Masoor Dal

  • Time
    30-60 mins
  • Servings
  • Nutrition

Stewed lentils and rice are a staple in Indian cuisine. Every region has their own varieties of dal using lentils like black and green gram, pigeon peas, and split lentils called masoor dal. This recipe uses a brown masoor which makes a hearty and healthy lentil soup. In our one pot version of dal, we do the “tadka” or blooming of the spices and aromatics in oil before we cook the lentils in it. This recipe is slow cooker and pressure cooker friendly.


For Slow Cooker: Follow steps 1-3, then transfer contents into slow cooker with lentils. Cook for 4-5 hours on high or 6-8 hours on low.


For Pressure Cooker: Cook steps 1-3 directly in pressure cooker over stovetop. After adding lentils, cover and cook under pressure for 10 minutes. Allow pressure to release naturally before opening.

Kitchen Tools

  • Large Pot
  • Small Pot
  • Oil
  • Salt



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Wash and drain the lentils. Optional: if you have time: soak the lentils in 4 cups of water for 30 minutes and drain after. This ensures that they will cook evenly and faster.

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In a large pot over medium heat add 1 teaspoon of oil and the cumin seeds. Toast for a minute, then add the onions and the ginger-garlic paste and saute for 5 minutes untilthe onions are brown.

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Add the tomatoes and 1 teaspoon of salt and saute for another 3-4 minutes. Stir in the coriander, garam masala, and turmeric powders, and add the chili powder to your spice preference.

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Stir in the lentils and 4 cups of water into the pot. Bring to a boil, then reduce to a simmer. Simmer lentils for 35-45 minutes or until tender.

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Meanwhile, make ¾ cup rice according to instructions. To make raita: mix the dill and yogurt with ½ teaspoon of salt and set aside.

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When lentils are done, stir in dried fenugreek leaves and remove from heat. Serve with hot rice and a dollop or drizzle of the dill yogurt.

Tips from Chef's