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.
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LET'S MAKE WHOLE MASOOR DAL!!!
Quick 20-Minute Whole Masoor Dal
Equipment
- Instant Pot
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
Tarka/Tampering
- 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
Instructions
- Add in the Whole Masoor Dal, 2.5 cups of water, salt, turmeric powder, red chili powder, onion, ginger garlic paste, mix it.
- Turn on the Instant Pot.
- Select Pressure Cooker setting set for 18-20 minutes or until the lentil are cooked.
- Let the steam vent out and open the lid.
- Select sauté mode
- Next add 1½ cup of water and mix.
- Now add tamarind concentrate paste and mix well.
- Now the Instant Pot on Keep warm.
Tarka/Tempering
- In a fry pan, add oil on medium heat on stovetop, and let it heat up.
- Now add onion sauté onion until they are brown.
- Add in the remainder of the tarka/tempering ingredients and fry them for 2 minutes.
- Turn off the stove
- Then pour it on top of the Whole Masoor Dal.
- Serve it with Basmati Rice and some Kachumber salad.
Video
Notes
- Use a wooden spoon when making this recipe so you can easily mash the lentils after pressure cooking if desired.
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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.
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