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    Home » Recipes

    Masoor Daal (Red Lentil)

    Published: Sep 17, 2018 · Modified: Nov 20, 2024 by Izzah Khan · 6 Comments

    Jump to Recipe

    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!

    Masoor Daal (Red Lentil)

    Rookie With A Cookie
    If you're looking for a Daal that has all the flavors you ever craved, this is it!
    Print Recipe
    Cook Time 20 minutes mins
    Total Time 20 minutes mins
    Course lunch
    Cuisine Indian, Pakistani
    Servings 3

    Ingredients
      

    Daal

    • 1 cup red lentil masoor daal
    • 2 ½ cups water
    • ½ teaspoon coriander powder
    • ½ teaspoon garam masala
    • red chili powder pinch
    • ½ cup tomato chopped
    • salt to taste

    Tarka (temper)

    • ½ cup oil you can reduce this amount to your liking
    • 5 garlic cloves sliced thin
    • ½ teaspoon red chilli flakes
    • ¼ teaspoon red chili powder

    Instructions
     

    • In a pressure cooker on medium heat, pressure cook lentil, water, coriander powder, garam masala, red chili powder, and tomato.
    • 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).*
    • Turn the flame to the lowest setting while you prepare the Tarka.
    • 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.
    • Pour the Tarka in the hot daal, give it a quick stir and turn off the flame.
    • Cover with lid until ready to serve.
    • Serve hot with Basmati or any long-grain rice.

    Notes

    *Start with 3 whistles and check your desired consistency. At 4 whistles, the daal will be quite thick so lately I've been cooking it for 3 whistles.
    **You can also omit tomato and increase water by ½ cup. I have also been doing this lately.
    ***Lastly, you can reduce the oil for tarka to ¼ cup if ½ cup is too much for you.
     

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    Reader Interactions

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      Recipe Rating




    1. Shazeen

      January 22, 2020 at 4:40 am

      How long would you recommend cooking this in an instant pot instead and would you tweak the water/spice ratio in an instant pot?

      I have a ninja foodi and I used the exact recipe and it didn’t turn out as good as your video! 🙁

      I may have guesstimated the time incorrectly to pressure cook.

      Reply
      • Rookie With A Cookie

        February 08, 2020 at 10:19 pm

        Hi Shazeen, for pressure cooking knowing the vessel is quite important. I have never used an instant pot so unfortunately won't be able to suggest a trusted technique. Usually, if at the end of pressure cooking I find the daal to be grainy, I add more water and cook it off on the stove. Similarly, if I think the lentils aren't done, I put back on pressure for a few more wistles. Sorry if you were hoping for a better response but I hope this helps a it.

        Reply
    2. Sandy Peterson

      December 09, 2019 at 1:43 am

      Hi, I just found you and I'm very excited to try some of your recipes. For the first time in my life, I just went to a Pakistani & Indian restaurant. I have NEVER had such AMAZING FOOD in my LIFE!! I'm ready to learn as much as I can about this type of food, so thank you for your recipe. One question for you, where did you purchase your cute little pressure cooker?

      Reply
      • Rookie With A Cookie

        December 11, 2019 at 12:43 am

        Ahh, I borrowed a friend's for this recipe but check out hawkin's Classic Pressure Cooker. I believe this holds 2 litres.

        Reply
    3. ASIYA

      March 18, 2019 at 11:36 am

      Thanks for recipe.

      Reply

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    Hi, I'm Izza!

    I’m a Program Manager in Big Tech and the creator of this blog. My recipes are tried and true dishes inspired by my Pakistani roots and frequent travels. I live in Los Angeles with my husband and occasionally do private dinners.

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