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Untold Recipes by Nosheen » Recipes » Pakistani Recipes

Kaali Masoor Ki Daal (Brown Lentils)

Modified: Feb 23, 2025 · Published: Sep 24, 2021 by Nosheen Babar · This post may contain affiliate links · 4 Comments

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Kaali Masoor Ki Daal (Brown Lentils), accompanied with a fragrant bowl of basmati rice is Pakistani comfort food at its best. With a total cook time of 30 minutes in the Instant Pot, this is the perfect vegetarian, vegan, or gluten-free meal! "Daal Chawal" as the combination of lentils and rice is called is a staple in all South Asian households. This "Sabut Masoor" daal or brown lentil is definitely my favorite amongst the variety of lentils.

Kali Masoor ki Daal (brown lentils) in a copper serving dish with a tempering of onions, garlic, curry leaves, cumin and red peppers.

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My favorite way to enjoy this daal recipe is to cook some basmati-rice, make some kachumber salad and have a simple healthy meal. However, if I'm entertaining, this Kaali Masoor ki Daal makes a great side for meat entrees, like my pakistani-beef-kofta-meatball-curry or my easy-aloo-gosht curry.

Jump to:
  • Why you'll love this recipe
  • The Ingredients
  • Substitutions & variations
  • Step-by-step instructions
  • Expert Tips
  • Recipe FAQS
  • Other recipes you may like
  • Kaali Masoor Ki Daal (Brown Lentils)

Why you'll love this recipe

  • Quick and easy recipe - This easy kaali masoor ki daal is a family favorite and one I often make, especially on a busy weekday! Easy enough on a Stove Top, cooking it in the Instant Pot makes it even easier.
  • Nutritious and affordable meal - These brown lentils are very low-calorie and nutritious. According to bbcgoodfood.com, lentils are low in calories and high in protein, fiber, iron, and folate. Add to that the fact that they are very budget-friendly, and you have a winner on your hands.
  • A great option for people with dietary restrictions - This daal recipe is vegetarian, vegan, and gluten-free, making it the perfect recipe to serve to a large group of people with assorted dietary restrictions.
  • A perfect main and side - This recipe works great as a main or a side. This makes room for many creative menu combinations with just one simple recipe.

The Ingredients

White countertop with small white bowls filled with all of the ingredients for cooking Masoor ki daal(brown lentils)
  • Brown lentils - Brown lentils, also known as sabut masoor daal (whole masoor lentils), are basically red lentils with the outer husk still intact. They are my favorite because they cook very quickly and pack a punch both in terms of flavor and nutrition. They are very easy to source as most supermarkets carry them.
  • The spice powders - The spices used for this Kaali Masoor ki Daal are very simple and you're likely to have them all in your pantry. Salt, red chili powder, coriander powder, and turmeric.
  • The cooking oil - I like to use canola oil or avocado oil for most of my recipes. They have a neutral taste and a high smoke point, making them perfect for Pakistani food.
  • Dry red chilies - Dry red chilies, roasted in oil are used as a tempering to give the lentils a nice smoky flavor. I usually get dried whole red Kashmiri chilies for this.
  • Cumin seeds - Whole cumin seeds, also part of the tempering, add a nice earthy flavor to brown lentils.
  • The curry leaves - The curry leaves, if you've never had them, have a citrusy note that's somewhat similar to kaffir lime leaves. Roasting them in oil for the tempering really brings out their flavor and aroma.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Substitutions & variations

  • Cook the lentils on the stovetop - Don't have an Instant Pot? No problem! Kaali Masoor daal takes only 20 minutes extra to cook on the stovetop.
  • Temper before you cook the lentils - Some people temper their ingredients first and then add their lentils to the pot and cook them. You can try this brown lentil recipe that way and see if you prefer the taste.
  • Add some ginger - Add 1 teaspoon of grated ginger to the Kaali Masoor Ki Daal along with the powdered spices to add a pungent and peppery flavor to your lentils.
  • Add some tomatoes - Chop a tomato or add a tablespoon of tomato paste to change the flavor of your masoor daal up a bit.
  • Try a swirl of cream - A swirl of cream added to your bowl of brown lentils makes them creamier, more like daal makhani. This is an easy way to change up the recipe a little bit.

Step-by-step instructions

The pictures below show the stovetop method for clarity on the cooking process and the final consistency of the brown lentils. Detailed instructions for both, the Instant Pot and the stovetop method are provided in the recipe card.

A stainless steel cooking pot filled with brown lentils, water and the mix of spices.

Step 1 - Add the lentils, powdered spices, and 6 cups of water to your cooking pot. Cook the Kaali Masoor daal uncovered and bring them to a boil.

A stainless steel cooking pot filled with brown lentils, water and the mix of spices reaching a boil.

Step 2 - You will notice a little scum forming on the top. Gently remove this using a slotted spoon. Then cover and cook on medium-low for 20 minutes.

A stainless steel cooking pot filled with brown lentils that are halfway cooked.

Step 3 - After 20 minutes, remove the lid and turn the stove on high. You will still have a little extra water in your lentils and this is what you want. The remaining 10 minutes of cooking will dry this water out. As you wait for this to happen, use a potato masher to break down the lentils slightly. This will release the starch and this is what will help thicken the lentils and create a creamy consistency.

Tadka of onions, garlic, cumin seeds, curry leaves and red dried chili peppers.

Step 4 - The next step is tadka, or tempering. This process helps bring out the aroma and flavor of the herbs, whole spices, and fresh ingredients before they are added to the Kaali Masoor ki Daal. Heat your oil and first cook the onions to a dark medium brown. Then add the garlic, cumin, whole dry red chilies, and cumin seeds (in this order) and roast everything.

A stainless steel pot, filled with cooked daal topped with the tempering

Step 5 - Pour the tempering, including the oil which is now full of flavor onto the cooked lentils and cover for a few minutes so the ingredients and flavors have time to fuse.

Cooked brown lentils in a stainless steel pot topped with the tadka and chopped cilantro.

Step 6 - Garnish your kaali masoor ki daal with some cilantro and serve it with rice or naan.

Expert Tips

  • Always soak the lentils if you're using the stovetop method - Soaking the kaali masoor daal helps shorten the cooking time. The lentils absorb some water during this soaking period and start to soften, resulting in less time on the stove.
  • Always use a masher at the end - Some people use immersion blenders to blend their lentils at the end but I personally find a hand-held masher is better. You want the daal to release starch and be well blended and creamy but you also want some texture to your Kaali Masoor ki Daal. Using a manual masher gives you more control over the final product.
  • Temper the ingredients in a specific order - Always add in your fresh ingredients, like the onion and garlic, to the hot oil first. These ingredients have a high water content, so they take longer to brown. If you add dry ingredients like the chilies, cumin seeds, and curry leaves too early they'll burn.

Recipe FAQS

Are brown lentils a carb or protein?

Brown lentils, also known as kaali masoor ki daal, are a complex carb, with ⅓ of their calories coming from protein. They're a great fit for most diets except a Keto diet.

What if I don't soak my brown lentils?

You may have to add a little bit of extra cooking time if you forget to soak your lentils and you're cooking on the stovetop. In addition to this, people who are prone to gas and bloating usually benefit from the soaking process. But if you forget, it's not an absolute deal breaker. I've often cooked my lentils without soaking them on a busy day.

Can I soak my brown lentils overnight?

Absolutely! They will most likely cook in less time if you do that. Just discard the water you soak them in and add fresh water to boil the lentils.

How can I store my cooked brown lentils?

Cooked brown lentils stay fresh in the fridge for about three days and can be frozen for up to three months. I usually add a fresh tempering if I defrost and use them from the freezer to freshen them up a bit.

Kali Masoor ki Daal (brown lentils) in a copper serving dish with a tempering of onions, garlic, curry leaves, cumin and red peppers

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For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!

Kali Masoor ki Daal (brown lentils) in a copper serving dish with a tempering of onions, garlic, curry leaves, cumin and red peppers

Kaali Masoor Ki Daal (Brown Lentils)

Nosheen Babar
Kaali Masoor Ki Daal (Brown Lentils) accompanied with a fragrant bowl of basmati rice is Pakistani comfort food at it's best
4.67 from 3 votes
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
tempering 10 minutes mins
Total Time 45 minutes mins
Course Main Course, Side Dish
Cuisine Indian, Pakistani
Servings 4 people
Calories 251 kcal

Ingredients
  

  • 1 cup brown lentils (Sabut masoor ki daal)
  • 6 cups water
  • 1 teaspoon salt
  • 2 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon dhania powder
  • 2 tablespoon cooking oil (see notes)
  • ½ onion
  • 5 garlic cloves
  • 1 teaspoon cumin seeds
  • 2 whole dry red chilies (see notes)
  • 10 curry leaves (see notes)

Instructions
 

Instant Pot

  • Rinse the lentils in water.
  • Add the lentils, 6 cups of water, salt, red chili powder, turmeric powder, and dhania powder, and set the Instant Pot on High Pressure for 15 minutes.
  • Slice the ½ onion and the garlic cloves while you wait and set them aside.
  • Do a natural release for 15 minutes, and then open the Instant Pot cover carefully.
  • Set the Instant Pot on Saute and dry out any excess liquid, using a masher to create a creamy consistency.
  • Heat the 2 tablespoon oil and start sauteeing the onion. When the onion is a deep brown, add the garlic. Once the garlic starts to brown, add the cumin seeds, dry red chilies, and curry leaves, in that order. Cook just enough to release the aroma but make sure not to let any of the ingredients burn. Pour the hot oil with all of the ingredients over the lentils (see notes)

Stove Top

  • Soak the lentils for 20 minutes in water.
  • Rinse the lentils and add them with 6 cups of water, the salt, red chili powder, turmeric powder and dhania powder to a pot and set it to cook on high heat.
  • Once the lentils reach a boil, reduce the heat to medium and cook for about 30 minutes.
  • Dice the onion and slice the garlic while waiting for the lentils to finish cooking and set aside.
  • Turn the flame on high and dry out the excess water and use a masher as in the other method above, to create a creamy consistency.
  • Heat the two tablespoons of oil and temper as described in step 6 above (Instant Pot Method).

Notes

Cooking oil - I use canola or avocado, but any other high-heat variety, such as peanut, sunflower, or grapeseed, will work just as well.
Dry red chilies - I use dry red Kashmiri chilies or dried button chilies. These are available at all South Asian stores and on Amazon. If you can't source these, use any Mexican dried red chilies as a substitute. These are usually available at most supermarkets. 
Curry leaves - Curry leaves are a popular Pakistani herb with citrus notes. Used in curries, vegetables, and chutneys, a tempering of curry leaves tastes delicious in lentils. Fresh curry leaves work best, but since these can only be sourced at specialty stores, I always keep a bag of dried curry leaves from Amazon on hand to use.
Tempering - Tempering is a popular technique used in South Asian cooking. The process is to heat oil to a very high temperature and add certain spices and herbs to it. The hot fat helps to extract immense flavor from these ingredients, and when poured over the prepared daal, the explosion of flavors is a delight!

Nutrition

Serving: 1personCalories: 251kcalCarbohydrates: 33gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 621mgPotassium: 536mgFiber: 16gSugar: 2gVitamin A: 421IUVitamin C: 55mgCalcium: 70mgIron: 4mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Reader Interactions

Comments

  1. Nadia

    April 04, 2023 at 2:32 pm

    4 stars
    This is a lovely and straightforward recipe. I found it took quite a while to evaporate off the excess water to create a creamy consistency (about 30/40 mins) but maybe it’s because I doubled the recipe so had 12 cups worth of water ? Or because I don’t have a flame stove top. In any case it turned out delicious after.

    Reply
    • Nosheen Babar

      April 04, 2023 at 9:25 pm

      Hi Nadia,
      Thank you for trying the recipe and leaving a review. Doubling the water shouldn't be a problem but the Pot you use and your stove can definitely play a part in the length of the cooking process. However, I always appreciate constructive feedback and will go back and add some notes so that you and others can get perfect results in the future.

      Reply
  2. Sajid Choudhry

    October 02, 2021 at 10:27 am

    5 stars
    This recipe was just perfect! I've cooked different versions but this was spot on. This masoor dhal has always been my favourite and now I'm glad to have the perfect recipe to cook it with. PS I used the instant pot method

    Reply
    • untoldrecipesbynosheen

      October 02, 2021 at 11:02 am

      I'm so happy to hear that Sajid!I hope this becomes your go to recipe from now on!

      Reply
4.67 from 3 votes (1 rating without comment)

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Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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