Earlier, I had shared Bengali-style potato with lentils, and now it’s time for another potato lentil curry; this time, it’s the aloo masoor dal. Combining lentils and vegetables, especially potatoes, is not new in Indian cuisine. The sodhi (potato stew) and kadappa from Tamil Nadu cuisine combine potatoes and lentils. This simple masoor dal is my take on the North Indian dhaba-style dal. I am not claiming this to be an authentic recipe from any particular state. This simple dal with simple spices tastes delicious, and it’s a perfect everyday recipe for parties and potlucks. It’s quite easy to make, and I have shared how to make the dal in Instant Pot. The cooking time for both Bengali-style aloo dal and this aloo masoor dal is eight minutes, and along with dal, you can steam the rice, either basmati or regular short-grain rice, using pot-in-pot method and make a quick meal on busy days. For a hearty and comforting meal, serve this with dal with rice, raita, salad, or pickle.
Ingredients required
We need fresh ginger, garlic, green chilies, and cilantro stems or leaves for preparing fresh spice paste. As we don’t prefer the bite of green chilies, I usually grind the green chilies. We use oil, shahi jeera, cinnamon stick, and bay leaf to temper the dal.Vegetables – We need onions, tomatoes, and potatoes for this dal. And I have used the yellow potato variety that we find in the Indian stores and used them whole without chopping.Masoor dal – I have used the red lentils, popularly known as masoor dal in Hindi. These are the split ones; you can also use the whole masoor dal. Spices – We need garam masala, ground turmeric, and chili powder for the second tempering.
Apart from these ingredients, we also need salt, water, fresh cilantro leaves, and dried fenugreek leaves. Please check the recipe card for exact measurements.
Frequently asked questions
Dietary specification and serving suggestions
This aloo masoor dal is naturally vegan, gluten-free, and nut-free. Aloo masoor dal stays good for up to 4 days when refrigerated and freezes well. When reheating, add ½ to ¾ cup of water, thin it down, and enjoy it with jeera rice, plain rice, roti, or other flatbreads. My favorite is to enjoy this dal with jeera rice, onion raita, and pickle.
How to make aloo masoor dal in Instant Pot
Prep-work
Add the fresh ginger, garlic, cilantro stems, and green chili to a blender.
Pulse into a coarse mixture without adding any water and set it aside.
Rinse the masoor dal thoroughly and soak it in water for 10 minutes.
Pressure cooking the dal
Set the Instant Pot in saute mode and add the oil. When the display shows “HOT,” add the shahi jeera, cinnamon stick, and bay leaf. Saute for 30 to 45 seconds, and add the onion and ground mix.
Saute until the onions turn soft and tender and the garlic’s raw smell goes off. Now add the tomatoes and ¼ cup of water. Scrape the bottom and ensure the masala paste is not sticking to the pan.
Turn off the Instant Pot. Drain the water from the masoor dal and add it to the tomato mix. Add salt, turmeric powder, and potatoes – No need to chop or peel the potatoes. You can add them whole.
Add 2 cups of water and mix well. Close the Instant pot. Pressure cook at manual/pressure cook mode for 8 minutes and release the pressure naturally.
Simmer the dal
Open the Instant Pot and mix well when the pressure is gone.
Carefully remove the potatoes and set them aside. Let the potatoes cool a bit and peel the skin. Mash them roughly.
Add the remaining ¼ cup of water to the dal and mix and mash the dal thoroughly.
Set the Instant Pot in saute mode. Add the mashed potatoes, crushed dried fenugreek leaves, and garam masala.
Mix and let the dal simmer for 5 to 7 minutes and turn off the heat.
Recipe Notes
More potato recipes
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