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+ servings
white bowl filled with moong masoor dal topped with a tempering of herbs and spices.
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5 from 1 vote

Easy Moong Masoor Dal (Lentil Curry)

This Easy Moong Masoor Dal (Lentil Curry) is a quick and nutritious meal that takes about 30 minutes to prepare!
Prep Time5 minutes
Cook Time20 minutes
Tempering5 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Indian, Pakistani
Diet: Gluten Free, Halal, Hindu, Low Calorie, Low Fat, Vegan, Vegetarian
Keyword: Instant Pot Dal, Pakistani Dal, Red Lentil Curry, Stove Top Dal, Yellow Lentil Curry
Servings: 5 servings
Calories: 255kcal

Ingredients

  • ½ cup masoor dal (red lentils)
  • ½ cup moong dal (yellow lentils)
  • ½ tsp turmeric powder
  • 1 ½ tsp salt
  • 1 ½ tsp red chili powder
  • water (see notes)

Tadka/Tempering

  • ¼ cup cooking oil
  • 1 tsp cumin seeds
  • 5 garlic cloves
  • 3 dry red chilies
  • 10 curry leaves (optional)

Instructions

Instant Pot Method

  • Wash the lentils well, rinsing until the water runs clear (see notes)
  • Add the dal, turmeric, red chilies, salt and 3 cups of water to your instant pot.
  • Seal the pot and set the timer on high pressure for 15 minutes.
  • Once the 15 minutes are up, wait 5 minutes before you release the steam and open the Instant Pot.
  • If you feel the need to thicken the dal, turn the Instant Pot on saute mode and cook till you have the desired consistency.
  • Once the dal is done to your liking, turn the Instant Pot off and cover loosely while you prepare your tempering.

Stove Top Method

  • Soak the dal In water for 30 minutes (optional-see notes)
  • Drain the water and add the lentils, turmeric, red chilies, salt and 4 cups of fresh water in a medium sized cooking pot and set the heat on high.
  • Once the mixture starts to boil, reduce the heat to medium.
  • Using a slotted spoon, remove any scum that rises to the top.
  • Cover and continue to cook on low heat for about 20 minutes.
  • Uncover, turn the flame up and stir till the lentils are slightly blended and you have the desired consistency.
  • Turn the stove off and cover while you prepare your tempering.

Tadka/Tempering

  • Slice the garlic cloves into thin slices.
  • Heat the ¼ cup cooking oil on high heat for about 1-2 minutes.
  • First add the cumin seeds and let them cook for 30 seconds (see notes)
  • Next add the garlic and cook till it is a light brown (see notes)
  • At this point add the dry red chillies and saute for 10-15 seconds (see notes)
  • Pour the entire mixture on your cooked dal, garnish with the cilantro and green chilies if desired and serve.

Notes

Water - The quantity of water you use will vary depending on your cooking method and how thick or thin you like your dal. There's a little evaporation with the Stove Top Method, so I add an extra cup. On the other hand, with the Instant Pot Method, since all the cooking is being done using steam and the pot is tightly sealed, a cup less will do.
I like my dal a little thin - If you like yours thicker, reduce the water by a cup for each of the methods above.
Soaking The Dal - The benefit of soaking is primarily to assist with digestion. Soaking and throwing the water after removes the ingredients that cause gas and bloating. Some people are more sensitive to this than others. If it's not a problem for you and you're in a hurry, you can skip this step. The soaking can also help reduce the cooking time, so if you decide not to opt for this method, you may need to cook your lentils for about 10 minutes longer.
Washing The Lentils -  Always wash your lentils before cooking to remove any unwanted residue. If you're soaking them, you can skip this step.
Tempering - You need to be careful not to burn the tempering ingredients. I cook them just till they release their aroma. Always start with a higher water content ingredient, as it will take longer to temper.
  • Garlic - Add the garlic first, as it will take slightly longer than the cumin due to moisture that needs to evaporate. As soon as it's light brown, add in the next ingredient.
  • Cumin - Don't roast the cumin for more than 30 seconds because it will continue to cook with the other ingredients, and any longer than 30 seconds can cause it to burn and taste bitter.
  • Dry Red Chilies - Once you add the dry chilies, it barely takes a few seconds before they turn brown. Immediately turn the stove off at this point to prevent them from burning, and pour all the ingredients on the cooked lentils.
  • Curry Leaves - If you're using these add them in last. They only need to cook for 10-15 seconds.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 27g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 718mg | Potassium: 295mg | Fiber: 8g | Sugar: 2g | Vitamin A: 563IU | Vitamin C: 81mg | Calcium: 42mg | Iron: 3mg