There’s nothing like the comfort of a steaming bowl of dal-chawal on a chilly winter day. The aroma, the warmth, the first spoonful of this simple meal further brings warmth to the body. This Dhaba-Style Whole Masoor Dal or Akkha Masoor Dal recipe itself provides a hearty meal when you need something filling. The whole brown lentil curry further satisfies your craving for soulful food.
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- Ingredients
- Instructions
- Storage
- How to serve
- Soniya Top Tips
- Related
- Other Lentils / Dal Recipes
- Whole Masoor Dal Recipe
I still call this lenti as “kabutar waali dal” or “pigeon lentil” as the local grocery stores in India would feed these to pigeons. Life itself comes full circle in a funny way and today, this same simple dal has earned a special place in my kitchen, sitting right next to my beloved Dal Makhani. Made effortlessly in the Instant Pot, this dal tastes like something straight from a roadside dhaba. It’s a smoky, creamy, delicacy that it is so comforting that you’ll want seconds (and thirds!).
Ingredients
- Whole masoor dal - Gives the dal its earthy, hearty flavor and rustic texture.
- Onion - Builds sweetness and depth as it cooks down.
- Tomato - Adds brightness and balances the earthiness of the dal.
- Salt - Brings all the flavors forward.
- Turmeric - Adds warmth, color, and a subtle earthy note.
- Water - Helps the dal cook soft and creamy.
- Ghee or oil - Creates a rich base for the tadka.
- Hing (asafoetida) - Adds a classic Punjabi aroma and aids digestion.
- Cumin seeds - Bring that signature dhaba-style smokiness.
- Whole black pepper - Adds gentle heat and depth.
- Bay leaf - Infuses a warm, subtle fragrance.
- Garlic - Gives bold, savory flavor to the tadka.
- Green chilies - Add sharp, fresh heat.
- Whole dry red chilies - Give smoky spice without overpowering.
- Red chili powder - Adds color and a warm kick.
- Curry leaves (optional) - Add a nutty, aromatic pop.
- Fresh cilantro - Brightens and freshens the final dish.
See recipe card for quantities.
Instructions
- Prep the dal: Wash the masoor dal actually 3-4 times until water becomes clear. You should definitely rinse it properly before cooking.
- Pressure cook the dal: Add the washed dal to the Instant Pot along with water, chopped onion, chopped tomato, salt, and turmeric powder. Close the lid, set the vent to sealing, and pressure cook on High Pressure for 12 minutes. Once done, let it natural release for 10 minutes, then manually release the remaining pressure.
- Prepare the tadka: In a small pan, heat 1 tablespoon ghee (or oil if you prefer). Add hing, cumin seeds, black pepper, bay leaf, garlic, green chilies, and red chilies. Once they sizzle and turn golden, add red chili powder and curry leaves (if using). Stir for a few seconds - don’t burn the spices!
- Combine: Pour this sizzling tadka over the cooked dal in the Instant Pot. Mix gently and switch to Sauté mode for 3-4 minutes to let everything come together beautifully.
- Adjust consistency: If you prefer it thicker, simmer a bit longer. If you like it thinner, add a few tablespoons of hot water.
- Garnish: Top with fresh cilantro and a small drizzle of ghee for that classic dhaba-style finish.
Storage
| Leftovers | How long | How to store |
|---|---|---|
| Cooked Whole Masoor Dal | 2-3 days in fridge | Cool to room temp, transfer to airtight container, refrigerate. Reheat gently, add a splash of water if thickened. |
| Can it be frozen? | Yes. Up to ~2 months | Cool completely, portion into freezer-safe container or zip-bag, freeze. Thaw overnight in fridge and reheat gently, adjusting consistency with water. |
How to serve
- Serve hot with steamed basmati rice or jeera rice for a wholesome vegetarian meal.
- With chapatis , roti , jowar or bajra rotis.
- Add a side of vegetable like bhindi masala , kurkuri Bhindi or Gobi Aloo .
- For a more complete spread: you could serve the dal alongside a simple salad (e.g., onion, cucumber and tomato), a pickle or chutney, and maybe some roasted papad.
Soniya Top Tips
- Don’t skip the Tadka. That hot tadka poured over the dal brings out deep, earthy flavor and gives it that restaurant-style aroma.
- Squeeze a little lemon juice before serving at the end. It brightens the whole dish and balances the richness perfectly
Related
Looking for other recipes like this? Try these:
- How to Make Non-Slimy Bhindi Masala in 30 Minutes | Easy Dhaba Style Okra Recipe
- Instant Pot Basmati Rice
- Homemade Roti / Chapati
- Flaky Homemade Paratha Recipe
Other Lentils / Dal Recipes
- Instant Pot Toor Dal with Pot in Pot Rice in 20 minutes
- The Best Restaurant Style Instant Pot Dal Makhani Recipe
- Creamy & Rustic Langarwali Dal (Amritsari dal) Recipe
- Instant Pot Green Moong Dal Recipe for Busy Weeknights
Ingredients
For the dal:
- 1 cup Whole masoor dal
- 1 Small onion - finely chopped
- 1 Small tomato - finely chopped
- Salt - to taste
- ½ teaspoon Turmeric powder
- 2.5 cup Water for cooking
For the tadka / tempering:
- 1 tablespoon Ghee or oil
- ¼ teaspoon Asafoetida / hing
- 2 teaspoon Cumin seeds
- 4 Whole black pepper
- 1 Bay leaf - 1 small
- 4 Garlic cloves finely chopped
- 2 Green chilies finely chopped
- 2 Whole dry red chilies
- 1 teaspoon Red chili powder
- Curry leaves - a few optional
- Fresh cilantro - for garnish
Instructions
Prep the dal:
- Wash the masoor dal actually 3-4 times until water becomes clear. You should definitely rinse it properly before cooking.
Pressure cook the dal:
- Add the washed dal to the Instant Pot along with water, chopped onion, chopped tomato, salt, and turmeric powder.
- Close the lid, set the vent to sealing, and pressure cook on High Pressure for 12 minutes.
- Once done, let it natural release for 10 minutes, then manually release the remaining pressure.
Prepare the tadka:
- In a small pan, heat 1 tablespoon ghee (or oil if you prefer).
- Add hing, cumin seeds, black pepper, bay leaf, garlic, green chilies, and red chilies.
- Once they sizzle and turn golden, add red chili powder and curry leaves.
- Stir for a few seconds. Make sure to not burn the spices!
Combine:
- Pour this sizzling tadka over the cooked dal in the Instant Pot.
- Mix gently and switch to Sauté mode for 3-4 minutes to let everything come together beautifully.
Adjust consistency:
- If you prefer it thicker, simmer a bit longer. If you like it thinner, add a few tablespoons of hot water.
Garnish:
- Top with fresh cilantro and a small drizzle of ghee for that classic dhaba-style finish.
Video
Nutrition
Ingredients
For the dal:
- 1 cup Whole masoor dal
- 1 Small onion – finely chopped
- 1 Small tomato – finely chopped
- Salt – to taste
- ½ teaspoon Turmeric powder
- 2.5 cup Water for cooking
For the tadka / tempering:
- 1 tablespoon Ghee or oil
- ¼ teaspoon Asafoetida / hing
- 2 teaspoon Cumin seeds
- 4 Whole black pepper
- 1 Bay leaf – 1 small
- 4 Garlic cloves finely chopped
- 2 Green chilies finely chopped
- 2 Whole dry red chilies
- 1 teaspoon Red chili powder
- Curry leaves – a few optional
- Fresh cilantro – for garnish
Instructions
Prep the dal:
- Wash the masoor dal actually 3-4 times until water becomes clear. You should definitely rinse it properly before cooking.
Pressure cook the dal:
- Add the washed dal to the Instant Pot along with water, chopped onion, chopped tomato, salt, and turmeric powder.
- Close the lid, set the vent to sealing, and pressure cook on High Pressure for 12 minutes.
- Once done, let it natural release for 10 minutes, then manually release the remaining pressure.
Prepare the tadka:
- In a small pan, heat 1 tablespoon ghee (or oil if you prefer).
- Add hing, cumin seeds, black pepper, bay leaf, garlic, green chilies, and red chilies.
- Once they sizzle and turn golden, add red chili powder and curry leaves.
- Stir for a few seconds. Make sure to not burn the spices!
Combine:
- Pour this sizzling tadka over the cooked dal in the Instant Pot.
- Mix gently and switch to Sauté mode for 3–4 minutes to let everything come together beautifully.
Adjust consistency:
- If you prefer it thicker, simmer a bit longer. If you like it thinner, add a few tablespoons of hot water.
Garnish:
- Top with fresh cilantro and a small drizzle of ghee for that classic dhaba-style finish.
