Whole Masoor Dal

Spotlight on whole masoor dal

We Indians are notorious for our love of all legumes and particularly lentils, which, just like the finished dish, are also called "dal" across many parts of India (in parts of the south they'd be called pappu/paruppu). At any time you'll find a rainbow of lentils in any Indian pantry, from the split coral masoor dal to moong dal, chana dal and toor dal in different shades of yellow, the white urad dal, brown whole masoor lentils, black whole urad lentils, and green whole moong lentils, to name just a few.

Different lentils have different flavors and textures when cooked, which makes it important to use them judiciously in your recipes. Whole masoor dal are one of the best lentils to make a simple dal with because they have a creamy texture when cooked. These striking red lentils also have a nutty, hearty flavor, which tastes amazing in dal, especially when combined with toasted spices. Plus, masoor dal cooks faster and quicker than most lentils, saving precious minutes in the kitchen.

Like most dals, sabut masoor or brown lentils are cheap and easily available, even in U.S. supermarkets--just look for the bagged brown lentils. They are packed with nutrition, including tons of heart-healthy protein and a plethora of minerals, including folate, potassium, B vitamins and iron. Whole masoor is also particularly rich in dietary fiber because it has the skin on.

For this simple lentils recipe, I cook the dal quickly in the pressure cooker (you can also do this on the stovetop or in the Instant Pot, no soaking required).

How to cook masoor dal lentils

Lentils take longer to cook than other ingredients in a dal, so they are usually precooked for the best flavor to the finished dish. For some recipes you'd add a few flavorings to the lentils while they cook, like bay leaves or turmeric or ginger and garlic, but they are not needed in most cases unless a recipe specifically calls for them.

Cooking lentils in a pressure cooker: Most Indian cooks pressure-cook lentils like masoor dal and whole masoor and it is a super efficient way of getting the dals really creamy and soft, the way you want them to be. To prep your dal for cooking, wash the dal in a few changes of water, then place it in the pressure cooker (or the stacked container inside a pressure cooker), with three cups water for each cup of lentils, or enough water to cover the lentils by two inches.

In a pressure cooker that "whistles," you'll need to cook most dals for three whistles. In those that just reach pressure and release steam at a steady rate, give about six minutes after the cooker reaches pressure, or follow manufacturer instructions. Some manufacturers here in the west do warn against cooking lentils in pressure cookers, so make sure you have a model that allows you to cook lentils.

When you pressure-cook lentils, it is best to let the steam release naturally before you open the cooker.

Cooking lentils in the Instant Pot: An Instant Pot makes pressure cooking dal a breeze. Cover the unsoaked lentils by an inch of water and set to high pressure for 10 minutes. Wait for the pressure to release naturally, but if you're in a rush you can force-release 10 minutes after cooking's ended.

Cooking lentils on the stovetop: Cooking lentils on the stovetop is quite simple too. Place the washed lentils in a saucepan, cover with two inches of water, and bring it all to a boil. Cover the pot and let the lentils simmer for about 20-30 minutes or until tender. Some lentils might take longer, some might take less time, so always check for doneness every few minutes. Always ensure there is at least an inch of water covering the lentils and add more if needed.

Whole masoor dal ingredients

• 1 cup whole masoor dal (brown lentils)
• 2 teaspoons coconut oil (divided)
• 1 teaspoon cumin seeds
• 1 large onion (finely chopped, divided)
• 4 cloves garlic (peeled and left whole)
• 2 tablespoons coriander seeds
• 1 tablespoon sesame seeds
• 2 teaspoons poppy seeds
• 1 dry red chili pepper (optional, you can skip if sensitive to heat and if the garam masala you use has red chili peppers added to it. You can also use ½ teaspoon cayenne or any red chili powder.)
• 2 medium tomatoes (chopped)
• 2 tablespoons cilantro (plus more for garnish)
• 2 teaspoons ginger garlic paste
• ½ teaspoon turmeric
• 2 teaspoons paprika (optional, for color)
• ½ teaspoon sugar
• 2 teaspoons garam masala
• Salt to taste
• Wedges of lemon (for serving)

Step-by-step instructions

• Cook the whole masoor on the stovetop or in a pressure cooker or Instant Pot until tender.
• Heat 1 teaspoon oil in a large saucepan. Add the cumin seeds and, when they darken, half the onions and the cloves of garlic and saute until they turn golden-brown. Add the coriander seeds, poppy seeds, sesame seeds and the dry red chili pepper, if using. Saute until these ingredients are lightly colored and very fragrant. Then remove them to a bowl and set aside to cool.
• Once the ingredients have cooled, add them to a blender along with the tomatoes. Blend into a very smooth paste. Add a bit of water if needed to keep the blades moving, although it should not be necessary.
• Heat the remaining oil in the same saucepan and add the remaining onions. Add a pinch of salt and saute the onions until they are golden-brown. Stir in the ginger garlic paste and saute for a minute.
• Add the blended masala and the cooked masoor to the pot along with a cup of the lentil cooking stock, if any, turmeric, paprika, if using, and the sugar. Mix well and let the lentils cook for 10-15 minutes, stirring occasionally, until you see pools of darker liquid float to the top, which tells you everything is cooked as it should be. You can add more liquid to the pot at any time for a runnier dal.
• Sprinkle on the garam masala, stir well, and add more salt as needed. Turn off the heat and garnish with the chopped coriander leaves or cilantro. Serve with wedges of lemon so eaters can squeeze some lemon juice on the dal and rice right before they eat. This also helps tamp down the heat for anyone sensitive to it.

Expert tips for making the best masoor dal

• Make sure the cooked lentils are really tender. Masoor cooks up very soft and that's one of the reasons it makes a great dal: its creaminess. Precook the lentils following one of the methods above.
• Time management tip: You can start making the masala while waiting for the lentils in the pressure cooker or Instant Pot to release pressure.
• Always whisk the dal a bit before adding it to the other ingredients in the pot, which helps create a creamier texture in the dal.
• You can make your dal soupier or thicker, but the perfect consistency for this dal is somewhere in between. Most Indian dals are soupy, not gloppy and thick, because you mix them with rice. Dals always thicken upon cooling, so when you reheat any dal leftovers you will need to add more water to return it to the desired consistency.
• When you add water to a dal to thin it out always check for the amount of salt and add more if needed.

Frequently asked questions