Whole Masoor Dal Recipe (Instant Pot Sabut Masoor)
Whole masoor dal recipe - a must make Indian lentil curry recipe made in Instant pot! It makes a healthy, flavorful, protein-packed vegetarian dinner (+vegan).
Wash/rinse sabut masoor dal using regular, cold tap water 2-3 times or until the water is clear (not cloudy anymore).
Turn on the instant pot with a saute mode. Once hot add oil. Once the oil is hot, add cumin seeds and let them sizzle a bit.
Add chopped onion, and sprinkle a pinch of salt to speed up the cooking process. Cook until onions turn soft and light pink in color.
Add ginger, garlic paste, and green chili. Mix and saute for a minute or until the raw smell of ginger garlic goes away.
Add tomatoes and mix. Cook until tomatoes become soft and almost mushy.
Add remaining salt, turmeric powder, red chili powder, coriander powder, and cumin powder.
Mix and cook for a minute, if the spices are burning then turn off the saute mode and add a splash of water to avoid burning.
Add rinsed lentils and water. Stir everything.
Cover the instant pot with a lid, and keep the valve in a sealing position. Cook on manual (high pressure) for 15 minutes.
Let the pressure go down by itself (NPR - Natural Pressure Release). Once the pin drops open the lid. Stir and check the consistency of the dal and if needed add more water and simmer for 2-3 minutes. If the gravy looks good then no need to simmer.
Add garam masala, squeeze lemon juice, and add chopped cilantro.
Mix and It is ready to serve.
Video
Notes
For the stovetop method, please check the step-by-step method shared above the recipe card.
Adjust the consistency of dal by increasing or reducing the amount of water. If it is too runny after cooking, then you can turn on the saute mode and simmer till you get the desired consistency.
When cooking in Instant pot, always add garam masala after pressure cooking. Otherwise, it loses its aroma and flavor.