Masoor Daal (Red Lentil)

Daal, not dull! Hah I tried.

It’ s a proud moment for this blog because I have finally mastered the art of cooking Daal. After many failed attempts (partly because I didn’t own a presuure cooker), I have finally nailed Daal Chawal. This recipe is a version of the one my cook in Pakistan used to make and is admittedly a tad spicier. I also took the liberty to deepen the color but don’t worry, I’ll share the more classic yellow daal very soon!

If you’re in the same boat as I was a few weeks ago, this is for you! Just get yourself a mini pressure cooker featured in this video and you’re golden!

5.0 from 1 reviews
Masoor Daal (Red Lentil)
Cook time
Total time
If you're looking for a Daal that has all the flavors you ever craved, this is it!
Recipe type: Lentil (Daal)
Cuisine: Pakistani
Serves: 3-4
  • Pressure cook:
  • 1 cup red lentil (masoor daal)
  • 2½ cups water
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • red chili powder, a pinch
  • ½ cup tomato, chopped
  • Tarka temper:
  • ½ cup oil
  • 5 garlic cloves, slices
  • ½ tsp red chilli flakes
  • ¼ tsp red chili powder
  1. In a pressure cooker on medium heat, pressure cook lentil, water, coriander powder, garam masala, red chili powder, and tomato.
  2. Wait for 4 whistles. The texture should be mushy. If the texture differs from the video, pressure cook for 2 more whistles. Remove lid (be sure to let the steam release completely--I prop up the safety valve with a knife).
  3. Turn the flame to the lowest setting while you prepare the Tarka.
  4. In another pan, add oil, garlic cloves, red chilli flakes and red chilli powder and let cook on low heat for a few minutes or until garlic has turned golden brown.
  5. Pour the Tarka in the hot daal, give it a quick stir and turn off the flame.
  6. Cover with lid until ready to serve.
  7. Serve hot with Basmati or any long-grain rice.





  1. Looks so good. I can’t wait to try! What size of pressure cooker is needed for this? Mine is only 2 liters, so I am thinking I should half the recipe, or would need a larger cooker to make the full recipe.

    1. Hi Am, I have a small pressure cooker. The size you have should be fine since we only ass 2.5 cups of water.

  2. A poor man’s food at one time, daal has to be one of my most favourite dishes. With so many types of grain, and so many different ways to cook them, daal has to be one of the most popular dishes in both Pakistan and India.

    I will most certainly try your recipe sometime soon and give some feedback. As a small tip you can include for your readers, I have found an alternate way to quickly cook the lentils. After washing in cold water till clear, I will transfer to a microwave safe dish and fill it with water till it is about 1.5″ above the lentils. The nuke it on high for 10 minutes. Then I go remove, drain and use it as the recipe prescribes. Sure beats having to simmer it till the lentils are cooked.

    1. Thanks for your comment Ralph! Masoor daal is not a tough daal and actually cooks within 5-10 minutes (in a pressure cooker), but that is a fantastic tip for those who may want to try it without a pressure cooker. Share your results when you try this please!

  3. OMG thanks soooooooooooooooooooooooo much. My mum is soooooooooooooooo happyyyyyyyyy. yay I am going to cook that for dinner.

    1. I’m sure your mom makes a really good daal too! This is definitely not the traditional daal chawal, but you’ll love the taste. If you cook it soon, please share the results!

  4. OMG thanks soooooooooooooooooooooooo much. My mum is soooooooooooooooo happyyyyyyyyy.

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