Looking for a comforting meal that tastes just like mom’s cooking? This Quick Toor Masoor Dal Recipe is exactly what you need. Often called a “Bachelor Special” because of its simplicity, this recipe brings together the goodness of Toor Dal (pigeon peas) and Masoor Dal (red lentils) in a hearty, flavourful curry.
The best part about this mix dal recipe is that it is made entirely in a pressure cooker—no separate boiling or tempering required! Whether you are a student living away from home or a busy professional looking for a quick dinner idea, this pressure cooker dal saves time without compromising on taste. It pairs perfectly with steamed rice or jeera rice for a wholesome Indian meal.
Also Read – Restaurant Style Soya Keema Recipe | Spicy Veg Keema Masala
Ingredients:
- Dals (Lentils):
- 1/2 cup Toor Dal (Split Pigeon Peas)
- 1/3 cup Masoor Dal (Split Red Lentils)
- Tempering (Tadka):
- 1-2 tbsp Oil
- 1 tsp Mustard Seeds (Mohari)
- 1 tsp Cumin Seeds (Jeera)
- 1 sprig Curry Leaves
- A pinch of Hing (Asafoetida)
- Vegetables & Aromatics:
- 1 medium Onion (chopped or sliced)
- 1 medium Tomato (chopped)
- 2.5 tbsp Ginger-Garlic-Coriander Paste (or crushed)
- Optional: 1 tsp Dry Coconut (grated)
- Spices:
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1 tsp Dhana-Jeera Powder (Coriander-Cumin Powder)
- 1.5 tbsp Kolhapuri Masala (or Red Chilli Powder/Kanda Lasun Masala)
- Salt to taste
- Other:
- Hot water (as required)
- Fresh Coriander leaves for garnish
Also Read – Easy Bhendi Fry Recipe: Hotel-Style Okra in 10 Minutes
Step-by-Step Instructions:
- Prepare the Dal: Wash the Toor Dal and Masoor Dal thoroughly. Soak them for about 10 minutes while you prep the veggies (soaking is optional but helps cook faster).
- Heat the Cooker: Place your pressure cooker on the stove and heat the oil.
- Temper the Spices: Once the oil is hot, add mustard seeds, cumin seeds, curry leaves, and a pinch of hing. Let them splutter.
- Sauté Aromatics: Add the chopped onion and sauté until golden brown. You can add a bay leaf here for extra aroma.
- Add Paste: Add the crushed ginger-garlic-coriander (and dry coconut if using). Sauté for 2 minutes until the raw smell disappears.
- Cook Tomatoes: Add the chopped tomato and cook for another minute until soft.
- Add Spices: Lower the flame. Add turmeric, garam masala, coriander-cumin powder, and your choice of red chilli powder (or Kolhapuri masala). Sauté well for a minute.
- Add Dal: Add the washed dal to the cooker and mix well with the masala base.
- Season & Water: Add salt to taste. Pour in about 1 glass of hot water (enough to cover the dal).
- Note: Using hot water helps maintain the cooking temperature and flavour.
- Pressure Cook: Close the lid. Cook on low to medium flame for 4 whistles (or 3 whistles if the dal was soaked well).
- Simmer: Once the pressure releases naturally, open the lid. Add more hot water to adjust the consistency to your liking. Simmer for 5-7 minutes.
- Serve: Garnish with fresh coriander and serve hot!
Also Read – Tilache Modak Recipe: Easy Sesame Modak for Sankashti
Cooking Tips for Better Results:
- Use Hot Water: Always add hot water when adjusting the consistency of the dal after opening the cooker. Cold water can stop the cooking process and affect the taste.
- Masala Choice: If you don’t have Kolhapuri Masala, you can easily substitute it with regular Red Chilli Powder mixed with a little ‘Goda Masala’ or ‘Kanda Lasun Masala’ for that authentic Maharashtrian taste.
- Don’t Overfill: When pressure cooking, ensure the water level is just above the dal to prevent it from spilling out during the whistles.
Variations:
- Vegan Version: This recipe is naturally vegan! Just ensure you cook it in oil rather than ghee.
- Kids-Friendly Version: Reduce the red chilli powder and skip the spicy Kolhapuri masala. You can add a pinch of sugar or jaggery to balance the flavours.
- Creamy Version: For a richer texture, you can finish the dish with a tablespoon of fresh cream or a dollop of ghee (clarified butter) right before serving.
Serving Suggestions:
- This Quick Toor Masoor Dal is versatile and pairs wonderfully with:
- Steamed Rice or Jeera Rice: The classic comfort combination.
- Bhakri: A traditional sorghum or millet flatbread.
- Chapati / Roti: For a light dinner.
- Pickle & Papad: Served on the side for extra crunch and tang.
Also Read – Restaurant Style Chicken Keema Recipe: The Secret to Hotel Taste at Home
FAQs:
Q1: Can I make this recipe with only Toor Dal?
Ans: Yes, absolutely! You can use only Toor Dal or only Masoor Dal. However, using a mix of both gives a unique texture and creamy consistency to this quick dal recipe.
Q2: How many whistles for soaked dal?
Ans: If you have soaked the dal for 20-30 minutes, 3 whistles on medium flame should be sufficient. For unsoaked dal, aim for 4 whistles.
Q3: Can I add vegetables to this dal?
Ans: Yes, you can add chopped carrots, drumsticks (shevga), or bottle gourd (dudhi) along with the dal before pressure cooking to make it more nutritious.
Q4: Is this recipe gluten-free?
Ans: To make this recipe 100% gluten-free, skip the Hing (Asafoetida), as commercial hing often contains wheat flour. The rest of the ingredients are naturally gluten-free.
Quick Toor Masoor Dal Recipe | Pressure Cooker Mix Dal
Ingredients
Dals (Lentils):
- 1/2 cup Toor Dal Split Pigeon Peas
- 1/3 cup Masoor Dal Split Red Lentils
Tempering (Tadka):
- 1-2 tbsp Oil
- 1 tsp Mustard Seeds Mohari
- 1 tsp Cumin Seeds Jeera
- 1 sprig Curry Leaves
- A pinch of Hing Asafoetida
Vegetables & Aromatics:
- 1 medium Onion chopped or sliced
- 1 medium Tomato chopped
- 2.5 tbsp Ginger-Garlic-Coriander Paste or crushed
- Optional: 1 tsp Dry Coconut grated
Spices:
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1 tsp Dhana-Jeera Powder Coriander-Cumin Powder
- 1.5 tbsp Kolhapuri Masala or Red Chilli Powder/Kanda Lasun Masala
- Salt to taste
Other:
- Hot water as required
- Fresh Coriander leaves for garnish
Instructions
- Prepare the Dal: Wash the Toor Dal and Masoor Dal thoroughly. Soak them for about 10 minutes while you prep the veggies (soaking is optional but helps cook faster).
- Heat the Cooker: Place your pressure cooker on the stove and heat the oil.
- Temper the Spices: Once the oil is hot, add mustard seeds, cumin seeds, curry leaves, and a pinch of hing. Let them splutter.
- Sauté Aromatics: Add the chopped onion and sauté until golden brown. You can add a bay leaf here for extra aroma.
- Add Paste: Add the crushed ginger-garlic-coriander (and dry coconut if using). Sauté for 2 minutes until the raw smell disappears.
- Cook Tomatoes: Add the chopped tomato and cook for another minute until soft.
- Add Spices: Lower the flame. Add turmeric, garam masala, coriander-cumin powder, and your choice of red chilli powder (or Kolhapuri masala). Sauté well for a minute.
- Add Dal: Add the washed dal to the cooker and mix well with the masala base.
- Season & Water: Add salt to taste. Pour in about 1 glass of hot water (enough to cover the dal).(Note: Using hot water helps maintain the cooking temperature and flavour.)
- Pressure Cook: Close the lid. Cook on low to medium flame for 4 whistles (or 3 whistles if the dal was soaked well).
- Simmer: Once the pressure releases naturally, open the lid. Add more hot water to adjust the consistency to your liking. Simmer for 5-7 minutes.
- Serve: Garnish with fresh coriander and serve hot!
