Name: Quick 20-Minute Whole Masoor Dal
Prep time: 2 min
Cook time: 18 min
Total time: 20 min
Ingredients: 1½ cup whole masoor dal; 1 tsp kosher salt (or as needed ); 1 tsp turmeric powder; 1 tsp red chili powder; 1 medium onion (roughly cut into 4-5 pieces ); 2 tbsp ginger garlic paste; 1½ tsp tamarind concentrate paste (imlee ka paste ); water; ⅓ cup olive oil (or any neutral oil ); ½ medium onion (thinly sliced ); 2 medium serrano peppers (green pepper (finely chopped)); 4 sprig curry leaves; ½ tsp cumin seeds; 4 garlic cloves (finely chopped ); 12 mint leaves (finely chopped ); 1 tbsp cilantro (finely chopped )

Jump to Recipe Step by Step Print Recipe

Here’s an authentic recipe for Quick 20-Minute Whole Masoor Dal, also known as Kaali Dal (black dal). It’s quick to prepare, coming together in just 20 minutes. There’s no need to soak the lentils—just add them directly to the Instant Pot and start cooking.

WHAT IS WHOLE MASOOR DAL?

Quick 20-Minute Whole Masoor Dal, also known as Kaali Dal (black dal) or Sabut Masoor Dal in Urdu, is a hearty and comforting dish beloved by every Pakistani. Although it originated in India, it has become a staple in Pakistani cuisine.

This lentil recipe has been a favorite of my daughter since she was a toddler. It also holds a special place in my heart because my youngest brother and his wife instantly bonded over their shared love for it when they first met. Our entire family enjoys this lentil dish, and it’s a cherished Pakistani recipe that brings back memories of my home in Kansas, where my mother would cook it once a week.

Whole Masoor Dal is full of flavor, made easy in an Instant Pot, and rich in protein. It's light on the stomach and easy to digest, making it an ideal weeknight meal. Enjoy it with White Basmati Rice and a side of Kachumber salad.

MASOOR DAL VS WHOLE MASOOR DAL

Whole Masoor lentils, also known as Sabut Masoor, are the unhulled version of red lentils (Masoor dal). When the skin is removed and the lentils are split in half, you get split red lentils. If you closely observe whole masoor, you can see the orange hue of the red lentils beneath the skin. Do check out the recipe of combining Moong and Masoor Dal together.

INGREDIENTS

Whole Masoor Dal- This is a lentil that you need don't need to pre-soak just dump and turn on the Instant Pot and go then come back to do tarka/tempering.
Onion- I used red onion but you can white onion as well.
Ginger Garlic Paste- I used homemade Ginger garlic paste but you can use store-bought ginger garlic paste.
Tamarind Concentrate Paste- This is for the tangy flavor.

HOW TO MAKE WHOLE MASOOR DAL?

Add water, whole masoor dal, onion, red chili powder, turmeric powder, and ginger garlic paste then pressure it.

Now add some water and tamarind concentrate paste.

Prepare the tempering and pour it all over lentil. Serve it with Basmati Rice and some Kachumber. Enjoy!

TIPS

This might surprise you, but you can substitute tomato for Tamarind Concentrate Paste. Just be sure to add the tomato before pressure cooking in the Instant Pot.
Use a wooden spoon when making this recipe so you can easily mash the lentils after pressure cooking if desired.
If you’re missing some ingredients for tempering, feel free to skip them. As shown in the video, I also left out several tempering ingredients I didn’t have on hand.

HOW TO STORE IT?

Store the Whole Masoor Dal in an airtight container and keep it in the refrigerator; it will stay good for 3-4 days. This recipe is also freezer-friendly and can last up to 1 month in the freezer. When you're ready to eat, simply thaw it and heat it on the stovetop—it will taste as fresh as when you first made it.

Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.

LET'S MAKE WHOLE MASOOR DAL!!!

one bowl of whole masoor dal with tempering and the white bowl with white rice and lentil with a green towel running between them with 2 curry leaves sprig on each side.

Print Recipe

No ratings yet