Masoor Dal Recipe (Indian Brown Lentils)
An easy dump in one recipe that is used in most Indian homes and turns out super YUM!
Servings 5 Servings
- 1 cup brown lentils (whole masoor dal), preferably soaked for 30 minutes in warm water.
For Brown Lentils
- 1 onion cut in 4 pieces
- 1 tomato cut in 4 pieces
- 2-3 chillies chopped or 1 tablespoon green chilli paste
- 1 tablespoon ginger paste
- ¾ teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 cloves
- 4 pepper
- 1 bay leaf
- 1- inch cinnamon
- 4 red chillies
- 2 tablespoon tamarind pulp dissolved in water or lemon juice
- 4-6 tablespoon oil less or more to preference
- 3 fat cloves of garlic sliced
- ½ teaspoon cumin seed
- 2 twigs of curry leaves skip if not available
- 3 tablespoon chopped fresh coriander for garnish
Wash and soak brown lentils for 30 minutes in warm water. Then drain the water.
In a large pot take soaked lentils, all the ingredients for brown lentils, and 3 cups of water. Bring the lentil to boil. Then reduce heat to medium-low and cover the pot. Cook for 20-30 minutes until lentils are soft.
Add tamarind pulp and give it is a good stirring to dissolve onion and tomatoes. Add water if needed to adjust consistency.
You may add mustard seeds or chilies in tempering if you like.
If making in the instant pot. 5-7 minutes (less for whole daal more for slightly mushy daal) pressure cooking is enough to cook the dal, add the tempering and serve.
Similarly, if slow cooking, put all ingredients (except tempering) in the slow cooker and cook for several hours. Make the tempering in separately, then mix with dal and serve.