Learn 15-Minute Instant Pot Masoor Dal with just a few ingredients in minutes, perfect for a speedy in Instant Pot and tasty weeknight meal.
WHAT IS MASOOR DAL?
Learn 15-Minute Instant Pot Masoor Dal It usually comes with Moong dal but not today! It shines alone for this recipe. It's prepared in an Instant pot and it's gluten-free and vegetarian. This recipe originated in India and made its way to Pakistan.
This easy Pakistani lentil recipe can be prepared in minutes. While Masoor Dal may lack the vibrant hue found in a blend of Moong and Masoor Dal, its exceptional flavor makes it a favorite among all.
DO LENTILS NEED TO BE SOAKED?
While not all lentils need soaking, Chana Dal and Whole Masoor are exceptions, requiring soaking to reduce cooking time. However, for this recipe, soaking is not necessary. Simply ensure to rinse the lentils to remove any dust accumulated during packaging.
WHAT IS TEMPERING/TARKA?
The Tarka/Bhagaar (tempering) serves as a final touch to elevate the flavor. In Pakistani/Indian recipes, Tarka is a technique involving the brief sautéing of whole spices like chopped garlic, dried red chilies, chopped green peppers, curry leaves, and cumin until they turn golden.
INGREDIENTS
- Masoor Dal- Familiarly referred to as the red lentil in our home, be sure to give it a thorough rinse prior to cooking.
- Chicken Cube- It adds flavor to the lentil.
- Ginger Garlic Paste- I used homemade ginger garlic paste but you can use store-bought.
HOW TO WASH LENTILS?
- In a bowl, add the lentil.
- Rinse well with water it's going to be hazy at first but after 7-8 rinses the water should be clear.
- Drain the water out. Now It's ready to cook transfer to the Instant Pot.
HOW TO COOK MASOOR DAL?
Add Masoor Dal in a bowl. Rinse them.
Add Lentil in an Instant pot along with red pepper flakes, turmeric powder, chicken cube, salt, water, ginger garlic paste and pressure it.
It should look like this.
Add water.
Prepare the tempering and pour it over the Masoor Dal.
Enjoy!
WHAT TO PAIR THIS RECIPE WITH?
Pair this recipe with Basmati Rice or Cumin Rice also with some Kachumber and Shami Kabab.
HOW TO STORE IT?
This isn't a freezer friendly recipe. Although this can be stored in the refrigerator for 3-4 days.
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Let's Make Masoor Dal!!!
15-Minute Instant Pot Masoor Dal
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 cup Masoor Dal
- 1½ tbsp ginger garlic paste
- ½ tsp red pepper flakes
- ½ tsp turmeric powder
- 1 chicken cube
- water
- 1 tsp kosher salt or as needed
Tampering
- ¼ cup olive oil
- 1 tsp cumin seeds
- 3 garlic cloves chopped
- 10 curry leaves
- 2 round dried red pepper
Instructions
- In the Instant pot, add lentils, 2 cupsof water, ginger garlic paste , salt, red pepper flakes, chicken cube, and turmeric and mix well!
- Close the lid to the Instant pot.
- Select the "pressure cook" option and set the timer for 10 minutes.
- Vent the steam of the Instant pot and open it.
- Add ½ cup of water.
- Select the "sauté" option for 2 minute and keep stirring. Now select the "keep warm" option while working on the tempering.
Tempering
- In a fry pan, on medium heat, add olive oil.
- Heat the oil, mix in cumin seeds, garlic, round dried red pepper, and curry leaves. Keep stirring them until they are golden.
- Scattered it on top of the lentil and mix well!
- Enjoy with some basmati rice.
- Serve immediately.
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