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One-Pot Masoor Dal Red Lentil Curry Recipe for Busy Weeknights

One-Pot Masoor Dal Pressure Cooker Red Lentil Curry

One-pot Masoor Dal — a quick pressure-cooker red lentil curry that’s an easy, protein-rich Indian comfort food. This simple recipe uses basic pantry spices, tender red lentils, and a fragrant tempering to deliver authentic flavor in around 30 minutes. Ideal for weeknight dinners, it’s beginner-friendly and easily adapted to dietary preferences.

Delicious and hearty red lentil curry cooked in a single pot, perfect for a quick and nutritious mea.

This one-pot masoor dal combines the warming spices of Indian cooking with a fast pressure-cooker method. The result is a creamy, comforting dal that pairs beautifully with rice or flatbreads. The recipe also includes tips for making it without onion and garlic, suggestions for tadka (tempering) variations, and Instant Pot timing for convenience.

Can I Skip Onion and Garlic?

Yes. If you avoid onion and garlic for dietary or personal reasons, the dal will still be flavorful thanks to mustard seeds, cumin, curry leaves, and other spices. For a richer, hotel-style dal, include onion and garlic — they add body and depth to the curry.

Why Kashmiri Chilli Powder?

Kashmiri chilli powder is favored because it lends a bright red color and mild heat, making the dal more approachable for children and sensitive palates. If you only have regular chilli powder, use less to keep the curry mild.

One Pot Masoor dal - Red lentil curry served in a copper pot with rice and spices.

Serving Options

This dal is excellent with jeera (cumin) rice but also pairs well with plain steamed rice, pulao, chapati, or paratha. Add a simple salad or pickles to round out the meal.

Instant Pot Dal

To make this recipe in an Instant Pot, pressure cook on high for 10 minutes, allow a natural release for a few minutes, then finish with tempering and garnish as directed.

Tadka Variations

  • Lasooni dal: add sliced garlic to the tempering for a garlicky finish.
  • Spicier version: use whole dried red chillies instead of or in addition to chilli powder.
  • Homestyle flavor: include fresh curry leaves in the tadka.
  • Mix and match: garlic, red chilli, and curry leaves each change the dal’s character—try combinations to suit your taste.
Delicious red lentil curry served with fluffy white rice on a traditional metal plate. Perfect for a.

Ingredients

Soak

  • ½ cup masoor dal (red lentils)
  • 1½ cups hot water

Dal

  • 1 tbsp ghee
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • Curry leaves
  • Asafoetida (hing)
  • 1 green chili
  • 2 garlic cloves (optional)
  • ¼ cup onion, chopped (optional)
  • 1 tomato, chopped
  • ¼ tsp turmeric powder
  • 1 tsp salt (adjust to taste)
  • ½ tsp garam masala
  • 1 tsp Kashmiri chili powder
  • 1 cup water (for cooking)
  • Coriander leaves, chopped
  • Kasoori methi (dried fenugreek leaves)
Red lentil curry served in a copper bowl, highlighting vibrant orange color and rich texture.

How to Make One-Pot Masoor Dal (Step-by-Step)

  • Soak the masoor dal in hot water for about 10–15 minutes, then drain.
  • Heat ghee in a pressure cooker.
  • Add mustard seeds and cumin seeds; allow them to splutter.
  • Add curry leaves and a pinch of asafoetida, then add green chili, garlic, and onion if using. Sauté until the onion is translucent.
  • Add chopped tomato, salt, Kashmiri chilli powder, turmeric, and garam masala. Cook until the tomato is soft and mushy.
  • Add the soaked dal and 1 cup of water. Bring to a boil.
  • Close the cooker and pressure cook for about 5 whistles (or follow your pressure cooker’s guidance). For Instant Pot, cook on high pressure for 10 minutes.
  • After pressure releases, open the cooker, add chopped coriander leaves and crushed kasoori methi. Adjust consistency with a little hot water if needed and bring to a gentle simmer.
  • Taste and adjust seasoning. Serve hot with jeera rice, plain rice, or your choice of bread.
Mustard and cumin seeds spluttering in hot ghee
Fresh curry leaves being added to a stainless steel pot for red lentil curry.
Tomato and spices cooking until mushy
Soaked red lentils in water for making flavorful dal or lentil curry.
Pressure cooking masoor dal for 5 whistles

Delicious one-pot red lentil curry with fresh herbs and spices.

Notes and Tips

  • Consistency: Adjust water to make the dal thinner or thicker according to preference.
  • Spice level: Use Kashmiri chilli for color and mild heat; reduce or swap if you prefer milder or hotter dal.
  • Garnish: Fresh coriander and a pinch of kasoori methi at the end enhance aroma and flavor.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently, adding water if it thickens.

Recipe Card

one pot masoor dal

Red lentil curry — yields a comforting one-pot dal prepared in a pressure cooker.

Ingredients

  • ½ cup masoor dal
  • 1½ cups hot water (for soaking)
  • 1 tbsp ghee
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • Curry leaves, asafoetida, 1 green chili
  • 2 garlic cloves and ¼ cup chopped onion (optional)
  • 1 chopped tomato, ¼ tsp turmeric, 1 tsp salt
  • ½ tsp garam masala, 1 tsp Kashmiri chilli powder
  • 1 cup water (for cooking), coriander leaves, kasoori methi

Instructions

  1. Soak dal in hot water for 10–15 minutes and drain.
  2. Heat ghee in the pressure cooker. Add mustard and cumin seeds until they splutter.
  3. Add curry leaves, asafoetida, green chili, garlic and onion (if using); sauté till translucent.
  4. Add tomato and spices; cook until mushy.
  5. Add dal and 1 cup water, bring to a boil, then pressure cook for 5 whistles (Instant Pot: 10 min high pressure).
  6. Open after pressure release, add coriander and kasoori methi, adjust consistency and seasoning, and simmer briefly.

Video

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