This Whole Masoor Dal recipe is a comforting vegan Indian side dish made with brown lentils (Sabut Masoor Dal) and simple Indian spices. It’s easy to cook, perfect for quick weeknight dinners, and freezer-friendly.
It’s a great option for meal prep and batch cooking too, so I always make a large batch. I love adding dal to our dinner rotation a couple of times a week—it’s wholesome, nutritious, and so comforting.
Just like many of my other quick and easy Indian Tarka dal recipes, this Sabut Masoor Dal also comes together in no time.
I usually serve it with my tiktok viral cottage cheese flatbread, homemade chapati or over a bed of fluffy white basmati rice cooked on the stove top.
Jump to:
- Sandhya’s Top Tips
- Watch Video - How to Make Whole Masoor Dal
- Whole Masoor Dal Ingredients
- Substitutions & Variations
- How to Cook Whole Brown Lentils(Masoor Dal) in the Instant Pot?
- Onion Tomato Masala for the Sabut Masoor Dal
- How to Make Whole Masoor Dal Recipe?: Step by Step
- Serving Suggestions
- Storing Leftover Brown Lentils Dal
- Recipe FAQ's
- Love Easy Indian Dal Recipes, You Will Also Love
- Brown Lentils Dal Recipe (Stove Top/ Instant Pot)
Sandhya’s Top Tips
- For the best flavor, cook the brown lentils and the onion-tomato masala separately, then combine them. This way, everything cooks evenly and you save time too.
- Rinse the dal a couple of times until the water runs clear—this helps remove excess starch and any impurities.
- If cooking dal on the stovetop, soak the lentils for at least 30 minutes beforehand to reduce cooking time. No soaking is needed if you’re pressure cooking.
- To make things quicker, use a batch of my homemade onion-tomato masala or even pre-made bhuna cooking sauce, korma sauce, or even balti cooking sauce for a tasty shortcut.
Watch Video - How to Make Whole Masoor Dal
Whole Masoor Dal Ingredients
- Dried Brown Lentils: Easily available in the UK Supermarkets.
- Onion: Any type works - white onion, red onion or shallots too.
- Tomato: I use fresh vine tomato to make the bhuna masala.
- Ginger and Garlic: Fresh ginger and garlic provide a delicious savory base to the dal. If you're in a hurry, you can use ginger and garlic paste from a jar as a shortcut.
- Spices: Just the basic Indian spices - turmeric, Kashmiri red chili powder, cumin, coriander and garam masala
- Fresh Coriander or Cilantro: Adds a burst of fresh flavor.
- Lemon: Balances out the richness of the dal; lime juice can be used as a substitute.
- Kasuri Methi: (Optional) It adds delicious earthy flavours to the dal. Add it towards the end.
Substitutions & Variations
Don't have Brown lentils in your pantry? Not to worry! You can make the dal with Green lentils, Moong Dal, Masoor Dal or Split Pea Yellow Dal too.
Spinach or Any Other Greens: (Optional) Fresh spinach adds extra nutrition and vibrant green color. Other greens like kale, methi, or dill can also be incorporated.
How to Cook Whole Brown Lentils(Masoor Dal) in the Instant Pot?
Step 1. Wash the brown lentils and transfer them to the Instant Pot along with turmeric, salt and 2.5 cups of water.
Tip: No Soaking needed if you are pressure cooking the lentils.
Step 2. Select Pressure Cook for 6 minutes, then allow natural pressure release. If you like it spicy add 1 green chili to cook.
After the lentils have finished cooking, whisk them to achieve a smooth consistency. If the dal appears too thick, you can add an additional ¼ to ½ cup of water. Season with salt.
To Cook on the Stovetop: Soak the brown lentils for at least 30 minutes. Then place them in a pot with turmeric, salt and 2.5 cups of water. Bring it to a boil, then simmer. Cover and cook for 20-25 minutes. Check for doneness, and if needed, drain any excess water.
Onion Tomato Masala for the Sabut Masoor Dal
This Onion tomato masala makes a flavourful base for the brown lentils dal.
Heat oil over medium heat in a sauce pan and add the cumin seeds. When it splutters, add the ginger, garlic, onion and saute for 3 minutes or until translucent. Next add the tomatoes, spice powders, salt and cook for 4-5 minutes or until the oil separates.
However if you have this Onion Tomato Masala cubes ready in your freezer, your dal preparation is a breeze. I've got you covered with a recipe for pre-made onion tomato masala. Simply add one cube of the curry sauce to the cooked dal and bring it to a boil. Adjust the seasoning, add garam masala, juice of lemon and finish with a garnish of coriander leaves.
How to Make Whole Masoor Dal Recipe?: Step by Step
Once the dal and onion tomato masala are ready, now you simply have to combine them.
Transfer the cooked whole masoor dal to the onion tomato base curry sauce and stir to combine. Then add 1 cup of water, bring the dal to a boil and simmer for 5 minutes. Add garam masala and fresh lemon juice (optional). Finally garnish with cilantro. Transfer to the serving dish and serve.
Want to turn it into a Brown lentils curry? Its super easy too. Add ½ a can of coconut milk to the cooked dal and onion masala. Cook together for 4-5 minutes. Add a teaspoon garam masala and finish with a garnish of chopped coriander leaves.
Serving Suggestions
Serve Masoor dal with white basmati rice or whole wheat roti alongside any of your favourite chopped salads like Indian kachumber salad or Persian shirazi salad.
They also pair well with Plain Naan bread or Yogurt flatbread along with vegan cucumber raita.
Storing Leftover Brown Lentils Dal
- In the Fridge: Cool completely, then store in an airtight container for 3–4 days. Divide into portions for easy reheating.
- In the Freezer: Freeze leftover dal in airtight containers or freezer bags for up to 2–3 months. Portioning makes batch freezing convenient.
- Reheat: Thaw overnight in the fridge or reheat straight from frozen on the stovetop or in the microwave. Add a splash of water if needed, then finish with fresh coriander and a squeeze of lemon.
Recipe FAQ's
Yes, this dal freezes extremely well. Ideal for batch cooking and convenient reheating.
Soak for 30 mins to reduce stovetop cooking time. Not needed for pressure cookers.
Yes, about 25-30 mins. They retain shape and texture compared to red lentils.
Absolutely. Cook the Brown lentils as per the recipe below. And then make a tarka using my best Tarka dal recipe for beginners and add it to the dal and cook.
Love Easy Indian Dal Recipes, You Will Also Love
Ingredients
For cooking the lentils
- 1 cup brown lentils rinsed (200g)
- 2½ - 3 cups water
- 1 green chilli optional
- salt to taste
For Tarka
- 2 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 3 garlic clove minced
- 1 inch ginger grated
- 1 onion diced (100g)
- 1 tomato diced (200g)
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½-1 teaspoon red chili powder or sub kashmiri red chili powder
- ½ teaspoon turmeric
- salt to taste
- 1 teaspoon garam masala
- 1 cup water
Garnishing
- 2 tablespoon coriander leaves
- 1 teaspoon fresh lemon juice or lime juice optional
Instructions
Stove Top Instructions
- Wash the lentils at least 4-5 times in water until clear. Drain and set it aside.1 cup brown lentils
- In a saucepan, add lentils, 2½ cups of water, and optionally, green chilies. Cover the saucepan and simmer over medium-high heat until the lentils are tender. Be sure to skim any foam that forms on the top. Cooking the lentils may require 20-30 minutes: 20 minutes for firm lentils and 30 minutes for soft lentils.2½ - 3 cups water, 1 green chilli
- After the lentils have finished cooking, whisk them to achieve a smooth consistency. If the dal appears too thick, you can add an additional ¼ to ½ cup of water. Season with salt.salt to taste
Instant Pot Instructions
- Place the washed lentils and 3 cup of water to the inner pot of the Instant Pot. Secure the lid and turn the vent to sealing. Pressure cook on HIGH for 6 minutes and allow for the pressure to release naturally (NPR).1 cup brown lentils, 2½ - 3 cups water, 1 green chilli, salt to taste
- After the lentils have finished cooking, whisk them to achieve a smooth consistency. If the dal appears too thick, you can add an additional ¼ to ½ cup of water. Season with salt.
Onion Tomato masala
- Heat oil/ ghee in a medium sklllet over medium heat. Once hot, add cumin seeds. Allow it to splutter. Add ginger, garlic, onion and fry for 7-8 minutes until slightly brown.2 tablespoon oil or ghee, 1 teaspoon cumin seeds, 3 garlic clove, 1 inch ginger, 1 onion, 1 tomato, 1 teaspoon ground coriander, ½-1 teaspoon red chili powder or sub kashmiri red chili powder, ½ teaspoon ground cumin, ½ teaspoon turmeric, salt to taste
- Add the tomatoes, spice powders, salt and cook for another 8-10 minutes until the onion tomato masala comes together. If the masala is catching the bottom of the pan, add a splash of water as you cook.
- Transfer the prepared dal to this onion tomato masala and stir to combine. Add 1 cup of water, bring the dal to a boil and simmer for 5 minutes.
- Add garam masala, fresh lemon juice, chopped coriander leaves and give it a stir. Serve hot with basmati rice and kachumber salad.1 teaspoon garam masala, 1 teaspoon fresh lemon juice or lime juice, 2 tablespoon coriander leaves
Kineret Sherman says
I loved it. Came out flavorful and lovely. Great recipe if you enjoy Indian food.
Rose says
Tastes awful. I must have done something wrong.
Sandhya Hariharan says
If you actually let me know what went wrong with your Whole Masoor Dal, I can help you trouble shoot. This Indian Brown Lentils is straightforward to make like any dal. Was it watery or did you miss on any spice or did you burn it?
DAVID Wright says
Can't wait to try