Kaali Masoor Ki Daal (Brown Lentils) accompanied with a fragrant bowl of basmati rice is Pakistani comfort food at it's best. "Daal Chawal" as the combination of lentils and rice is called is a staple in all South Asian households. "Sabut Masoor" daal or brown lentils are definitely my favorite amongst the variety of lentils.
They're also one of the most nutritious ones which make them the perfect choice for a quick weeknight dinner. This easy recipe is a family favorite and one I make often, especially on a busy weekday! Traditionally cooked on a Stove Top, I find that cooking it in my Instant Pot has made it even easier. Cook it either way but definitely try this recipe!
The History
Daal, otherwise commonly referred to as lentils, grams or pulses has been a popular part of the South Asian diet for centuries. What is a popular comfort food today, was once the feast of Kings.
As per indiatimes.com, during the Mughal Era, the Panchmel Daal was extremely popular. Made with a combination of 5 different pulses, it was one of emperor Shah Jahan's favorites.
Prince Morad Baksh, the 3rd son of Shah Jahan, favored the Moradabadi Daal. Legend claims that he experimented by slow cooking Moong Daal with onions, green chilies and amchur powder. After 5 hours, the famous Moradabadi daal was born and forever lives on in his name.
From Kaali Masoor Ki Daal to Daal Makhani to Daal Tadka to Dal Fry, chefs across the region have created their own signature recipes over the years. The one common thread that ties all these creations together is the love South Asians have for this household staple.
The Kaali Masoor Ki Daal (Brown Lentils) Recipe
Cooking a daal is really quite simple. The primary method is to cook the lentils to a creamy consistency with a blend of unique spices. Once completely cooked, the lentils are tempered with a mix of whole spices and herbs to further enhance the taste of the curry.
There are a large variety of lentils and each one requires a different 'masala' or spice mix to bring out it's true flavor. Kaali Masoor Daal has an earthy taste and I find that a bolder mix of ingredients for the "tadka" complements its flavor best.
The Tadka {Tempering}
The tadka, as the tempering is called, is a process that helps bring out the aroma and flavor of a specific herb and spice blend before it is added to your entree. In the case of the Brown Lentils, I chose to use onions, garlic, cumin seeds, curry leaves and whole dry red chilies.
Some people temper their ingredients first and then add their lentils to the pot and cook them. I cook my lentils in water and a few dry spices and then temper at the end. This is my favorite part of eating daal and I personally have never done it in reverse.
The Water
Lentils expand a lot during the cooking process and as such a lot of water needs to be added to them.
Stove Top
In the event that you you are cooking them on the Stove Top, I recommend soaking them for a little while before you start cooking. Although they will absorb some water this way and may cook in a shorter period, there is more water evaporation in the Stove Top Method, so I would recommend sticking to the 6 cups of water.
Instant Pot
When cooking in the Instant Pot there is no need to pre soak the lentils. Cooking on high pressure and then letting the mixture sit in the Instant Pot for a period during slow release achieves similar results to the above method.
Saute and Mash
Whichever method you use to cook the lentils, near the end you need to get them to a creamy consistency. If you're cooking on the Stove Top, turn the heat on high and as the water evaporates, use a masher to help blend the lentils.
I like to have some whole and some mashed pieces in my final dish. This is why a masher works best in my opinion. Some people use immersion blenders but I personally find the traditional method of mashing by hand works better.
The Best Way To Eat The Daal
Now that your Kaali Masoor Ki Daal (Brown Lentils) is ready how are you going to enjoy it? My favorite way is to cook some basmati-rice, make some kachumber-salad and have a simple healthy meal.
Searching for a low carb meal option? Skip the rice and just eat the lentils and the kachumber. Filling, nutritious and diet friendly!
Sometimes, I use the daal as a quick side for a meat entree like my pakistani-beef-kofta-meatball-curry or my easy-aloo-gosht curry.
However, this is a great option for anyone on a vegetarian, vegan or gluten free diet!
Bon Appetit ! I hope you try this recipe today. Please don't forget to rate it! I value all your comments and feed back!
Kaali Masoor Ki Daal (Brown Lentils)
Ingredients
- 1 cup whole masoor daal
- 6 cups water
- 1 tsp salt
- 2 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp dhania powder
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 10 curry leaves
- 2 whole dry red chilies
- 5 garlic cloves
- ½ onion
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
- Dice the ½ onion and finely slice the garlic and set aside.
- Do a natural release for 20 minutes and then gently open the Instant Pot cover
- Set the Instant Pot on Saute and dry out any excess liquid, using a masher to create a creamy consistency.
- Heat the 2 tbsp 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, curry leaves and dry red chillies. Once everything is sizzling (be careful not to let it burn) pour it 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 2 tablespoon oil and temper as described in step no. 6 above (Instant Pot Method)
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
I'm so happy to hear that Sajid!I hope this becomes your go to recipe from now on!