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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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:
Other Lentils / Dal Recipes
Whole Masoor Dal Recipe
Make your next meal special with this easy Akkha Masoor Dal recipe. This is a flavorful lentil dish you'll want to make again and again
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Servings:
peopleCalories:
243kcal
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
Serving: 4peope | Calories: 243kcal | Carbohydrates: 38g | Protein: 14g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 100mg | Potassium: 692mg | Fiber: 17g | Sugar: 5g | Vitamin A: 653IU | Vitamin C: 45mg | Calcium: 62mg | Iron: 5mg
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