté until they cook down. You’ll also want to add the following spices that I include in the onion masala sauce: coriander, paprika, cumin, turmeric, cayenne. Hope that helps!
I haven’t tried it. The recipe calls for cumin seeds but in the instructions, its says when the “mustard seeds pop”
Jenita, ah thank you so much! Fixed it 🙂
I made this 2 days ago and my fam & I loved it. I think I like masoor more than toor or moong dal, always used masoor only for sambar. So simple ,easy to make , healthy and a filling dish as well. It sits well too. I ate the rest of it the next day as a soup with a little indian pickle…
★★★★★
Jenita, I’m so happy to hear that you and your fam loved this dal 🙂 Thanks for letting me know how it turned out! And I normally use toor for sambar but I’m going to use masoor the next time I make it – thanks for sharing that!
How long this lentil needs to be soaked before actually putting it in instant pot?
Hi Divya, you can just rinse these lentils – they cook very quickly. If you want to soak them though you can.