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.
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
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.
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.
Other recipes you may like
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!
