Brown Lentils

This Brown Lentil dish is protein and flavor-packed. Fast and quick to make recipe with stovetop and pressure cooker/ Instant pot instructions.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time20

Cook Time25

Total Time45

Servings4 to 5

1 cup brown lentils (whole masoor dal)
½ cup red lentils (optional, skinned masoor dal, read notes)
4 cups water (more if needed, 3¼ for pressure cooker, read notes)
3 tablespoons oil/ghee
1 teaspoon cumin seeds (+ 1 teaspoon fennel seeds, optional)
3 dried red chilies (deseeded or chili flakes to add later)
1 cup (1 medium) onion fine chopped
1 tablespoon ginger minced
1 tablespoon garlic minced
1½ cup (2 medium) tomato (fine chopped, peeled & deseeded if required)
4 tablespoons coriander leaves with tender stalks chopped (reserve some leaves to garnish)
¼ teaspoon organic turmeric
1 teaspoon Kashmiri red chili powder (adjust to taste, more if you want)
1 teaspoon sea salt (more to adjust)
1 tablespoon dried fenugreek leaves (Kasuri methi)
1 tablespoon amchur (dried mango powder or lemon juice, read notes)
1 teaspoon garam masala (more if you want, adjust to taste)
1 teaspoon coriander powder + ½ teaspoon cumin powder (both optional)

Rinse lentils in a large pot and pour water. Bring to a rolling boil on a high heat and reduce to medium. Cook until tender, 20 to 25 mins. We are looking for the red lentils to break down completely and the brown lentils to remain in shape.

While the lentils cook, chop and begin to make the onion tomato masala.
On a medium flame, heat ghee in a large pan. Add cumin and fennel seeds, followed by dried red chilies.
Once the seeds begin to sizzle and chilies turn crisp (not burnt), add onions and saute until light golden. Stir in ginger garlic and coriander stems. Saute till aromatic for 1 to 2 mins.
Stir in turmeric, salt, chili powder, coriander powder, cumin powder (optional) and garam masala, followed by tomatoes. Add ¼ cup water and cook until the tomatoes break down completely.
Add the lentils along with the liquid in the pot and mix well. Pour hot water as needed (about ½ cup) and bring to a boil. Simmer for 5 minutes until thick and traces of fats visible on top. (Check photo in the post)
Optionally mash the lentils a bit, for a thicker & creamy consistency. Stir in amchur & fenugreek . Taste test and more salt, chili flakes or garam masala as needed.
Serve brown lentils, with a garnish of coriander leaves. Squeeze some lemon juice if you want. Serve it with a side of cucumber salad, quinoa or rice.

Follow all the above steps on a saute mode. Pressure cook for 10 mins and let the pressure drop naturally. Open the lid and mix. If it is too thick, pour little hot water and saute for 1 to 2 mins. Stir in amchur and fenugreek.