Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Calories 10kcal

Measuring Spoons, Measuring Cups, Stirring Spoon,
Chopping board and knife
Instant Pot 6 quart or Mealthy Multipot
Inner Pot
Kitchen Spatula
1 cup Brown Lentils whole, dry
3 Cups Water
1/2 tsp Ginger finely chopped
1 small Green Chili finely chopped (optional) skip to reduce heat. May use 1 jalapeno (de seeded and membranes removed) too.
1 tbsp Cilantro / Coriander leaves finely chopped
1-2 tsp Lemon Juice
1/2 tsp Turmeric Powder
1/4-1/2 tsp Red Chili powder or Paprika
1 tsp Garam Masala you can use 1/2 tsp to make it milder
1 piece Black Cardamom optional (it adds smoky flavor to the lentils)
1&1/2 tsp Salt or to taste
Dal Tempering (optional)
1 tbsp Ghee or Cooking Oil (for vegans)
1 tsp Cumin Seeds
1/4 – 1/2 tsp Red Chili powder or Paprika skip it for mildly flavored dal

Always read the whole recipe first then start prepping. Gather the ingredients. ALWAYS READ THE NOTES for tips, storage, substitutes and more options.
First and foremost, wash the Whole Brown Lentils(dry) under running water 3-4 times. Set aside. Finely chop ginger, green chili & cilantro leaves and set aside.
Now put the Stainless Steel Inner Pot inside the Instant Pot and plug it in.
Add washed washed Brown Lentils, Water, Turmeric powder, Red chili powder or Paprika, Garam Masala, Salt, Black Cardamom (optional), finely chopped ginger, & green chili. Give it a good stir. NOTE – You may add any seasoning of your choice at this point (see notes for more options). Or you can also choose to add 1 tbsp of good quality CURRY POWDER in case you want to avoid the list of spices mentioned.
Why Black Cardamom? – Although black cardamom is not commonly used in this recipe, but I love to add it because of its smoky flavor. It adds so much flavor and aroma to the lentil curry while cooking. You can skip it if you do not like it.
Place the lid and secure it. Set the valve to SEALING. Press the PRESSURE COOK BUTTON and set it on high for 14 minutes. Once the timer goes off, follow NPR (natural pressure release). This will yield nice thick, creamy & soft Dal.
If you do not want the dal to be very soft, then pressure cook for 12 minutes and follow QPR after 10 minutes.
Open the lid. Give it a good stir with the Kitchen Cooking Spoon. Your Brown Lentil Curry or Sabut Masoor Dal is Ready. Add chopped Cilantro leaves & Squeeze about 1 -2 tsp of lemon juice on top and mix. Serve it hot.