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. šTo be quite honest, as a lentil, I feel a bit misunderstood, and I’d like to take this opportunity 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 reputation for turning to mush under any type of pressure. But I mean, it’s not my fault – I’m a sensitive dudeāa 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!
Instant Pot Red Lentil Dal (Masoor Dal)
Instant Pot Red Lentil Dal (Masoor Dal)
Ingredients
- 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
- Ā½ cup onion masala
- 1 teaspoons salt
- Ā½ teaspoon garam masala
- Ā¼ teaspoon cayenne or red chili powder to taste
- Cilantro garnish
Instructions
- Press the sauteĢ 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.Ā
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.Ā
- Naturally release pressure or wait 10 minutes, then release pressure.Ā
- Adjust salt to taste and add more water if youād like a thinner dal. The dal will thicken as it cools so if you are reheating it, youāll likely need to add more water.
MargoLondinium says
This is the BEST red lentil dhal I have ever made or eaten, by far! The onion masala gives the humble red lentil a delicious richness and the finished dhal is so creamy and unctuous! Yummy! Thanks for this recipe š
MargoLondinium says
Forgot to say, I doubled the recipe (6 ltr IP) and used 5 cups of water (not 6) and the consistency was perfect. š
Ashley - My Heart Beets says
Margo, thank you! So happy to hear that š I’m glad you liked it!
Laxmi says
Awesome article šš
Ashley - My Heart Beets says
Thanks, Laxmi! š
Kiran says
Quick, easy to make, super tasty recipe. The Dal tasted so creamy. Will be making this regularly!
Ashley - My Heart Beets says
Kiran, I’m glad to hear that! Thank you for letting me know how much you liked this dal š
Lisa says
Made a double batch in my 8 qt Instant Pot. Replaced the serrano with half a jalapeƱo since that’s what I had. Just finished eating some over rice, with a dollop of yogurt, some green chili pickle, and chundo. Delicious! The Prince of Bangladesh (AKA my boyfriend) even asked for seconds!
My Heart Beets says
Lisa, that’s so great to hear! Thanks for letting me know how much you and your prince (lol) enjoyed it!
Andy Dennis says
Tasty. I have made this a few times now and it has come out very thin and watery (although flavorful). Iām thinking about using less water next time, or draining some water off before I blend it. I prefer the texture and consistency of the Chana dal recipe which is stiffer – more like a squash soup. Thanks, Ashley for your recipes – I got an instant pot earlier this year and dove head first into making Indian food (even though I had never previously attempted it). Your website has been a major resource!
My Heart Beets says
Glad you like it, Andy. I think consistency is a matter of preference when it comes to dal, so feel free to add less water if you prefer. This dal thickens as it sits, so if you use less, you may end up needing to add more when reheating. Glad to hear you like the chana dal as well!
Sana says
Made this tonight as I needed a quick and easy recipe and had onion masala on hand. Omitted the serrano pepper and red chili for my toddler and despite that, it tasted lovely. Toddler approved too!
My Heart Beets says
Sana, that’s so nice to hear š Glad you and your toddler enjoyed this dal!
sharon says
Could I double this recipe? In a 6 qt?
My Heart Beets says
Hi Sharon, I haven’t tried but I think it should fit in a 6 qt.
Jean M says
I made the onion masala a couple of days ago and made this last night after a long day at work. So freaking good and so simple to make! My husband and I both loved the soup and are enjoying leftovers for today’s lunch!
I can’t wait to try other recipes using the onion masala. I love time savers for weekdays.
My Heart Beets says
Jean, so great to hear! I’m really glad you and your husband liked this dal so much! Let me know what you think of any other onion masala recipes that you try š
Betsy says
Hi! I would like to rate this 7 stars! I used a 1/4 tsp less salt and it was mind boggling!!! Love your recipes, ashley!!!! You are the very best in precision and flavor!!!!!!
My Heart Beets says
Hi Betsy, wow, thank you! That’s so great to hear! I really appreciate the kind words. š
Jon says
Nice short recipe. Few suggestions:
1. Why the irrelevant video on the top of onion masala? This is a daal recipe.
2. Cut out the history geography and anthropology.
3. Just post a video recipe that’s it.
My Heart Beets says
Thanks for the feedback, Jon. The onion masala video is there because this dal calls for onion masala. If/when I make a red lentil dal video, I’ll update the post. Also, I have a “jump to recipe” button that you’re welcome to use – it’ll take you right to the recipe.
KG says
This was truly delicious, as good as any restaurant dal Iāve tasted and better than most of those!
My Heart Beets says
That’s so great to hear! Thanks for letting me know how this turned out for you š
Jenny says
Hi Ashley! I’m not much of a kitchen gadget person (and I’m from Australia so this is the first I’d heard of an “instant pot”, haha!) so is there a way to make this on the stove?
Just made your stovetop baingan bharta last night and it was splendid!
Thanks š
Jenny
Alex says
I just made this for a potluck and everyone loved it! So, so easy to make. I threw it together right before the potluck very quickly. Now I know they liked it, they will be getting many more of your recipes!
My Heart Beets says
Alex, that’s awesome! I’m so glad everyone loved it š Thanks for letting me know how it turned out!
Divya says
How long this lentil needs to be soaked before actually putting it in instant pot?
My Heart Beets says
Hi Divya, you can just rinse these lentils – they cook very quickly. If you want to soak them though you can.
Jenita says
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…
My Heart Beets says
Jenita, I’m so happy to hear that you and your fam loved this dal š 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!
Jenita says
I haven’t tried it. The recipe calls for cumin seeds but in the instructions, its says when the “mustard seeds pop”
My Heart Beets says
Jenita, ah thank you so much! Fixed it š
Ravan says
Quick question, what are the steps to cook if I don’t have any onion masala on hand?
Ravan says
Just following up, how would you make this if you donāt have onion masala already made.
My Heart Beets says
Hi Ravan, sorry for the delay in answering your question. If you don’t have onion masala, you’ll want to sautĆ© 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 sautĆ© 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!
Ravan says
Thank you so much š
Maneesha says
Ahhh soul food! Can’t wait to try this! I love all daals! I also love how you’re advocating for red masoor! š
My Heart Beets says
Yes! Can’t wait to hear what you think š Thanks Maneesha!
Maneesha says
So delicious and easy to make! I love the convenience of making masoor daal and how well it captures flavor! Thanks for an awesome recipe, Ashley! Soul food at its finest!
My Heart Beets says
I’m so glad! Thanks for letting me know how it turned out for you, Maneesha! Hope you’re doing well š