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PRESSURE COOKER WHOLE MASOOR

PRESSURE COOKER WHOLE MASOOR DAL CURRY (stove top and instant pot)

Loaded with hearty brown lentils and warming spices in a creamy onion tomato sauce, it is one of the easiest, most delicious and comforting dishes I have enjoyed.

Course Side Dish
Cuisine Indian, North Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Vanitha Bhat

Ingredients

  • 1 cup masoor dal whole red lentils
  • ¼ cup red kidney beans optional
  • 1/2 to 3/4 cup chopped onions
  • 1 tbsp each ginger and garlic
  • 1 cup tomato puree about 2 medium tomatoes
  • 1 tsp jeera/cumin seeds
  • 1 bay leaf
  • 1 green chili/serrano pepper/jalapeno chopped or sliced
  • 1 tsp kashmiri red chili powder or smoked paprika powder
  • 1 tbsp coriander powder
  • 1 tsp jeera powder
  • ½ tsp cinnamon powder Or you could use cinnamon sticks
  • 1 tsp garam masala powder
  • ½ teaspoon haldi/turmeric powder
  • ½ teaspoon black pepper powder
  • Salt to taste
  • 1 tbsp kasoori methi and/or freshly chopped cilantro
  • Optional – 2 tbps fresh cream or cashew cream
  • 2-3 tablespoons mustard oil or any cooking oil and ghee if not vegan

Instructions

  1. Wash, drain and soak 1 cup masoor dal and if preferred ¼ cup rajma or red kidney beans in plenty of water for 6 hours or overnight.
  2. Chop onions (1/2 to ¾ cup), grated ginger and garlic (1 tablespoon each) and puree 2 medium tomatoes (about 1 cup) and set aside.
  3. Take out all the spices and spice powders needed for the curry.
  4. When ready to make the curry, if using the Instant pot, press the sauté button and add 3 tablespoons oil.
  5. When hot and slightly smoking, add 1 teaspoon jeera/cumin seeds and 1 bay leaf; fry for a few seconds to aromatize the oil.
  6. Stir in ¾ cup chopped onions and fry again on medium until slightly softened; 1 to 2 minutes.
  7. Add 1 tablespoon each grated ginger and garlic and sauté again for a minute or so.

  8. Stir in 1 cup tomato puree along with the dry spice powders – 1 tablespoon coriander powder, 1 teaspoon jeera powder, 1 teaspoon Kashmiri red chili powder (or smoked or regular paprika powder), ½ teaspoon each turmeric and black pepper powder, 1 teaspoon garam masala powder and ½ teaspoon cinnamon powder.

  9. Mix well and sauté again on medium heat, stirring often until you see oil starting to separate from the sides. This is an indication the spiced powders have roasted well and most of the moisture in the puree is gone.
  10. At this stage, mix in the soaked and drained lentils and beans mixture along with 2 ½ to 3 cups of hot water.
  11. Stir in salt to taste, mix well and close the lid.
  12. Cancel the sauté button and pressure cook on “HIGH” for 15 minutes.
  13. If using the stove top pressure cooker, same steps but cook for 15 minutes on medium low after first whistle.
  14. After 15 minutes, if using Instant Pot, quick release the pressure using a wooden spoon and staying away from the steam that is released.
  15. If using stove top pressure cooker, let the pressure drop naturally.

  16. Open the pressure pan, adjust salt (and consistency) if needed, garnish with 1 tablespoon crushed dry fenugreek leaves/kasuri methi (optional here) and/or a handful of freshly chopped cilantro or coriander leaves.

  17. Mix well and serve hot with any Indian bread like naan, paratha, roti, puris etc. This is a great side with hot steamed rice and a stir fry on the side too.
  18. Actually, this lentil masala curry is a great vehicle to dip some soft or toasted bread slices and enjoy if you do not have any Indian bread or rice already prepared.
  19. Any which way you enjoy, you are going to love this easy peasy pressure cooker lentil curry.
  20. I know I am going to make it again and again in my pressure cooker!
  21. Enjoy and Happy Cooking/Eating.

Recipe Notes

  • Adjust the amount of spices according to personal taste.
  • It is always better to soak any lentils, legumes, beans etc. overnight but if short on time, soaking these brown lentils in hot water for 30 minutes is ok too.
  • This curry thickens as it cools, so when ready to eat, add hot water, simmer and enjoy.
  • Enjoy and Happy Cooking/Eating!