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Masoor Daal (Red Lentil)

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



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

Tarka (temper)

  • 1/2 cup oil you can reduce this amount to your liking
  • 5 garlic cloves sliced thin
  • 1/2 tsp red chilli flakes
  • 1/4 tsp red chili powder


  • 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.


*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 1/2 cup. I have also been doing this lately.
***Lastly, you can reduce the oil for tarka to 1/4 cup if 1/2 cup is too much for you.