Instant Pot Whole Masoor Dal (Brown Lentils)

This Instant Pot Whole Masoor Dal is a comforting, protein-rich Indian lentil curry made with whole brown lentils, onions, tomatoes, and everyday Indian spices. It is hearty, flavorful, and perfect for a busy weeknight. A simple tempering of aromatics and spices, whole lentils all pressure-cooked in the Instant Pot for a delicious homemade meal.

Jump to:

• What Is Whole Masoor Dal?
• Why You Will Love This Instant Pot Whole Masoor Dal
• Ingredients You Will Need
• How to Make Instant Pot Whole Masoor Dal
• Tips for Making the Best Instant Pot Whole Masoor Dal
• What to Serve With Whole Masoor Dal
• Variations to Try For Preparing Brown Lentils
• Frequently Asked Questions
• More Instant Pot Indian Recipes to Try
• Instant Pot Whole Masoor Dal

Whole masoor dal has always been one of those simple Indian dishes that make a meal feel complete. Serve it with steamed basmati rice, jeera rice, or warm roti for a wholesome lunch or dinner. The best part? This recipe comes together in one pot, with minimal hands-on effort.

If you love easy Indian recipes made in the Instant Pot, this whole masoor dal deserves a place in your weekly meal rotation.

What Is Whole Masoor Dal?

Whole masoor dal is made with brown lentils that retain their outer skin. Unlike red masoor dal, which is split and cooks quickly into a soft, creamy consistency, whole masoor dal holds its shape better and has a slightly earthy flavor.

It is commonly used in Indian cooking to make nourishing dals, curries, and one-pot meals. Whole masoor dal is especially popular in North Indian households, where it is often served with rice, roti, and a side of sabzi.

Brown lentils are also a good source of plant-based protein, dietary fiber, and essential minerals. They are an affordable pantry staple and work well in everyday vegetarian meals.

This Instant Pot version makes cooking whole masoor dal much easier. There is no need to stand over the stove or watch the lentils simmer. The pressure cooker does most of the work.

Why You Will Love This Instant Pot Whole Masoor Dal

• Easy one-pot recipe: The onions, tomatoes, spices, and lentils are cooked in the Instant Pot. Cleanup is simple, too.
• No soaking required: Whole masoor dal can be cooked directly in the Instant Pot after rinsing. Soaking is optional.
• Perfect for busy weeknights: Most of the cooking happens under pressure, leaving you free to prepare the rest of your meal.
• Cook Using Pot in Pot (PIP) method: Cook rice or brown rice to serve with the lentils using the pot-in-pot method.
• Packed with plant-based protein: Brown lentils make this a satisfying vegetarian meal.
• Made with pantry staples: You will need lentils, onions, tomatoes, ginger, garlic, and a few everyday Indian spices.
• Easy to customize: Adjust the consistency, spice level, and tempering to suit your taste.
• Great for meal prep: The dal reheats well and can be stored for quick lunches and dinners throughout the week.

Ingredients You Will Need

Here is everything you need to make this flavorful Indian whole masoor dal in the Instant Pot.

Whole Masoor Dal- Whole brown masoor dal is the main ingredient in this recipe. Rinse it thoroughly under running water to remove any dust or debris. Check the lentils for small stones before cooking.

There is no need to soak the lentils for this recipe. However, if I have time, I like soaking them for 30 minutes in hot water. This can help them cook a little faster and may produce a softer texture.

Onion- Finely chopped yellow or red onion creates the base of the curry. It adds sweetness and depth to the masala.

Tomatoes- Fresh chopped tomatoes add a gentle tang and help create a flavorful curry base. You can also use canned diced tomatoes when fresh tomatoes are unavailable.

Aromatics- Freshly minced ginger, green chilies and garlic bring warmth and flavor to the dal. They are essential ingredients in the masala and complement the earthy flavor of brown lentils.

Ground Spices- You will need turmeric powder, Kashmiri red chili powder, ground coriander,garam masala, and ground cumin. These spices give the dal its warm color and balanced flavor.

Kashmiri red chili powder adds color without making the curry excessively spicy. Adjust the amount to suit your preference.

Tempering - Cumin seeds are added to hot oil at the beginning of the recipe. They release their aroma and create a flavorful foundation for the onion-tomato masala.

Oil or Ghee- Use a neutral cooking oil for a vegan version. Ghee adds a rich, traditional flavor if you do not need the recipe to be vegan.

Water- Water is used to pressure-cook the lentils and create the curry. You can add more hot water after cooking if you prefer a thinner consistency.

Kasuri Methi- Crushed kasuri methi, or dried fenugreek leaves, adds a lovely finishing aroma. Both ingredients are optional but recommended.

Fresh Cilantro and Lemon Juice- Fresh cilantro brightens the dal, while a squeeze of lemon juice balances the earthy lentils and rich spices.

How to Make Instant Pot Whole Masoor Dal

This recipe uses the sauté and pressure-cook functions of the Instant Pot. Follow these simple steps for tender lentils and a flavorful curry.

Rinse the Lentils

Measure one cup of whole brown masoor dal. Rinse it under running water two or three times, until the water runs clearer.

Drain the lentils and set them aside.

Sauté the Whole Spices

Set the Instant Pot to Sauté mode. Add two tablespoons of oil or ghee.

Once the oil is hot, add one teaspoon of cumin seeds, dried red chilies and curry leaves. Let them sizzle for a few seconds until fragrant.

Add one finely chopped medium onion. Sauté for 3–4 minutes, stirring occasionally, until the onion softens and begins to turn golden.

Add one tablespoon of minced ginger and garlic, along with one finely chopped green chili.

Sauté for about 30–60 seconds, until fragrant. Stir frequently to prevent the garlic from burning.

Cook the Tomatoes and Spices

Add one medium chopped tomato, half a teaspoon of turmeric powder, one teaspoon of ground coriander, half a teaspoon of ground cumin, half a teaspoon of Kashmiri red chili powder, and half a teaspoon of garam masala.

Season with salt to taste, you will need just a little over half a teaspoon.

Cook for 3–4 minutes, stirring occasionally. The tomatoes should soften and begin to break down into the masala.

If the mixture starts sticking to the bottom of the pot, add a small splash of water and scrape the bottom thoroughly. This helps prevent a burn warning during pressure cooking.

Add the Lentils and Water

Add the rinsed whole masoor dal and mix well with the onion-tomato masala.

Pour in three cups of water. Stir everything together and check that no food is stuck to the bottom of the inner pot. Pour 2 cups of water if you are cooking rice using the pot-in-pot method. Adjust the consistency of the dal once it is ready.

Cancel Sauté mode and close the Instant Pot lid. Set the pressure valve to the sealing position.

Pressure-Cook the Dal

Select Pressure Cook on High and set the timer for 15 minutes.

Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure according to your Instant Pot's instructions.

Open the lid once the pressure has fully released.

The lentils should be tender and cooked through.

Adjust the Consistency

Stir the dal well. Some lentils will break down naturally and thicken the curry.

If the dal is too thick, add a little hot water and simmer it using Sauté mode for 1–2 minutes. If it is too thin, simmer it uncovered until it reaches your preferred consistency.

Whole masoor dal can be served as a thick curry or made thinner to enjoy with rice.

Finish With Kasoori Methi

Stir in one teaspoon of crushed kasuri methi, if using.

Simmer for another minute. Finish with freshly chopped cilantro and a squeeze of lemon juice.

Your Instant Pot whole masoor dal is ready to serve!

What to Serve With Whole Masoor Dal

Whole masoor dal is a versatile Indian curry that pairs well with several everyday dishes.

• Steamed basmati rice: A classic combination that makes a comforting, satisfying meal.
• Jeera rice: Fragrant cumin rice complements the earthy flavor of brown lentils.
• Roti or chapati: Serve the dal with freshly made Indian flatbread for a simple lunch or dinner.
• Paratha: A flaky paratha makes a delicious accompaniment, especially when the dal is served thick.
• Cucumber raita: A cooling yogurt side balances the warmth of the spices.
• Indian vegetable sabzi: Pair the dal with aloo gobi, bhindi, or a seasonal vegetable stir-fry.
• Indian pickle and papad: Add a little crunch and tang to round out the meal.

For a simple weeknight dinner, I love the idea of serving this dal with basmati rice, a vegetable sabzi, and a spoonful of homemade pickle.

Variations to Try For Preparing Brown Lentils

Do I need to soak whole masoor dal before cooking it in the Instant Pot?

No, soaking is not necessary. Whole masoor dal can be pressure-cooked directly after rinsing. Soaking for 30 minutes is optional and may help soften the lentils sooner.

How long does whole masoor dal take to cook in the Instant Pot?

For unsoaked whole brown lentils, start with 15 minutes at high pressure, followed by a 10-minute natural pressure release. Allow additional time for the Instant Pot to come to pressure and release any remaining pressure. Cooking times can vary with the age and variety of the lentils.

Why is my whole masoor dal still hard?

Older lentils may take longer to soften. If the lentils are still firm after pressure cooking, add a little hot water if needed and cook for another 2–3 minutes at high pressure. Allow the pressure to release naturally for a few minutes before checking again.

Acidic ingredients can also slow the softening of lentils. If you regularly have trouble with firm lentils, try adding the tomatoes after the lentils have softened.

What is the difference between whole masoor dal and red masoor dal?

Whole masoor dal is made with brown lentils that retain their outer skin. It has a firmer texture and a more earthy flavor. Red masoor dal is split and skinned, so it cooks faster and breaks down into a softer, creamier consistency.

Can I make this recipe without onion and garlic?

Yes. Skip the onion and garlic, and start by tempering cumin seeds in oil or ghee. Add the tomatoes and spices, then continue with the recipe. You can also add a pinch of asafoetida, or hing, if it suits your dietary preferences.

How do I store leftover whole masoor dal?

Let the dal cool before transferring it to an airtight container. Refrigerate it for up to 3–4 days. The dal will thicken as it sits, so add a splash of water when reheating it on the stovetop or in the microwave.

Can I freeze whole masoor dal?

Yes. Store cooled dal in freezer-safe containers for up to 3 months for best quality. Leave a little room at the top because liquids expand when frozen. Thaw it in the refrigerator overnight and reheat thoroughly before serving.

Is whole masoor dal healthy?

Whole masoor dal provides plant-based protein, dietary fiber, and several essential nutrients. It can be part of a balanced vegetarian diet. Its overall nutritional profile depends on the ingredients and serving size.

Can I double this Instant Pot whole masoor dal recipe?

You can generally double the ingredients, provided they remain below the Instant Pot's maximum fill line. Keep the pressure-cooking time the same as a starting point, since a larger quantity usually takes longer to reach pressure. Check the lentils after cooking and add more time if needed.

More Instant Pot Indian Recipes to Try

If you enjoy simple Indian meals made in the Instant Pot, try adding these recipes to your weekly meal plan. These recipes make it easier to prepare homemade Indian meals, even on your busiest days.